PRESSED MOZZARELLA AND TOMATO SANDWICH
No panini press needed: For the easiest Italian lunch, crusty bread, good cheese, and a couple of cans will do just fine.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 534 g, Fat 32 g, Fiber 4 g, Protein 23 g
MOZZARELLA AND PEPPER COOLER-PRESSED SANDWICHES
Provided by Victoria Granof
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- 1. In a medium bowl, combine the first four ingredients (including the bocconcini's or mozzarella's marinade).
- 2. Fill the baguette with the mixture.
- 3. Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.
- 4. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.
PRESSED BROCCOLI RABE AND MOZZARELLA SANDWICHES
I love these sandwiches. They're a vegetarian cross between a New Orleans-style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli rabe sandwich. They're also inspired by a passage I once read about how legendary food writer M. F. K. Fisher made a guest sit on a wrapped sandwich while they chatted so it would be perfectly pressed in time for lunch. Ha! When these sandwiches are pressed, the olive and caper mixture soaks into the bread and the cheese and garlicky broccoli rabe become really good friends. The broccoli rabe can also be served as a side dish with the olive mixture spooned on top (or you can mix the lot with cooked pasta and call it dinner). If you can't find or don't like broccoli rabe, substitute regular broccoli or any dark, leafy green such as kale.
Provided by Julia Turshen
Categories Sandwich Dinner Lunch Vegetarian Leafy Green Broccoli Rabe Mozzarella Olive
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pour water to a depth of 1 in [2.5 cm] into a medium pot and set over high heat. When the water boils, add a large pinch of salt and then the broccoli rabe and cook, stirring, until bright green and slightly wilted, about 30 seconds. Drain the broccoli rabe in a colander, wipe the pot dry, and return it to high heat. Add 2 Tbsp of the olive oil, the garlic, and the red pepper flakes and stir the garlic into the oil until it's fragrant, just 15 seconds. Immediately add the drained broccoli rabe and a large pinch of salt and cook, stirring, until the broccoli rabe is coated with the garlicky oil and is a bit more softened, about 3 minutes. Remove from the heat and set the broccoli rabe aside to cool down a bit.
- In a small bowl, combine the olives, capers, vinegar, the remaining 1 Tbsp olive oil, and a small pinch of salt and stir together. Place the rolls, cut-side up, on a work surface and evenly distribute the olive mixture among the rolls, putting some on both halves of each roll. Divide the mozzarella and broccoli rabe evenly among the rolls, close the rolls, and then tightly wrap each sandwich in plastic wrap. Place something flat and heavy on top of the sandwiches, such as a large cast-iron skillet. Let the sandwiches sit under this weight for at least an hour before eating or putting them in your backpack.
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.
PRESSED CHEESE SANDWICHES
Provided by Alex Guarnaschelli
Categories main-dish
Time P1DT20m
Yield 32 small sandwiches
Number Of Ingredients 12
Steps:
- I think simple recipes are the best way to start out the meal. Melted cheese, in any form, is something that everyone loves. I find these sandwiches only make people want to eat more afterwards!
- In a small bowl, add 2 tablespoons of the olive oil and the pressed garlic. Stir to blend.
- Put 4 slices of the bread on a flat surface. Dry any moisture off the mozzarella cheese and put 4 slices on 4 pieces of bread. Sprinkle with aleppo pepper and drizzle with the garlic and oil mixture. Sprinkle with sea salt and pepper, to taste. "Flake" the thyme off the stems and onto the cheese. Do the same with the rosemary, but more sparingly.
- Cover the cheese with the remaining 4 slices of bread and cut each sandwich in half and in half again, to make 4 individual pieces. Arrange them in a single layer on a small baking sheet or large plate and cover them with baking sheet or plate to weigh them down. Refrigerate the sandwiches overnight. This will make them flatter and better integrate the flavors.
