BASIL, TOMATO AND MOZZARELLA SANDWICH
This is a quick and refreshing no cook vegetarian meal. Basil, mozzarella and tomato on Italian bread. Great for those hot summer evenings when you don't feel like cooking.
Provided by Melissa Rapoza Fragoza
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
- In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 64.7 g, Cholesterol 22.3 mg, Fat 10.3 g, Fiber 4 g, Protein 16 g, SaturatedFat 5 g, Sodium 714.4 mg, Sugar 7.6 g
OPEN-FACED TOMATO, MOZZARELLA AND BASIL SANDWICH
Provided by Ina Garten
Time 15m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Core the tomatoes and slice each tomato and each ball of mozzarella into 1/4-inch thick slices.
- Place the sliced ciabatta loaves on a work surface, and spread each half evenly with 1/8 cup pesto. Place 4 slices of tomato and 3 slices mozzarella side by side on the top of each half loaf and sprinkle with salt and pepper. Place 4 basil leaves on top of each sandwich.
- Slice each half loaf crosswise into 4 serving portions, making sure that each piece has a slice of tomato, mozzarella and a basil leaf.
ELI'S MOZZARELLA, TOMATO, AND BASIL SANDWICHES
Eli Zabar, owner of The Vinegar Factory in New York City, believes that with only a few fresh ingredients, you can achieve a full-flavored sandwich. This is one of Eli's favorite recipes.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 3 to 4 sandwiches
Number Of Ingredients 8
Steps:
- Slice ficelle loaf down the top center, taking care not to cut all the way through. Spread halves open.
- Make vinaigrette: In a small bowl, combine Dijon mustard and corn oil, and whisk until emulsified. Add sherry-wine vinegar. Whisk to combine.
- Layer tomatoes in pocket of bread. Layer mozzarella on top of tomatoes. Grind pepper over top of sandwich.
- Pour vinaigrette over tomatoes. Add basil leaves to top of sandwich. Cut sandwich into individual portions.
ALMOST-FAMOUS TOMATO, BASIL AND MOZZARELLA FLATBREAD SANDWICHES
In 1994, two American brothers stopped by a café in Paris named Così and, like countless others, became obsessed with its salty, chewy flatbread. They begged the owner to teach them his secrets, but he did them one better: He helped them set up shop in New York in 1996. The T.B.M. (short for tomato, basil and mozzarella) on the original menu was an instant hit, and it's still the top-selling sandwich at the chain's 137 stores. Chefs in Food Network Kitchens ate more than a few of them so they could re-create the recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 4h40m
Yield 8 sandwiches
Number Of Ingredients 15
Steps:
- Make the flatbread: Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees F) in a bowl. Let sit until foamy, about 5 minutes. Whisk the flour and 1 1/2 teaspoons salt in a large bowl. Add the yeast mixture and olive oil and mix with your hands into a smooth dough. Cover the bowl with plastic wrap; set aside in a warm place until the dough doubles in size, about 1 hour.
- Turn the dough out onto a lightly floured surface and knead until slightly elastic, dusting with more flour if the dough is too sticky to handle, about 5 minutes. Return the dough to the bowl, cover and set aside again until doubled in size, about 1 hour.
- Brush 2 baking sheets with olive oil. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, dusting with more flour if needed. Cut the dough in half and form into 2 balls. Roll out each ball into a 12-by-3-inch rectangle, about 1/2 inch thick. Transfer each dough rectangle to one of the prepared baking sheets and let rest, uncovered, until a dry crust forms on top, 1 hour, 30 minutes to 2 hours.
- Meanwhile, position racks in the middle and lower thirds of the oven. Place a pizza stone or inverted baking sheet on the bottom rack and preheat to 475 degrees F for at least 40 minutes.
- Press your fingertips through the dry crust on top of the dough to create a spotted pattern. Gently stretch each piece of dough into a 14-by-4-inch rectangle, then brush the tops with olive oil and sprinkle with salt. Put 1 baking sheet of dough on the pizza stone and bake until the bottom of the bread is golden brown, about 7 minutes. Transfer to the middle rack and continue baking until golden all over, about 5 more minutes. Remove from the oven and immediately brush the top of the bread with olive oil and sprinkle with salt; let cool on the baking sheet on a rack. Repeat with the remaining dough.
- Make the dressing: Whisk the vinegar, mustard and dried basil in a bowl. Add the sugar and 1/4 teaspoon each salt and pepper. Slowly whisk in the olive oil.
- Assemble the sandwiches: Slice each flatbread in half horizontally and brush with the dressing. Top the bread bottoms with the tomatoes, mozzarella and basil leaves. Season with salt and pepper and cover with the bread tops. Cut into pieces.
