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!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gerryo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

drsmileyt

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

JenJen777

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2009

I added a little chopped garlic and olive oil...it was wonderful!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Marvi

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2009

If you haven't tried this, you don't know what you're missing! I love fresh mozzarella, tomato and basil sandwiches. I've been making them (on any kind of bread, usually a whole grain or multile grain), but it's great on Italian. I use a little olive oil or italian dressing. I hadn't thought of using red pepper flakes; I'll have to try that.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Karen & David

Cooking Level: Intermediate

Living In: Murfreesboro, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2009

Excellent as is but a slice of prosciutto adds some flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lou

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Hope, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 25, 2009

Very good! I used two 100 calorie english muffins for this and it worked out perfectly for hubby and I since they're round and the same size as tomato slices! I also love balsamic so it was a great version for me! I might try it with italian dressing next time and also broil it to melt the cheese. Yum, Yum!!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Carrieh82

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2009

Very good. I just drizzled some balsamic vinegar on the sandwich itself instead of using it as a dipping sauce. I, for one, love balsamic on everything so it doesn't bother me to have balsamic on this sandwich. I also put the sandwich on a multi grain baguette. So simple yet so delicious! Thanks for the recipe!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2009

This recipes is amazing with a few adjustments. I used Ciabotta bread instead, grilled chicken and added thin tomato slices along with diced sauteed red peppers. To complete the sandwich, I first toasted the bread, while it was hot I added the pesto/mayo and sprinkled it with mozzarella cheese (i wanted to use it up or else I would have used slices)and I put it in the microwave for like 20 seconds to melt the cheese. On top of the cheese I carefully placed the cubed grilled chicken. On the other half I put the tomato pesto, bell peppers and tomato slices. I combined both sides and it was warm & delicious! I will make this again & again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mudoll

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2009

These were delicious! I made these and a few other types of sandwiches for my daughter's birthday party. I sliced up the tomatoes, basil and mozzerella the day before so on the day of the event they took less than 5 minutes to assemble. I used a roasted garlic Italian loaf of bread and Newman's Balsamic Vinegraitte dressing. As a tip - I used those long toothpicks with the frill at the end to divide the loaf into sections before slicing into individual portions. Yum! Everyone love them. They were also great as leftovers since the bread was so substantial they didn't get soggy at all.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rls2009

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 14, 2009

Very good stuff. I used sourdough bread instead of Italian because I didn't have any. This is a very good sandwich.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CreoleMom

Home Town: Burbank, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 9, 2009

I customized this for 1 - I used a whole grain english muffin, cut the muffin in half, drizzled with olive oil and balsamic vinegar and sprinkled with basil flakes (I didn't have fresh basil on hand). I toasted the muffin halves in the toaster oven. Then I put slices of tomatoes and the mozzarella on top, sprinkled with more olive oil, balsamic vinegar and basil on top. I put it back in the toaster oven for a few more minutes to warm it up. It was great for an easy lunch that is healthy too!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

tsm361

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2008

This is a delicious sandwich. I spread the balsamic vinegar on the bread along with some fresh roasted garlic and put under the broiler for a couple minutes then added the mozzarella, tomato and fresh basil leaves. We think the veggies and mozarella are best left cold. If using with a different kind of cheese, I may try heating it. Will experiment with different breads.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2008

Very easy, and very good!! I baked it for a few minutes just to have it all melt together and I forgot to make the dipping sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

twintoddlers

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2008

Excellent sandwich recipe. Easy and simple, four ingredients and you are good to go. I will have to try with Provolone as suggested by another reviewer. But this is sandwich I would take to work or make for a picnic.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rosemary's Chef

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2008

Very good! Used a garlic herb bread. Sprinkled the bread with balsamic vinegar and then toasted the bread and melted the cheese in the oven at 375 for 6 minutes. Added the tomato and basil. Perfect! Omitted the red pepper flakes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jmo1979

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2008

I had this on whole wheat bagel bread today for lunch and it was spectacular! Some notes: - Cut the basil leaves, not chop, but whole leaves tend to pull right out with each bite. - I drizzled the oil and vinegar on the bread, layered on the tomato, basil and mozzarella then drizzled some more and then toasted lightly. - Next time I will lightly toast the bread first too! It's a perfect lunch for work, I have everything pre-sliced in baggies in the fridge ready to be made in the toaster oven at work tomorrow!

Was this review helpful? [ YES ]
43 users found this review helpful

Reviewer:

Terri Ann

Cooking Level: Beginning

Living In: Worcester, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 2008

Excellent, quick, and easy. Great for a light summer meal. Combining some reviewers' suggestions, I put the sandwich under the broiler, added freshly cracked pepper, used red wine vinegar, and diluted the vinegar with olive oil. (Actually, I just used a few drops of oil and vinegar.) I "veganized" the recipe, using "Teese" soy cheese, which melts fairly well. Next time I'd like to try a reviewer's suggestion to pre-soak the bread with the oil/vinegar. I think I'll add some roasted red peppers, too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GaryL

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 2, 2008

Pretty good, but next time I'll make some adjustments. I'll probably use the vinegar in a dressing or mixed with something so it's not so strong. I'll also toast it in the oven so the cheese melts a little. I'll definitely have it again though!

Was this review helpful? [ YES ]
0 users found this review helpful