Food & Cooking Recipes Lunch Recipes Pressed Mozzarella and Tomato Sandwich 3.8 (122) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs 10 mins Servings: 2 No panini press needed: For the easiest Italian lunch, crusty bread, good cheese, and a couple of cans will do just fine. Ingredients 2 tablespoons Dijon mustard ½ cup oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil ½ loaf ciabatta bread (about 5 ounces), split horizontally and hollowed out Romaine lettuce leaves 6 ounces fresh mozzarella, sliced ½ cup fresh flat-leaf parsley, leaves Coarse salt and ground pepper Directions In a small bowl, whisk together mustard and oil until thick; spread on bread. Layer bottom half of bread with some of the lettuce, then cheese, tomatoes, and parsley. Season with salt and pepper. Top with remaining lettuce and bread. Wrap sandwich tightly in plastic; place on a baking sheet. Top with another sheet, and weight down with canned goods or a heavy skillet. Refrigerate at least 1 hour and up to overnight to meld flavors. Cut in half, and serve. Cook's Notes Look for ciabatta bread, bagged or in bins, at the deli or in the bakery section. Its floured, crusty exterior and dense interior are just right for pressed sandwiches. Rate it Print