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.
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.
TOMATO AND MOZZARELLA SANDWICHES [PANERA TASTE-A-LIKE]
Make and share this Tomato and Mozzarella Sandwiches [panera Taste-A-Like] recipe from Food.com.
Provided by votefornumbersix
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- chop up the shallot and garlic and saute it in olive oil over medium low heat.
- add the green onions and sun dried tomatoes and after they are heated, mix in your diced tomatoes and basil.
- after everything is all hot, mixed up, awesome smelling, and most of the liquid has evaporated, then take it off the heat, add the balsamic vinegar and stir.
- now, put your fresh mozzerella on your bread and put it under the broiler until its all melted and delicious looking, and top it with some of the tomato filling and of course another piece of bread because its a sandwich.
Nutrition Facts : Calories 126.2, Fat 7.2, SaturatedFat 1, Sodium 412.9, Carbohydrate 15.4, Fiber 3.2, Sugar 7.5, Protein 2.7
SUNDAY'S GOURMET CHICKEN, MOZZARELLA, BASIL AND TOMATO SANDWICH
I am absolutely stunned that I did not find a recipe similar to this on Zaar! This is one of my ALL time favorite sandwiches...it just tastes like...well...GOODNESS! I love this sandwich all year around and it is SOO simple! Enjoy!
Provided by Sunday
Categories Lunch/Snacks
Time 10m
Yield 1 Sandwich, 1 serving(s)
Number Of Ingredients 8
Steps:
- Take one piece of Ciabatta bread, and place the grilled chicken on it.
- Arrange the FRESH Mozzarella slices on top of the chicken, enough to cover it.
- Place the sandwich half and other half of Ciabatta (enough to toast for the plain slice, and be sure to choose now if you are using the olive oil, or the dijon and balsamic) in a broiler or toaster oven enough to melt the mozzarella, and make it a little bubbly! If using the olive oil, brush the top Ciabatta piece with enough to cover.
- While waiting for the mozzarella to get bubbly, mix the balsamic vinegar (enough or to your own taste to spread on the other piece of Ciabatta bread) with some of the Dijon Mustard. Be careful, because the Dijon Vinagrette will be to your own tastes. Usually 3 tablespoons of the balsamic to 1 tablespoon Dijon works for me. You can use this or just use extra virgin olive oil on the top piece.
- Take your chicken and Ciabatta out of the broiler or toaster oven.
- Place the whole basil on the mozzarella cheese.
- Place your sliced tomato on top of the whole basil.
- Place the chopped basil on top of the tomato.
- Now, either use the Dijon Vinaigrette on the top slice, or if you used the oil, just top off your sandwich!
- Enjoy!
Nutrition Facts : Calories 409, Fat 22.2, SaturatedFat 12.1, Cholesterol 140.3, Sodium 600.1, Carbohydrate 4.4, Fiber 0.9, Sugar 2.5, Protein 46.1
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