Ingredients
- Bread: 4 slices of high-quality, thick-cut artisan bread (Sourdough, Ciabatta, or a sturdy Italian loaf work exceptionally well. Avoid flimsy sandwich bread.)
- Fresh Mozzarella: 6-8 ounces (170-225g), preferably fresh, water-packed mozzarella, sliced into ¼-inch thick rounds. Pat them dry with paper towels to remove excess moisture.
- Ripe Tomatoes: 1 large or 2 medium ripe tomatoes (heirloom, Roma, or beefsteak are excellent choices), sliced into ¼-inch thick rounds.
- Fresh Basil Leaves: 1/2 cup packed (about 20-25 large leaves).
- Pesto: 4 tablespoons of good quality basil pesto (store-bought or homemade).
- Balsamic Glaze: 2 tablespoons of balsamic glaze (you can buy this pre-made or make your own by simmering balsamic vinegar until reduced and syrupy).
- Unsalted Butter: 3-4 tablespoons, softened (for grilling). Alternatively, you can use mayonnaise for an extra crispy exterior.
- Optional Enhancements:
- A pinch of flaky sea salt and freshly ground black pepper for the tomatoes.
- A clove of garlic, halved (to rub on the bread).
Instructions
- Prepare Your Ingredients (Mise en Place):
- Slice the mozzarella and tomatoes into ¼-inch rounds. Gently pat both the mozzarella and tomato slices with paper towels to absorb excess moisture. This is crucial for preventing a soggy sandwich.
- Wash and dry the basil leaves.
- If making your own balsamic glaze, do this first by simmering about 1/2 cup of balsamic vinegar in a small saucepan over medium-low heat until it reduces by half and coats the back of a spoon (about 10-15 minutes). Set aside to cool and thicken.
- Have your pesto and softened butter (or mayonnaise) ready.
- Assemble the Sandwiches:
- Lay out the 4 slices of bread on a clean work surface.
- Optional Garlic Rub: If using, rub the cut side of a halved garlic clove over one side of each bread slice (the side that will be inside the sandwich) for a subtle garlic aroma.
- Spread 1 tablespoon of pesto evenly on the inside of each of the 4 bread slices.
- On two of the bread slices (these will be the bottom halves), layer the ingredients in the following order:
- Half of the fresh mozzarella slices, slightly overlapping.
- Half of the tomato slices. Season the tomatoes lightly with a pinch of flaky sea salt and freshly ground black pepper, if desired.
- A generous layer of fresh basil leaves (about 10-12 leaves per sandwich).
- Drizzle 1 tablespoon of balsamic glaze over the basil.
- Place the remaining two pesto-spread bread slices on top, pesto-side down, to complete the sandwiches.
- Grill to Golden Perfection:
- Lightly spread the softened butter (about 1/2 tablespoon per side) or mayonnaise on the outside of each sandwich (top and bottom slices).
- Heat a large skillet, griddle, or pan over medium-low heat. A cast-iron skillet works exceptionally well for even heat distribution.
- Carefully place the assembled sandwiches onto the preheated skillet.
- Cook for 4-6 minutes per side. The key is “low and slow.” This allows the bread to become deeply golden brown and crispy while ensuring the mozzarella melts completely into a gooey, luscious layer. If the bread is browning too quickly, reduce the heat.
- You can gently press down on the sandwiches with a spatula occasionally to help the cheese melt and ensure even browning. Some people like to use a sandwich press or another heavy pan on top, but be gentle not to squeeze out all the fillings.
- Flip the sandwiches carefully once the first side is golden brown and crispy. Cook the other side for another 4-6 minutes, or until equally golden and the cheese is fully melted and oozing slightly.
- Rest and Serve:
- Once both sides are perfectly grilled, remove the sandwiches from the skillet and place them on a cutting board.
- Let them rest for a minute or two. This allows the molten cheese to set slightly, making them easier to cut and preventing a cheese avalanche.
- Slice the sandwiches diagonally with a sharp serrated knife. Serve immediately and bask in the glory of your creation.
Nutrition
- Serving Size: One Normal Portion
- Calories: 650-800