Tomato-Mozzarella Sandwiches
Submitted by SRS
Homemade garlic-rosemary focaccia split and filled with basil pesto, sliced mozzarella, and fresh tomatoes. Italian sandwich perfection built from pizza dough in about an hour.
YIELD
6 servingsPREP
50 minCOOK
25 minREADY
1 hrsForget the deli counter. You’re making your own bread for these sandwiches, and it’s easier than you think.
Pizza dough gets pressed into a pan, poked full of dimples, brushed with garlic and rosemary oil, and baked until golden. That’s your focaccia, done.
Slice it into portions, split each one open, and load them up with a swipe of basil pesto, thick slices of mozzarella, and ripe tomato.
The warm, pillowy bread against the cool, creamy cheese and bright tomato is the kind of contrast that makes you close your eyes mid-bite.
Kitchen Tips
- Let the dough come fully to room temperature before pressing it into the pan. Cold dough fights back and won’t spread evenly.
- Poke the dimples deep with floured fingers. They create those signature focaccia bubbles and hold pools of that garlicky oil.
- Use the best tomatoes you can find. When the ingredient list is this short, every component needs to pull its weight.
- These are fantastic at room temperature, making them ideal for picnics, potlucks, or a packed lunch.
Ingredients
Directions
Grease 13×9 pan; press dough over bottom.
Cover with plastic wrap and kitchen towel; let rise in warm place 40 minutes or until almost double in bulk.
In pan, heat oil and garlic over low heat 2 mintues.
Add seasonings.
Preheat oven to 400℉ (200℃).
With floured fingers, poke about 16 holes in dough; brush with oil.
Bake 25 minutes or until browned.
Remove to wire rack to cool.
Cut bread into sixths; halve horizontally.
Brush with pesto; place cheese and tomato on bottoms and over with tops.
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