Pressed Mozzarella Sandwiches
Pesto or tapenade sauce, followed by roasted red peppers, are key to making these pressed sandwiches extra flavorful.
- Total Time:
- Servings: 4
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
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.
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.