Sandwich Recipes



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Nacho Cuban Sandwich

Spread the inside of a split Cuban or other soft sub roll with yellow mustard. Fill with:

chopped pickled jalapenos, deli ham, roast pork, cheddar cheese, and salsa

Press and cook until golden. (Traditionally done in a skillet.)

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Grilled Ham, Muenster, And Spinach Sandwich

8 (3/4-ounce) slices crusty Italian bread (about 1/2 inch thick), toasted
8 ounces thinly sliced ham
4 (1-ounce) slices Muenster cheese
2 cups fresh baby spinach
1/4 cup mild chowchow
Cooking spray

Layer each of 4 bread slices with 2 ounces ham, 1 slice Muenster cheese, 1/2 cup baby spinach, 1 tablespoon chowchow, and 1 bread slice.

Heat a large nonstick skillet over medium-high heat. Coat sandwiches with cooking spray; add to pan. Cook 2 minutes on each side or until browned and cheese melts. Cut sandwiches in half. Serve immediately.

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Grilled Peanut Butter And Banana Split Sandwich

2 slices firm white sandwich bread
1 teaspoon butter, softened
1 tablespoon creamy peanut butter
2 teaspoons honey
1/2 teaspoon semisweet chocolate minichips
1 large strawberry, thinly sliced
1/2 small banana, cut lengthwise into 3 slices
1 tablespoon pineapple jam

Spread one side of each white bread slice with 1/2 teaspoon butter. Combine peanut butter and honey; spread over plain side of 1 bread slice. Sprinkle with chocolate chips; top evenly with strawberry slices and banana slices.

Spread pineapple jam over plain side of remaining bread slice. Carefully assemble sandwich.

Heat a small nonstick skillet over medium-high heat. Add sandwich; cook 2 minutes on each side or until lightly browned.

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Grilled Reuben Burgers

1 pound ground pork
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon minced garlic
1/4 cup sauerkraut, drained
1 1/2 teaspoons German mustard
4 slices Swiss cheese
4 hamburger buns, toasted

Preheat grill to medium.

Combine ground pork, salt, black pepper and garlic in a large bowl and mix well. Shape mixture into eight 1/4-inch-thick patties.

Combine sauerkraut and mustard in a small bowl and mix well. Spoon 1 tablespoonful sauerkraut mixture onto 4 of the patties. Top with remaining patties, pressing edges to seal.

Grill 5 inches from heat until cooked through and lightly golden, about 7 minutes per side. Top each patty with Swiss cheese. Serve on hamburger buns.

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Monte Cristo Sandwich

4 tablespoons butter, softened, divided
1 tablespoon prepared yellow mustard
8 slices firm-textured white bread
8 slices roast chicken
8 slices Swiss cheese
3 large eggs
1/4 cup milk
1/4 teaspoon salt

Blend 2 tablespoons butter and mustard in a small bowl until smooth. Spread on 4 slices of bread.

Alternate slices of chicken and Swiss on bread. Top with remaining bread slices.

Combine eggs, milk and salt in a medium bowl. Mix with a fork until well blended. Heat remaining butter in a large skillet over medium-high heat.

Dip sandwiches into egg mixture using a large spatula, letting excess drip back into bowl. Add sandwiches to skillet. Cook until golden, about 2 minutes per side.

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Cranberry Turkey Sandwich

1 (8-ounce) can jellied cranberry sauce
1 tablespoon prepared horseradish
4 lettuce leaves
8 slices rye bread, toasted
8 ounces thinly sliced turkey breast
4 slices Swiss cheese
4 thin slices onion

Mash cranberry sauce with a fork in a small bowl. