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Open Face Mozzarella Sandwich

Open Face Mozzarella Sandwich

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Julia

Julia

This is a good way to use up some leftover Italian bread -- or any bread for that matter. Fresh mozzarella melted over vine ripe tomatoes and basil, then drizzled with extra-virgin olive oil and balsamic vinegar. Yummy! A nice glass of red wine and you're in heaven! Enjoy with a nice salad or a cup of soup; makes a lovely lunch or afternoon snack.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay the 4 slices of Italian bread out on the prepared baking sheet; top each piece of bread with a tomato slice, a basil leaf, and a slice of mozzarella cheese.
  2. Bake in the preheated oven until the cheese has melted, about 7 minutes. Drizzle each sandwich with 1/2 tablespoon of olive oil and balsamic vinegar.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jillian
62

Jillian

3/16/2011

Wonderful sandwich that's quick, easy and delicious! I used a loaf of Italian breaf. I toasted the bread in the broiler first, salted the tomatoes in order to get the water out of them and added a little cracked black pepper. I didn't bother putting this in the oven but enjoyed this with just the bread being toasted. I cut in into sections and wow - excellent without a ton of effort!

connie
21

connie

5/11/2011

We have eating a version of this a long time. But first, toast bread and rub raw garlic on it while it is still warm. 1/2 Cheese goes on bread first, then tomato, rest of cheese, then basil. Yum!!!

Oesi
15

Oesi

3/8/2011

Great sandwich. Fresh ingredients - use ripe pomodori - and you'd never know the bread was a leftover.

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