Open Face Mozzarella Sandwich Recipe
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Open Face Mozzarella Sandwich

By: Julia 
"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."

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (22)

Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 sandwiches
 

Ingredients

  • 4 slices Italian bread
  • 4 slices ripe tomato
  • 4 leaves fresh basil
  • 4 slices fresh mozzarella cheese
  • 2 tablespoons extra virgin olive oil, divided
  • 2 tablespoons balsamic vinegar, divided

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 205 | Total Fat: 13.6g | Cholesterol: 22mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Mar. 16, 2011 by Jillian Supporting Member (Click to learn more about Supporting Membership)  view full review
Wonderful sandwich that's quick, easy and delicious! I used a loaf of Italian breaf. I toasted...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on May 11, 2011 by connie   view full review
We have eating a version of this a long time. But first, toast bread and rub raw garlic on it...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Mar. 7, 2011 by dreamtocook   view full review
This sandwich was pretty good, but I used sun dried tomatoes packed in olive oil for more...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Mar. 8, 2011 by Oesi   view full review
Great sandwich. Fresh ingredients - use ripe pomodori - and you'd never know the bread was a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 4, 2011 by Linda Farrell   view full review
I just love tomato and cheese sandwiches. Didn't have a whole tomato so I cut up a handful of...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Mar. 30, 2011 by Niecy   view full review
Delicious and refreshing dish. The only thing I would do differently is maybe chop up the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 5, 2011 by DishDiva Supporting Member (Click to learn more about Supporting Membership)  view full review
This was soooo tasty and light! My children loved it as well. I chopped my basil instead and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on May 11, 2011 by hlmartin81   view full review
I made this two ways. Half as the recipe is written, and half with a piece of prosciutto...
The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 12, 2011 by GIRLWTUDE   view full review
This was good. However, I think I prefer the tomato, basil, mozzarella, oil & vinegar as a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Aug. 22, 2011 by MN Nice Supporting Member (Click to learn more about Supporting Membership)  view full review
These are exceptional. So tasty with fresh tomato out of the garden. We enjoyed them as an...

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