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.

INGREDIENTS:

• 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

DIRECTIONS:

1. Spread 1 tablespoon marinara over 1 side of each of 4 bread slices.
2. Top evenly with cheese and tomatoes.
3. Sprinkle tomatoes evenly with pepper and salt.
4. Top tomatoes with basil and remaining bread slices.
5. Lightly coat sandwiches with cooking spray.
6. Heat a large skillet over medium-low heat.  Add 1 1/2 teaspoons oil to pan, swirl to coat.
7. Add sandwiches to pan, cook 2 1/2 minutes or until browned.
8. Brush tops evenly with remaining 1 1/2 tsp. olive oil.
9. Turn sandwiches over, cook 2 minutes or until browned.
10. Serve immediately.
11. (Alternatively, after step 5 you could use your panini press.)