Tomato & Smoked Mozzarella Sandwiches
Tomato & Smoked Mozzarella Sandwiches might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 24g of protein, 17g of fat, and a total of 575 calories. This recipe serves 4. For $3.11 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 16 people have made this recipe and would make it again. If you have pepper, crushed red pepper, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 minutes. It is brought to you by Eating Well. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns an excellent spoonacular score of 90%. Try Grilled Smoked Mozzarella Sandwiches, Smoked Mozzarella, Spinach, and Pepper Omelet Sandwiches, and Eggplant, Tomato, and Smoked Mozzarella Tart for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
2 teaspoons balsamic vinegar
1/8 teaspoon crushed red pepper
1 cup fresh basil leaves
4 ounces fresh mozzarella, preferably smoked, cut into 1/4-inch-thick slices
1 clove garlic, crushed and peeled
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
1/4 cup chopped California Ripe Olives
Freshly ground pepper, to taste
1/4 teaspoon salt, plus more to taste
8 slices sourdough bread, preferably whole-grain
1/3 cup sun-dried tomatoes, (not oil-packed)
3 vine-ripened tomatoes, sliced
Equipment:
bowl
cutting board
knife
whisk
Cooking instruction summary:
Place the sun-dried tomatoes in a bowl and cover with boiling water. Let plump for 10 minutes.On a cutting board, mash the garlic and 1/4 teaspoon salt with the side of a knife until its a smooth paste. Transfer to a bowl and whisk in 1 tablespoon oil, the lemon juice and crushed red pepper.Drain the tomatoes and finely chop. Add to the bowl with the dressing, along with the olives; mix well.Spread the tomato mixture on half the bread. Layer on cheese slices, some pepper, then the tomato slices; season with salt and vinegar. Top with several basil leaves. Brush the remaining 1 tablespoon oil over the remaining bread slices and set them on the sandwiches.
Step by step:
1. Place the sun-dried tomatoes in a bowl and cover with boiling water.
2. Let plump for 10 minutes.On a cutting board, mash the garlic and 1/4 teaspoon salt with the side of a knife until its a smooth paste.
3. Transfer to a bowl and whisk in 1 tablespoon oil, the lemon juice and crushed red pepper.
4. Drain the tomatoes and finely chop.
5. Add to the bowl with the dressing, along with the olives; mix well.
6. Spread the tomato mixture on half the bread. Layer on cheese slices, some pepper, then the tomato slices; season with salt and vinegar. Top with several basil leaves.
7. Brush the remaining 1 tablespoon oil over the remaining bread slices and set them on the sandwiches.
Nutrition Information:
covered percent of daily need
