Open Face Mozzarella Sandwich Recipe -
Open Face Mozzarella Sandwich Recipe
  • READY IN 25 mins

Open Face Mozzarella Sandwich

Recipe by  

"This is a good way to use up some leftover Italian bread -- or any bread for that matter. Fresh mozzarella melted over vine ripe tomatoes and basil, then drizzled with extra-virgin olive oil and balsamic vinegar. Yummy! A nice glass of red wine and you're in heaven! Enjoy with a nice salad or a cup of soup; makes a lovely lunch or afternoon snack."

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Ingredients Edit and Save

Original recipe makes 4 sandwiches Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay the 4 slices of Italian bread out on the prepared baking sheet; top each piece of bread with a tomato slice, a basil leaf, and a slice of mozzarella cheese.
  2. Bake in the preheated oven until the cheese has melted, about 7 minutes. Drizzle each sandwich with 1/2 tablespoon of olive oil and balsamic vinegar.
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Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2011

Wonderful sandwich that's quick, easy and delicious! I used a loaf of Italian breaf. I toasted the bread in the broiler first, salted the tomatoes in order to get the water out of them and added a little cracked black pepper. I didn't bother putting this in the oven but enjoyed this with just the bread being toasted. I cut in into sections and wow - excellent without a ton of effort!

Most Helpful Critical Review
May 15, 2011

Kinda bland. Used a basil leaf. 1st bite pulled the entire leaf from the sandwich. Next time I will chop up the leaf.

May 11, 2011

We have eating a version of this a long time. But first, toast bread and rub raw garlic on it while it is still warm. 1/2 Cheese goes on bread first, then tomato, rest of cheese, then basil. Yum!!!

Mar 08, 2011

Great sandwich. Fresh ingredients - use ripe pomodori - and you'd never know the bread was a leftover.

Mar 07, 2011

This sandwich was pretty good, but I used sun dried tomatoes packed in olive oil for more depth of flavor, and only used one-half tablespoon of olive oil after that. Overall, a good classic. :)

Apr 04, 2011

I just love tomato and cheese sandwiches. Didn't have a whole tomato so I cut up a handful of salad/grape tomatoes to cover a piece of whole wheat bread. Used shredded mozzarella cheese, fresh basil, 1/4 tsp each of EVOO and balsamic vinegar. This is so light and heavenly. These would also be great with a slice of provel cheese. I will be making these again and again for sure!

Mar 30, 2011

Delicious and refreshing dish. The only thing I would do differently is maybe chop up the fresh basil to be sprinkled and used sparingly. I love Basil but this is a strong dose of it as a whole leaf on a sandwich.

Aug 08, 2011

My family loved this easy to make meal. I was worried the bread would be soggy from the tomato but is wasn't. I highly recommend for a quick and elegant meal.


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  • Calories
  • 205 kcal
  • 10%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 160 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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