Open-Faced Sandwich with Tomato, Mozzarella & Basil
Quick and easy sandwich made with ripe tomato, fresh basil leaves and mozzarella cheese.
Yield
12 servingsPrep
12 minCook
0 minReady
16 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
tomatoes
|
|
| 16 | ounces |
mozzarella cheese
3 fresh balls |
|
| 4 | loaf |
bread
ciabatta buns, sliced in 1/2 lengthwise |
*
|
| 1 | cup |
basil pesto
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 32 | each |
basil
leaves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
tomatoes
|
|
| 462.4 | ml/g |
mozzarella cheese
3 fresh balls |
|
| 4 | loaf |
bread
ciabatta buns, sliced in 1/2 lengthwise |
*
|
| 237 | ml |
basil pesto
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 32 | each |
basil
leaves |
*
|
Directions
Core the tomatoes and slice each tomato and each ball of mozzarella into ¼ inch thick slices.
Arrange the sliced ciabatta loaves on a work surface, and spread each half evenly with 2 tablespoons pesto.
Put 4 slices of tomato and 3 slices mozzarella side by side on the top of each half loaf and sprinkle with salt and pepper.
Top each sandwich with 4 basil leaves.
Slice each half loaf crosswise into 4 serving portions, making sure that each piece has a slice of tomato, mozzarella and a basil leaf.
Serve.
