Reviewed: May 24, 2009

Great recipe! The sandwich was simple and a sensation. Warm crispy bread filled with a perfect balance of cheese and tomato. I will be using this at my next book club meeting. However, I would cut the ingredients in half for a 1 lb. loaf in the future. I kept it in for about 35 min. just to make sure since the shredded mozzarella I use was frozen.

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Reviewer:

Stacy526

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Reviewed: Jan. 20, 2008

Very tasty recipe! Make sure to measure the ingredients precisely, or you end up with tons of extra filling. I ended up cooking this for about 45 minutes because the cheese wasn't very melted after only 25 minutes. This will become a regularly used recipe in our house!

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Reviewer:

Kelly W.

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Reviewed: Oct. 27, 2007

Took this on a picnic and cooked it on the side of the grill. Probably due to these conditions, the cheese didn't melt much, even after 45 minutes. I thought it had too much tomato and oregano, but the other 6 people really liked it. I would try it again with less tomato, and cook it in the oven. I just thought it would be "cheesier."

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