Basil, Tomato and Mozzarella Sandwich

Simple, fast and delicious. Following the recipe it’s a 5 star sandwich. If I tweak the recipe, it’s still 5 stars.

Very quick, tasty, and light lunch. My personal touch was a dab of pesto to the bread. I did not make the vinegar sauce just to try the sandwich itself. Will absolutely make it again. Try to get the best Mozzarella you can.

This was so great. I toasted the bread with some garlic butter, and added a few shakes of Montreal Steak Seasoning to the tomato layer. I didn’t think it really needed the vinegar, but it tasted good with that too.

I love this sandwich! I julienne the basil because I don’t like biting into a big leaf and I think it tastes better. I also throw my balsamic vinegar in the food processor with a few cloves of roasted garlic and drizzle in some olive oil until it’s creamy. It’s too strong otherwise. One time I turned it into a grilled cheese sandwich (minus the balsamic drizzle) and my boyfriend said it was the best sandwich he’d ever had. So many possibilities with these simple ingredients!

I only had a few things on hand but still managed to make a delicious light lunch for myself! I lightly toasted two slices of Ezekiel bread, they are smallish and flat. I sliced each slice in half lengthwise. I poured a bit of balsamic vinegar into the cap to have more control and very gently and lightly drizzled it over the toast. I took twelve basil leaves and placed three on each slice, then since I only had baby mozzarella balls I cut six in half and placed a half on top of each basil leaf. Then I drizzle olive oil all over it and a light shaking of sea salt. Each slice was three perfect bitefuls. It was fantastic! And cute! Next time I’ll try the pesto. Just didn’t have any. Didn’t want tomatoes or red pepper. Delicioso!!!

Outstanding. used Le Brea whole wheat rolls that I toasted, used a brush to baste the tomatoes and bread. Marinated everything prior to cooking for several hours. Served with home grown cucumber and sweet onion with apple cider vinegar. I think I paired it with a Pino but don’t hold me to it.

Ive always loved the tomato mozzarella sandwich at Panera but it’s so expensive so thought I’d make my own. I used sweet basil from my garden and fresh French bread from store, really juicy garden tomatoes from the farmers market slightly salted it and added a wisp of black pepper. I used a more expensive fresh mozzarella and balsamic vinegar mixed with EVOO and brush it on the bread . Toasted the bread. Yummy lunch.

I make this sandwich with ciabatta bread and grill it with olive oil first then open face in the broiler with the tomato, basil and buffalo mozzarella, then when the mozz is soft, put a little mayo on the top with some pickled pepperoncini. so simple and so flavorful

this sandwich is soo good! i actually just make texas toast garlic bread and make it on that!

Simple prep and the fiance loved it. He drizzled the “dip” instead of dipping it and said it was just lovely.

So flavorful with the tapenade in this meal plan and so light and cool for summer. Loved it.

Loved it, simple but delicious.

i’m a vegetarian and this sounds delightly delicious!!!yum!!!!!

better with fresh bread not toasted

This was great! We used basil and tomatoes from the garden and fresh bread from the bread machine. Didn’t even need to melt the cheese to make this sandwich wonderful! I will be making it often.

Simple and delicious… We used fresh baked multigrain baguettes. Our 2 year old son even liked the sandwich.

I thought this sandwich was good, but could have used a little something…..just not sure what

made this tonite! We used Paul Newmann’s Lite Balsamic Dressing and an Olive Oil/Rosemary bread. Did not had the pepper flakes to the dressing! Followed the recipe except we didn”t dip the sandwich into the dressing, we drizzled it on the sandwich! Yummy!!!

Excellent sandwich. I had just some ciabatta rolls and didn’t use red pepper flakes as I don’t care for it. I followed others’ suggestions to add a little olive oil (EVOO) to the vinegar and just put on the sandwich itself rather than dipping. Toasted it as was suggested, too. Will eat this again! It was a 4.5 really for me.

Wonderful sandwich that’s quick, easy and delicious! I toasted the bread, salted the tomatoes and added a little cracked black pepper. I also added some roasted red peppers. I added a bit of olive oil to the balsamic /red peper flake mixture and drizzled that over everything before closing the sandwich. I cut in into sections and wow – excellent without a ton of effort!

Not bad. I think the key is the bread….don’t overdo it with too big of a roll. Also, a little olive oil or lowfat mayonnaise would make it better