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Author Notes: This sandwich is one step short of a homemade Margherita pizza. The slices of tomato lighten the savory indulgence of the cheese, and the oregano makes you feel like you’re eating pizza. —Serena Cosmo of Rustic Plate
Makes 4 servings
slices of thinly slice bread
medium-sized tomato, thinly sliced
ounces ounces of mozzarella cheese (NOT the fresh kind), preferably at room temperature
4 slices of provolone or Swiss cheese, preferably at room temperature
tablespoon dried oregano
fresh basil leaves
salt and pepper to taste
Olive oil spray
- Fifteen minutes before preparing your sandwich, wash the tomato and slice it. Place it on a plate and sprinkle it with a little kosher salt. Allow it to lose some of its water for 15 minutes and then blot the slices with paper towels. Thinly slice the mozzarella.
- Assemble the sandwiches. Place the sliced mozzarella on 4 slices of bread, and then add the tomato slices, oregano and provolone (or Swiss) cheese ─ in that order ─ before covering it with the remaining slices of bread.
- Heat a 10-inch skillet over medium heat and coat lightly with olive oil. Add 2 or 3 sandwiches, whatever number your pan can accommodate without crowding, mozzarella side down. (You will have to work in batches.) Cook for a few minutes as you wait for the mozzarella to start melting. Carefully check the bottom of the bread. Once they looks golden in color and the mozzarella has begun melting, remove them and place them temporarily on a plate. Respray the surface of the skillet with olive oil and then add the sandwiches back in, uncooked side down.
- Cook for an additional 3 to 4 minutes. Once the cheese has completely melted and the bottom bread slices have turned golden brown, remove them from the pan. Add the optional fresh basil leaves by carefully separating the sandwich and adding them on top of the tomato slices. Serve warm.
- This recipe was entered in the contest for Your Best Sandwich Recipe