Grilled Mozzarella Sandwich with Tomatoes and Basil

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This grilled mozzarella sandwich with tomatoes and basil attests to how delicious the simple flavors of a Mediterranean summer can be. It's a classic Mediterranean diet recipe and great quick snack. I make a meal of this, using great Greek tomatoes and basil from my garden and serving this classic grilled cheese sandwich with a great seasonal salad, too!

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Grilled Mozzarella Sandwich with Tomatoes and Basil

By Diane Kochilas

Prep Time 15

Cook Time 5

Servings

Filo Pastries & Breads, Mediterranean, Mediterranean Diet, Recipes, Snacks, Vegetarian

Prep Time 15

Cook Time 5

Servings

Filo Pastries & Breads, Mediterranean, Mediterranean Diet, Recipes, Snacks, Vegetarian

Ingredients

4 slices country-style whole grain bread, preferably sourdough
2 Tbsp extra virgin Greek olive oil
Sea salt to taste
Pinch of smoked sea salt optional
1 large ripe firm tomato, such as Beefsteak, cored and sliced
2 tsp good quality commercial pesto
6 1/4-inch-thick slices of fresh mozzarella, well-drained
8 large fresh large-leaf basil leaves

Instructions

Brush one side of each slice of bread with a little olive oil.
Core and slice the tomato into 6 or 8 slices. Spread a teaspoon of pesto on two of the four bread slices and place 3 to 4 tomato slices over it. Season with a little sea salt and smoked salt. Top with 2 basil leaves and then place the mozzarella slices on top. Top with two more basil leaves.
Place the second bread slice over the sandwich. Brush the top and bottom outer surface of the bread with a little olive oil. Heat a nonstick pan or grill pan and drizzle in a teaspoon of olive oil. Place the sandwiches, one at a time if necessary to fit better, into the pan. Grill for about 3 to 5 minutes over medium heat and flip carefully with a spatula to grill on the other side. Remove when the bread is golden brown and the mozzarella oozy but still solid. Repeat with remaining sandwich. Enjoy!

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Grilled Mozzarella Sandwich with Tomatoes and Basil