The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 4, 2008
Even though I usually prefer meat on my sandwiches, I don't even miss it when I have this. I did make a few changes though: I popped the sandwich (open faced) under the broiler for a couple minutes- just enough for the cheese to melt and the top piece of bread to become golden. I then drizzled olive oil and the balsamic onto the top piece of bread, as well as the red pepper flakes and cracked pepper. This was great- I had two today already!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 20, 2008
I made basically 2 kinds of sandwiches out of this recipe because of my fiance's picky-eating habits. On both sandwiches I used fresh Mozzarella cheese & served on wheat French bread. I used a olive oil herb mix to spread on both sides of each piece of bread. On one sandwich I used roasted red peppers in place of tomatoes & added some pancetta. I used grape tomatoes in place of big tomatoes on the other. Used a griddle pan to toast. Served with a chicken tortellini salad. I really liked this recipe but probably won't make again due to fiance's pickiness :o)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 23, 2007
I believe I used a bottled balsamic vinaigrette dressing instead of the plain vinegar. So simple a recipe shouldn't be necessary, but thanks for reminding me how great this combo can be!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 15, 2007
Great easy meal for 1 - or to bring for lunch!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 3, 2007
This was a nice light sandwich. Only good if you have really flavorful tomatoes from the garden.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 23, 2007
These are awesome especially with just picked tomato and basil.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 23, 2007
These were pretty good, but the vinegar needs to be diluted with oil or something. Another option would be to have some sort of a sauce right on the sandwich. It seemed like something was missing but I couldn't put my finger on it.
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Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 19, 2007
Very good, but I always put mine under the broiler for a few minutes to melt the cheese a little.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 6, 2007
This is a perfect summer sandwich! If I am having friends over I will buy a large muffaletta and make a gigantic sandwich and then cut it into wedges. A quick and easy way to feed a crowd.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: West Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 22, 2007
My daughter specifically requested this sandwich for lunch. Because she was taking it to school, I sprinkled the balsamic right onto the bread. She couldn't have been more thrilled and asked for it again the following day. Thanks so much!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 25, 2007
This is a favorite of mine. It's healthy, delicous, and takes minutes to prepare. It's best with crusty Italian bread and Roma tomatoes. Fresh mozzarella is a must. Rather than dipping, I usually sprinkle the balsamic vinegar on the inside of the bread just before assembling.
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Cooking Level: Intermediate

Home Town: Middletown, New York, USA
Living In: Pompano Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 9, 2006
Very good sandwich. My son who hates tomatoes even ate it and asked for more...Thanks
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Cooking Level: Expert

Living In: Sumiton, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 19, 2006
Very delicious and refreshing. I recommend using Roma tomatoes. And many grocery stores sell loaves of Italian bread that you "finish" in the oven; I think most of them are baked for about 12 minutes at 400 degrees. They make wonderful bread for sandwiches such as this one.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 9, 2006
One of my favorite sandwiches to make for lunch for my husband and I. I have also tried out a few alternatives that are equally delicious. I always use good season's italian salad dressing mix and use balsamic for the vinegar part and olive oil for the oil part and drizzle over the inside of the bread instead of dipping. The added seasoning and the olive oil/balsamic give it such a great flavor. I have added a slice of provolone which adds wonderful flavor. I have added roasted red peppers instead of tomatoes and grilled chicken. I have also used all kinds of diff breads but we like the italian or harder crusted breads best. The original recipe and all the diff ways I make this are all 5 stars! You can't go wrong.
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Cooking Level: Intermediate

Home Town: Brewster, New York, USA
Living In: Dover, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 9, 2006
I had everything on hand except the bread so I used regular wheat bread. This was bold in flavor and light at the same time. I'll make this again when I have the ingredients on hand.
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Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 22, 2006
Simple, but we made it more of a meal. We roasted red peppers & red onion on the grill, then when almost ready, added mozzarella cheese. Per reviews we dipped in red wine vinegar. I'm going to add portabello mushrooms next time & just put a little roasted red pepper dressing or raspberry vinaigrette on hoagie or hard bun. I liked this much more than my husband.
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PPK
Living In: Watertown, South Dakota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 4, 2006
Really like this sandwich. It is quick, easy, and healthy. I don't use the red pepper (just don't really like it). Thanks for the post.
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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA
Living In: Florissant, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 4, 2006
I had to use toasted whole wheat bread. It was very good. After I assembled it I put it in the oven for a few minutes in order to melt the cheese.
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 29, 2006
Loved the recipe. Thanks. Funny, I did not have fresh basil so I substituted fresh cilantro and it did taste quite good. I am sure fresh basil would taste excellent. Thanks again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 4, 2005
Instead of mixing the vinegar and red pepper flakes, I added roasted red peppers to this sandwich and it was delicious!
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