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.

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Reviewer:

cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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.

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Reviewer:

twintoddlers

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.

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Reviewer:

Rosemary's Chef

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.

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Reviewer:

jmo1979

Cooking Level: Beginning

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!

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Reviewer:

Terri Ann

Cooking Level: Beginning

Living In: Worcester, Massachusetts, USA

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.

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Reviewer:

GaryL

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

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!

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Reviewer:

Rachel T.

Reviewed: Apr. 24, 2008

I thought this was an excellent light summer lunch sandwich. I have also added it as a must to servie for my vegetarian vistors.

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Reviewer:

Carolina

Cooking Level: Expert

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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Reviewer:

Jillian N.

Cooking Level: Intermediate

Home Town: Farmington Hills, Michigan, USA

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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