I saw this recipe in my newest magazine subscription – Cooking Light. “This quick five-ingredient entree transforms a favorite pizza combo into a melty grilled sandwich. To thinly slice fresh mozzarella with ease, freeze the cheese for about 30 minutes before cutting.”.
We all know Margherita pizza is just a culinary delight, so this sandwich is wonderful. Next time I will, a) use the panini press, b) I think the recipe forgot to say to seed your tomatoes, a very important step to avoid a soggy sandwich.
- 1/4 cup lower-sodium marinara (I just used my Newman’s Own spaghetti sauce)
- 8 (1 ounce) slices of whole-grain bread
- 4 ounces fresh mozzarella cheese, thinly sliced
- 1 large tomato, seeded, cut into 8 thin slices
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 12 large fresh basil leaves
- Cooking spray
- 1 tablespoon olive oil, divided
- Spread 1 tablespoon marinara over 1 side of each of 4 bread slices.
- Top evenly with cheese and tomatoes.
- Sprinkle tomatoes evenly with pepper and salt.
- Top tomatoes with basil and remaining bread slices.
- Lightly coat sandwiches with cooking spray.
- Heat a large skillet over medium-low heat. Add 1 1/2 teaspoons oil to pan, swirl to coat.
- Add sandwiches to pan, cook 2 1/2 minutes or until browned.
- Brush tops evenly with remaining 1 1/2 tsp. olive oil.
- Turn sandwiches over, cook 2 minutes or until browned.
- Serve immediately.
- (Alternatively, after step 5 you could use your panini press.)