House of Paula

Tomato Mozzerella Sandwich

Posted on: May 11, 2007

The base recipe for this sandwich comes from Kathleen Daeleman’s Cooking thin with Chef Kathleen. I like to add grilled veggies to this for added flavor and texture.

Mozzerella and Tomato Sandwich

1 loaf italian bread (I used Ciabatta bread for this) Make sure it’s crusty
1 large tomato, thinly sliced
1 1lb fresh mozzerella, thinly sliced
Olive Oil
Salt and pepper
1 Clove Garlic, cut in half
Various herbs (basil, oregano, parsley, red pepper flakes (whatver you like) )
arugala

Preheat broiler.

Place sliced tomato and mozzerella on plate and drizzle with Olive Oil, sprinkle with salt and pepper. Let marinate for at least 15 minutes.

Slice bread in half length wise. Place on baking sheet or pizza stone.

Brush olive oil onto bread and rub garlic over bread (I use the garlic press and press the garlic into the oil and then spread all over the bread). Sprinkle herbs over bread. Toast lightly (don’t let get too dark, the bread is going back into the oven).

Place tomatoes on one side of toasted bread and mozzerella on other. Turn down heat to 400 degrees and let cheese melt and tomatos get warmed through. When cheese is nice and bubbly, pull toasted bread back out of oven.

Put arugala over tomatoes and put other half of sandwich on top. Slice into sandwich size portions (I get about 8 sandwichs total from a ciabatta bread flat and these are good cold even!)

Variations
Put parmesan on the bread during the first toasting.
Add olives to the sandwich
Grill lots of veggies and a portabello mushroom to add to the sandwich stack.
If grilling a portbello, drizzle with olive oil and then sprinkle with salt and pepper before grilling.
Drizzle with balsamic vinegar.

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