The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 9, 2009
Excelent
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 11, 2009
Decent. I used foccacia bread instead of italian because that's what I had on hand. Seemed a little plain to me. Maybe a small amount of red onion would have jazzed it up a bit.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 31, 2009
This sandwich was delicious! I followed the other reviews and added some sauteed red onion. Also, I toasted the bread, put the sandwich together and thn broiled it in the oven for 10 minutes. I can´t wait to make this sandwich again!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 27, 2009
excellent!!! we have this with different dipping sauces. one of our summer favorites and sometimes we grill the sandwich. yummy thanks for sharing this recipe
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Cooking Level: Expert

Home Town: Alpine, New York, USA
Living In: Constantia, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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Reviewed: Aug. 17, 2009
Very good. I used fresh basil and tomato right from the garden. However, I used a toasted egg bagel. Yummy!!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 16, 2009
Fun and tasty on a hot day, actually anyday I have fresh tomatoes and basil from the garden
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 7, 2009
Delicious! I drizzled the evoo & balsamic vinegar on the bread itself, then dress with sliced tomatoes & cheese, put into toaster oven until cheese was just slightly melted then added the whole basil leaves. Oh gosh- thanks so much for this vegetarian recipe!
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Cooking Level: Intermediate

Home Town: Bronxville, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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Reviewed: Aug. 7, 2009
Delicious summertime sandwich! I have been making these for years, and I believe it is very important to use freshly grown summer tomatoes. Only thing I do different is add olive oil to the vinegar and drizzle over the sandwich instead of dipping. This was the first tme I used crushed red pepper with these and it adds great flavor. Thanks for sharing!
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Cooking Level: Expert

Home Town: Trenton, New Jersey, USA
Living In: Levittown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 4, 2009
Wow! These were excellent, and I made them for my family for lunch. I added a grilled chicken breast, and served with my fresh basil from my garden :) The only thing that would make them perfect would be garden tomatoes!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 26, 2009
I make mine pannini style... the best!
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Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 25, 2009
This was so easy! And tasty too! I used fresh basil from my garden and fresh chives for a little onion tast. I used Italian Bread and a few store tomatos, then drizzled balsamic vinegar and olive oil on the bread. I also put a little mix of the two in a side dish for dipping if others wanted more :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 25, 2009
Very good - light summer dinner! I also did the good seasons dressing right on the bread. It sounds good with the pesto. I will have to try that next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 25, 2009
Much much better with pesto sauce too. Throw it on a panini grill (I love our George Forman grill) and it is a gourmet meal! Thanks so much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 24, 2009
The original recipe was great, but to add a little extra, I added 1 very thin slice of prosciutto and some oregano. Put it on a crispy italian hero bread with a side of marinated mushrooms. Makes a great summer dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 24, 2009
This was a wonderful sandwich,I wanted to try somethin different, so I cut the tomatos,mozzarella in cubes and add green olives.Chopp basil and put over the tomatos, mozzarella,olives sprinkle Italian seasoning,balsmanic vinegar,(good olive oil)to taste...I served it as a side dish. let it sit in the refrid. for a few hours. Enjoy (I hope)
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Cooking Level: Expert

Home Town: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 24, 2009
I used ciabatta bread and a balsamic garlic dipping oil as a spread. Wonderful!
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Jen
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 23, 2009
My sis came to visit from out of town so I picked up the ingredients, fresh french loaves and some of the things the other reviewers mentioned and had this for dinner. Some of the traditionalist added ham, turkey or beef and the more daring went with the basic recipe or added roasted red peppers, onions, mushrooms cooked with garlic and/or black olives. It was great and if you decide not to use one of the ingredients don't let it be the basil. I will definitely serve this again when I want to show off. 5 plus stars!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 23, 2009
I have gotten into panani's, I have made something similar. I would use whole wheat ciabetta roll, split, spray olive oil on each half, and toast in my George Forman's grill for a few minutes, when I make pesto, I save some and mix the pesto and mayo, spreading on each half, I add roasted peppers, fresh mozz, left over chicken cutlet and put on my grill till fresh mozz is melted. MMMMMM good!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 23, 2009
I make this sandwich on lightly buttered French bread and use Brie instead of mozzaella and add cracked black pepper and balsamic vinegar. Reminds me of days I got this sandwich in England in a deli on the High street!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 23, 2009
There are so many options for this sandwich but my favorite is to use a loaf of french bread & slice it to the desired length for your sandwich. Next, tear out the middle of the bread (the soft part), sprinkle shredded mozzarella cheese, chopped tomatoes and chopped basil on one side. Then, sprinkle red pepper flakes on the sandwich. Close the sandwich and press together. Finally, heat in a pan on the stove to warm the inside and make the bread crusty. Delicious.
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