MOZZARELLA BASIL TOMATO SANDWICH RECIPE
A deliciously tasty sandwich using fresh basil, mozzarella and tomatoes.
Provided by Amy Johnson
Categories Main Dishes
Time 10m
Number Of Ingredients 6
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
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.
ELI'S MOZZARELLA, TOMATO, AND BASIL SANDWICHES
Eli Zabar, owner of The Vinegar Factory in New York City, believes that with only a few fresh ingredients, you can achieve a full-flavored sandwich. This is one of Eli's favorite recipes.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 3 to 4 sandwiches
Number Of Ingredients 8
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.
CAPRESE SANDWICH WITH TOMATO, MOZZARELLA, AND FRESH BASIL
The caprese sandwich is a classic vegetarian Italian sandwich made with fresh mozzarella, tomato, basil, olive oil, and balsamic vinegar.
Provided by MacKenzie Smith
Categories Lunch Sandwiches Sandwich
Time 5m
Number Of Ingredients 8
Steps:
- Eat now or wrap tightly to enjoy later.
Nutrition Facts : Calories 680 kcal, Carbohydrate 71 g, Cholesterol 67 mg, Fiber 7 g, Protein 31 g, SaturatedFat 13 g, Sodium 1729 mg, Sugar 13 g, Fat 31 g, ServingSize 1 sandwich (1 serving), UnsaturatedFat 0 g
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.
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
SIMPLE TOMATO BASIL MOZZARELLA SANDWICH
Make and share this Simple Tomato Basil Mozzarella Sandwich recipe from Food.com.
Provided by peppytweety
Categories Vegetable
Time 10m
Yield 6 Sandwiches, 3 serving(s)
Number Of Ingredients 4
Steps:
- Cut tomato into 6 slices. Place mozzarella on bread and then tomato. Put the basil on top (whole leaves) and close the sandwich. Cut diagonally for two triangles.
Nutrition Facts : Calories 323.9, Fat 14.9, SaturatedFat 8, Cholesterol 45.7, Sodium 622.1, Carbohydrate 29.7, Fiber 2.4, Sugar 4.4, Protein 18.1
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.
GRILLED CHICKEN SANDWICHES WITH MOZZARELLA, TOMATO AND BASIL
This recipe served as the cover photo for the August 2007 issue of Food and Wine magazine. I couldn't get my mind off the photo and made these the very next day. This is a perfect summertime sandwich! Quick, easy and delicious. Prep time includes marinating time.
Provided by Dine Dish
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whisk 1/4 cup of the olive oil with the lemon zest, lemon juice, thyme, garlic and a generous pinch each of salt and pepper. Spoon 1» tablespoons of the mixture into a medium bowl, add the tomatoes and turn to coat. Add the chicken to the large bowl and turn to coat. Let the tomatoes and chicken stand at room temperature for 30 minutes.
- Light a grill. Brush the rolls with the remaining 2 tablespoons of olive oil and grill over high heat until golden. Add the chicken to the grill, season with salt and pepper and grill over high heat, turning once, until cooked through and lightly charred, about 6 minutes. Place the chicken on the rolls and top with the mozzarella, tomato and basil. Spoon any tomato juices on the top half of the bun, close the sandwiches and serve.
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