FRESH MOZZARELLA BASIL SANDWICHES
We love this fast, fresh sandwich, especially when it's too warm to turn on the oven to make dinner. I like to pair it with a fruity white wine and pasta salad or fancy potato chips. We often add avocado to the sandwiches and in the summer, use fresh Walla Walla onions. -Stacey Johnson, Tacoma, Washington
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Spread toast with mayonnaise. On 4 slices, layer cheese, tomatoes, onion and basil; top with remaining toast.
Nutrition Facts : Calories 466 calories, Fat 24g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 576mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
FRESH MOZZARELLA AND TOMATO SANDWICHES
If you've got some fresh mozzarella and a beautiful ripe tomato, you've just got to make these sandwiches! Get out the ciabatta rolls and let's do this.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cover bottom half of each roll with 1 cheese slice.
- Top with peppers, tomatoes and arugula. Drizzle with dressing.
- Cover with tops of rolls.
Nutrition Facts : Calories 460, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g
MOZZARELLA BEEF SANDWICHES
This recipe is so easy to make and it tastes great too! When you are in a pinch for time, give this recipe a try!
Provided by Dine Dish
Categories Lunch/Snacks
Time 15m
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- Cut bread in half lengthwise; cut width wise into five portions.
- On each bread bottom, layer beef, spaghetti sauce and cheese.
- Place on an ungreased baking sheet.
- Broil 4 inches from the heat for 1-2 minutes or until cheese is melted; replace tops and serve.
MOZZARELLA, TOMATO, AND HAM LAYERED SANDWICHES
Provided by Susie Theodorou
Categories Sandwich Tomato No-Cook Kid-Friendly Quick & Easy Lunch Mozzarella Basil Ham Cookie Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 8 rectangle sandwiches
Number Of Ingredients 6
Steps:
- Place one slice of thin-sliced olive, rosemary, or white bread on a clean surface and drizzle with a little olive oil. Top with 2 thin slices mozzarella (from a 5-ounce ball), and top with a layer of fresh basil leaves. Drizzle with a little more oil. Top with another slice of bread, then with 2 thin slices of tomato, then a layer of prosciutto or salami. Drizzle with some more olive oil and top with a third slice of bread. Using a serrated knife, remove the crusts and slice into rectangles, about 1 1/2 inches wide by 3 inches long. Repeat with another 9 slices of bread.
OPEN FACE MOZZARELLA SANDWICH
This is a good way to use up some leftover Italian bread -- or any bread for that matter. Fresh mozzarella melted over vine ripe tomatoes and basil, then drizzled with extra-virgin olive oil and balsamic vinegar. Yummy! A nice glass of red wine and you're in heaven! Enjoy with a nice salad or a cup of soup; makes a lovely lunch or afternoon snack.
Provided by Julia Monroe
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay the 4 slices of Italian bread out on the prepared baking sheet; top each piece of bread with a tomato slice, a basil leaf, and a slice of mozzarella cheese.
- Bake in the preheated oven until the cheese has melted, about 7 minutes. Drizzle each sandwich with 1/2 tablespoon of olive oil and balsamic vinegar.
Nutrition Facts : Calories 204.5 calories, Carbohydrate 12.6 g, Cholesterol 22.3 mg, Fat 13.6 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 5.2 g, Sodium 160.2 mg, Sugar 2.4 g
TOMATO & MOZZARELLA TOASTIE
This classic mozzarella and tomato toastie is a simple and quick lunch option. Upgrade your sandwich with veggies, shredded chicken or pepperoni
Provided by Cassie Best
Categories Lunch
Time 10m
Number Of Ingredients 6
Steps:
- Spread the bread with the tomato pizza or pasta sauce. Scatter torn mozzarella and a few torn basil leaves over one slice, then add any meat or veggies you like - shredded chicken or ham, pepperoni, sweetcorn, onions or roasted peppers all work well. Top with the other slice of bread, then butter the outsides of the sandwich. Cook in a hot pan, weighed down by another heavy pan, for 2-3 mins on each side until the outside is crisp and the cheese has melted. Alternatively, cook in a sandwich toaster. Top with a few whole basil leaves and serve.
Nutrition Facts : Calories 535 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 3.2 milligram of sodium
CAPRESE PANINI (MOZZARELLA, TOMATOES AND BASIL)
Make and share this Caprese Panini (Mozzarella, Tomatoes and Basil) recipe from Food.com.
Provided by Bev I Am
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat an electric panini maker according to the manufacturer's instructions.
- Brush one side of each bread slice with olive oil.
- Lay the slices, oiled side down, on a clean work surface.
- Spread the top of each slice with 1 Tbs mayonnaise.
- Place the cheese on one slice and top with the tomato slices.
- Drizzle with the vinegar and season with salt and pepper.
- Top with the basil, then with the other bread slice, oiled side up.
- Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.
- Transfer the sandwich to a cutting board and cut in half.
- Serve immediately.
- Serves 1.
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