Pressed Mozzarella And Tomato Sandwich Recipes

Steps:

• In a small bowl, whisk together mustard and oil until thick; spread on bread. Layer bottom half of bread with some of the lettuce, then cheese, tomatoes, and parsley. Season with salt and pepper. Top with remaining lettuce and bread.
• Wrap sandwich tightly in plastic; place on a baking sheet. Top with another sheet, and weight down with canned goods or a heavy skillet. Refrigerate at least 1 hour and up to overnight to meld flavors. Cut in half, and serve.

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.

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.

Steps:

• Lightly brush sandwich bread with olive oil.
• Top half the bread with half the cheese.
• Season with salt and pepper.
• Spread tapanade (or pesto) over cheese, then top with peppers, remaining cheese, and bread.
• Heat a large grill pan or skillet over medium heat.
• Place sandwiches in pan (work in batches, if needed) weight with a heavy skillet.
• Cook over medium-low heat, pressing down firmly with skillet, until bread is golden and cheese is melted, 6 to 8 minutes per side.
• Serve warm.

Steps:

• Lightly brush sandwich bread with olive oil; turn slices, oiled sides down. Top half the bread with half the cheese; season with salt and pepper. Spread pesto or tapenade over cheese, then top with peppers and remaining cheese and bread.
• Heat a large grill pan or skillet over medium heat. Place sandwiches in pan (work in batches, if needed); weight with a heavy skillet. Cook over medium-low heat, pressing down firmly with skillet, until bread is golden and cheese is melted, 6 to 8 minutes per side. Serve warm.

Steps:

• To make the sauce: heat the olive oil in a pan and fry the onion and garlic for 30-60 seconds.
• Add the tomatoes to the pan, then the oregano and wine and bring to the boil. Reduce the heat and simmer for 15-20 minutes. Allow to cool slightly.
• Place the sauce in a food processor or blender and season with salt and pepper. Blend for a few seconds, leaving the mixture a little chunky. Add the basil leaves to the sauce.
• Cut the bread slices into slightly larger discs than the mozzarella slices. Dip one side of the bread slices into the milk and then place a slice of mozzarella on the dry side with some basil leaves. Season the mozzarella with salt and pepper and make a sandwich with the other slice of bread, milk-soaked side on the outside.
• Season the eggs with salt and pepper. Coat the sandwiches with the beaten egg.
• Heat the oil in a deep-fat fryer and when hot deep fry the sandwiches for about 3-4 minutes until golden and crisp on the outside. Drain on kitchen paper
• To serve: reheat the sauce and spoon the hot sauce onto the plate; place 2 mozzarella sandwiches in the middle and serve straight away.