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
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.
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.
BASIL-TOMATO GRILLED CHEESE
The tastes of summer abound in this easy Italian-style grilled cheese sandwich. Not only is it delicious, it's super-fast, so you can get back to those summer outdoor activities. -Sylvia Schmitt, Sun City, Arizona
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- On four slices of bread, layer mozzarella cheese and tomatoes; sprinkle with the basil, vinegar, salt and pepper. Top with remaining bread. , In a small bowl, combine the oil, Parmesan cheese and garlic powder; brush over the outsides of each sandwich. , In a skillet over medium heat, toast sandwiches until golden brown on both sides and cheese is melted.
Nutrition Facts : Calories 467 calories, Fat 27g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 723mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.
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.
TOMATO BASIL MOZZARELLA MELT
Mini baguettes spread with pesto are filled with tomato and mozzarella slices, then heated until warm and cheese is melted.
Provided by Marzetti
Categories Trusted Brands: Recipes and Tips Marzetti®
Time 31m
Yield 6
Number Of Ingredients 6
Steps:
- Place 6 Sister Schuberts Mini Baguettes on a baking sheet and bake rolls according to directions on package. Cool baguettes.
- Decrease oven temperature to 375 degrees F.
- Carefully slice each Sister Schuberts Mini Baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.
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