Under 30 Minutes

Pressed Mozzarella Sandwiches

Pesto or tapenade sauce, followed by roasted red peppers, are key to making these pressed sandwiches extra flavorful.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2003

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.

Cook's Notes

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

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