Bread, mozzarella, and basil are some of the elements used for this Italian sandwich served over frisee.

Martha Stewart Living, February 1997


Recipe Summary

Makes 4 sandwiches


Ingredient Checklist


Instructions Checklist
  • Combine wine, lemon juice, shallots, and garlic in saucepan. Place over high heat; bring to a boil. Reduce heat to medium; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Strain into small bowl; discard solids.

  • Whisk butter into liquid; add anchovies and capers. Roughly chop 1 1/2 cups basil; add to liquid. Adjust seasoning. Boil water in small saucepan, remove from heat, and place bowl of sauce over it to keep sauce warm.

  • Arrange mozzarella over four slices of bread. Scatter remaining 1/2 cup basil over cheese, and cover with remaining bread.

  • Heat 1 tablespoon oil in skillet over medium-high heat; arrange two sandwiches in skillet. Cover with sheet of foil. Place heavy skillet over foil; set a tea kettle filled with water in skillet as a weight. Cook until golden and cheese is starting to melt, 3 to 4 minutes. Turn sandwiches; cook other side with weight in place until golden and melted, 2 to 3 minutes more. Keep warm in oven while making remaining sandwiches. Arrange frisee on platter, and cut sandwiches into triangles; place over frisee. Drizzle with sauce. Serve with remaining sauce on the side.