Pressed Mozzarella Sandwiches
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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
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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.
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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.
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
Added thinly sliced turkey - very good. Filling.