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Pressed Mozzarella Sandwiches

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    Layering slices of mozzarella cheese on each piece of bread and layering peppers and spreads in the middle will help seal sandwiches once pressed.
    Everyday Food, November 2003
    • Prep Time 10 minutes
    • Total Time 30 minutes
    • Yield Serves 4
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    Ingredients

    • 8 thick slices sandwich bread
    • Olive oil, for brushing
    • 3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
    • Coarse salt and ground pepper
    • Store-bought pesto
    • Store-bought tapenade
    • 1 jar roasted red peppers, (12 ounce) drained and patted dry

    Directions

    1. Lightly brush sandwich bread with olive oil; turn slices, oiled sides down. Top half the bread with half the cheese; season with salt and pepper. Spread pesto or tapenade over cheese, then top with peppers and remaining cheese and bread.
    2. Heat a large grill pan or skillet over medium heat. Place sandwiches in pan (work in batches, if needed); weight with a heavy skillet. Cook over medium-low heat, pressing down firmly with skillet, until bread is golden and cheese is melted, 6 to 8 minutes per side. Serve warm.

    Recipe Reviews

    • Winsor
      10 Feb, 2011

      Very unattractive picture - looks like a burnt sandweich and cheese hasn't melted. If I hadn't had this type of pressed sandwich before and know it is delicious, I would never try it, based on this photo. VIsuals are important, and

    • NanciKA
      7 Oct, 2008

      Added thinly sliced turkey - very good. Filling.

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