Under 30 Minutes

Pressed Mozzarella Sandwiches

Layering slices of mozzarella cheese on each piece of bread and layering peppers and spreads in the middle will help seal sandwiches once pressed.

  • Prep:
  • Total Time:
  • Servings: 4
Pressed Mozzarella Sandwiches

Source: Everyday Food, November 2003


  • 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


  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.


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