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.
GRILLED MOZZARELLA SANDWICHES
Turn grilled cheese into an adult dish with creamy buffalo mozzarella and flecks of fresh thyme.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares.
- In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended.
- In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately.
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
FRESH MOZZARELLA SANDWICHES
As girls, my sisters and I always helped our mother make these hearty melted cheese sandwiches. Served with a robust tomato sauce for dipping, they made a quick, nutritious lunch or dinner. Nowadays, I prepare them for my husband and our two teen sons here on Long Island.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, jelly, oregano, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring several times., Meanwhile, for sandwiches, arrange cheese on four slices of bread to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, combine the eggs, milk, salt and pepper. Dip sandwiches in egg mixture. , Melt 1 tablespoon butter in a large skillet over medium heat. Add two sandwiches; toast over medium heat for 4-5 minutes on each side or until golden brown and the cheese is melted. Repeat with remaining sandwiches and butter. Serve with tomato sauce for dipping.
Nutrition Facts : Calories 726 calories, Fat 43g fat (23g saturated fat), Cholesterol 217mg cholesterol, Sodium 1615mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 4g fiber), Protein 32g protein.
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.
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