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Tomato, Basil, and Mozzarella Sandwiches

by in Sep 1998
Tomato, Basil, and Mozzarella Sandwiches
2 votes, 5.00 avg. rating (92% score)
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Yield: Makes 6 or more sandwiches.

Nothing beats the combination of crusty bread, fresh produce, and summer herbs in these tomato, basil, and mozzarella sandwiches.

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  • 1 small loaf French bread (or foccacia)
  • 6 tablespoons basil pesto (or substitute olive oil)
  • 6 large ripe tomatoes, sliced
  • salt and pepper, to taste
  • 1 pound fresh mozzarella, thickly sliced
  • fresh basil leaves (about 24)


Slice the French bread on the diagonal, making at least a dozen slices. (If using foccacia, split in half and slice into wedges.) Coat one side of each slice of bread with pesto or olive oil. Layer on the tomato slices, season with salt and pepper, add the mozzarella slices and fresh basil leaves, and top with a second piece of bread.

Updated Wednesday, February 9th, 2005

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2 Responses to Tomato, Basil, and Mozzarella Sandwiches

  1. Anonymous December 1, 2006 at 6:26 pm #

    I make this quite often. I did change it a little bit. I place the bread under the broiler first. I add “EVOO” and garlic powder to the bread. We like the crunchiness of the bread, then we add the rest of the ingredients.

  2. Regina Helfer July 20, 2011 at 8:32 am #

    I’ve made this, only on Boboli Thin Crust Pizza dough. It is fabulous and so refreshing – especially in the summer with all the fresh ingredients!

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