- The next day, heat the remaining 3 tablespoons of the olive oil in a large skillet over low heat. When the olive oil begins to smoke lightly, add the sandwiches and cook them on 1 side until brown. Turn and cook until brown on the other side. Cook in batches, if necessary. Transfer to a serving platter and season with salt. Top with the pickled scallions and serve immediately.
- The acidity of the vinegar and the oniony "bite" of the scallion make this a brightening element for my cheese sandwiches. I avoid salt and pepper to keep the focus on the acidity of the scallion.
- Put the scallions on a cutting board and, using a sharp knife, slice them into thin rounds from the white part all the way through the green part.
- Add the scallions to a small bowl with the red wine vinegar and the olive oil. Toss to combine and set aside for 1 to 2 hours to allow the vinegar to work its magic. The scallions can be covered and refrigerated overnight, if desired.
SPEDINO (FRIED MOZZARELLA SANDWICH)
Provided by Food Network
Time 20m
Yield 2 sandwiches
Number Of Ingredients 14
Steps:
- Sandwich the cheese equally between 2 bread slices (add any of the additions). Season to taste. Lightly brush the milk on both sides of the sandwich. Dip briefly in flour and remove excess. Place sandwiches in egg and allow egg to soak in. Press edges of sandwiches together to seal. Heat oil in a large saute pan and add sandwiches. Fry on both sides until golden brown. Remove to paper towels to drain.
PRESSED PICNIC SANDWICH
A great recipe for kids to assemble - fully load a ciabatta loaf with favourites like prosciutto, artichokes, peppers, spinach and mozzarella
Provided by Donal Skehan
Categories Lunch, Main course
Time 28m
Number Of Ingredients 12
Steps:
- Ask an adult to slice the ciabatta loaf in half lengthways and heat the oven to 200C/180C fan/gas 6.
- Put the ciabatta loaf halves, crust-side down, on a large baking tray and drizzle with a little olive oil. Pop them in the oven for a few mins until just golden and lightly toasted.
- Put the olive oil, balsamic vinegar, garlic and mustard in a bowl, then whisk them together with a fork.
- Remove the toasted ciabatta halves from the tray and drizzle the bottom slice with about half of the dressing.
- Arrange the rest of the ingredients in layers. Start with a large handful of baby spinach, then a few artichoke hearts.
- Next add the slices of pepper, the prosciutto, basil, mozzarella and, finally, the red onion.
- Drizzle over the rest of the dressing and pop the other slice of ciabatta on top.
- Press down on the sandwich to squash all the layers together.
- Wrap the sandwich in baking parchment and tie it together with a couple of pieces of string.
- Place a heavy baking tray on top of your sandwich and top it with weights or loaf tins filled with baking beans. Pop it all in the fridge overnight or until you are ready to eat it. Cut and serve in slices for the perfect picnic snack.
Nutrition Facts : Calories 242 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.9 milligram of sodium
PRESSED MOZZARELLA SANDWICHES
Layering slices of mozzarella cheese on each piece of bread and layering peppers and spreads in the middle will help seal sandwiches once pressed.
Provided by dojemi
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 406, Fat 20.8, SaturatedFat 11.6, Cholesterol 67.2, Sodium 876.5, Carbohydrate 31.3, Fiber 2.7, Sugar 5.2, Protein 23.4
FRIED MOZZARELLA SANDWICHES
Make and share this Fried Mozzarella Sandwiches recipe from Food.com.
Provided by Sam 3
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat together eggs, salt, pepper and milk.
- Make 4 sandwiches of the Mozzarella and stale bread.
- Dip sandwiches into egg mixture.
- Press edges together.
- Heat oil to high heat.
- Fry sandwiches on both sides until golden brown.
- Drain and serve immediately.
Nutrition Facts : Calories 379.6, Fat 19, SaturatedFat 10, Cholesterol 159.1, Sodium 1051.7, Carbohydrate 29.8, Fiber 1.3, Sugar 2.9, Protein 21.6
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
PRESSED MOZZARELLA SANDWICHES
Pesto or tapenade sauce, followed by roasted red peppers, are key to making these pressed sandwiches extra flavorful.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 7
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.
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