Mozzarella Basil Sandwiches Recipes

MOZZARELLA BASIL TOMATO SANDWICH RECIPE

Steps:

• Place oven rack on middle or middle/top. Preheat oven on broil 500-degress F. Place 2 bread slices on a baking sheet. Spread mayonnaise on 2 bread slices. Place tomato slices on bread then evenly sprinkle basil and mozzarella on top of the tomato. Drizzle 1/2 teaspoon olive oil on the tomato/basil/cheese side. Add a pinch of salt and pepper.
• Leave the sandwich open-faced on the baking sheet and place in hot oven for 30 seconds to melt the cheese. Remove from oven, close sandwich and drizzle 1/2 tsp olive oil on top of the sandwich. Return pan to oven for 60 seconds or until top is toasted perfectly. Remove from oven again. Flip sandwich over, drizzle remaining olive oil and place it in oven for another 60 seconds.

BASIL, TOMATO AND MOZZARELLA SANDWICH

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.

ELI'S MOZZARELLA, TOMATO, AND BASIL SANDWICHES

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.

MOZZARELLA BASIL SANDWICHES RECIPE

Steps:

• To begin making the Mozzarella Basil Sandwiches Recipe, we will first make the pesto. Add all the ingredients including basil, walnuts, garlic, olive oil, salt into a blender and blend it to form a smooth paste.
• Heat a tawa, cut the multi grain bread into half, spread butter over it and toast it on the hot tawa till it crisps up and become golden brown.
• Take a heap tablespoon of the pesto and spread it evenly over one slice of the bread and place the tomato slices and mozzarella cheese over it and cover it with another bread slice and serve.
• Serve the Mozzarella Basil Sandwiches for breakfast along with the Ikusei Cardamom Green Tea which has a sweet fragrance from the cardamom spice making it perfect for a refreshing breakfast.

OPEN-FACED TOMATO, MOZZARELLA AND BASIL SANDWICH

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.

FRESH MOZZARELLA BASIL SANDWICHES

Steps:

• Spread toast with mayonnaise. On 4 slices, layer cheese, tomatoes, onion and basil; top with remaining toast.

ALMOST-FAMOUS TOMATO, BASIL AND MOZZARELLA FLATBREAD SANDWICHES

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.

SUNDAY'S GOURMET CHICKEN, MOZZARELLA, BASIL AND TOMATO SANDWICH

Steps:

• Take one piece of Ciabatta bread, and place the grilled chicken on it.
• Arrange the FRESH Mozzarella slices on top of the chicken, enough to cover it.
• Place the sandwich half and other half of Ciabatta (enough to toast for the plain slice, and be sure to choose now if you are using the olive oil, or the dijon and balsamic) in a broiler or toaster oven enough to melt the mozzarella, and make it a little bubbly! If using the olive oil, brush the top Ciabatta piece with enough to cover.
• While waiting for the mozzarella to get bubbly, mix the balsamic vinegar (enough or to your own taste to spread on the other piece of Ciabatta bread) with some of the Dijon Mustard. Be careful, because the Dijon Vinagrette will be to your own tastes. Usually 3 tablespoons of the balsamic to 1 tablespoon Dijon works for me. You can use this or just use extra virgin olive oil on the top piece.
• Take your chicken and Ciabatta out of the broiler or toaster oven.
• Place the whole basil on the mozzarella cheese.
• Place your sliced tomato on top of the whole basil.
• Place the chopped basil on top of the tomato.
• Now, either use the Dijon Vinaigrette on the top slice, or if you used the oil, just top off your sandwich!
• Enjoy!

MOZZARELLA BEEF SANDWICHES

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

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.

TOMATO BASIL MOZZARELLA MELT

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.