Admittedly, I still reach for peanut butter and jelly sandwiches with some regularity (also, admittedly, I pair them with chocolate milk because I am an adult and I can make my own choices). However – I occasionally want something a little more … erm… grown up.
Tomato basil mozzarella sandwiches perfectly fit that bill. They’re still tasty, but the flavor profile is more interesting than your typical tuna, bologna, or PB&J.
Best part – they’re simple and quick to pull together.
Tomato Basil Mozzarella Sandwich
Prep time
Cook time
Total time
Author: Cat
Recipe type: Lunch
Serves: 1
Ingredients
- Squeeze bottle basil
- Fresh mozzarella, sliced
- ½ large tomato, sliced very thin
- Ciabatta, white, or light sandwich bread (you don't want the flavor to compete with the main ingredients)
- Olive oil (optional)
- Pam (non-stick spray)
- Salt & Pepper
Instructions
- Pop your bread in the toaster and set it to be toasted to your liking (I like it lightly golden, myself).
- While your bread is toasting, lightly coat a non-stick pan with a little cooking spray, turn the heat up to medium, and lay down a layer of sliced mozzarella that's just a little larger than the size of a piece of the bread you're using.
- When the bread is done toasting, set it aside until the cheese is nice and melty. Then, when the cheese is nice and gooey, use a spatula to carefully pick it up and place it on one slice of the toasted bread.
- On the other slice, spread a thick layer of squeeze bottle basil, lay down your thinly sliced tomato and add salt and pepper to taste (if you want a more moist sandwich or just tend to like a little oil, add a drizzle to the sandwich).
- Press the two sides together and enjoy!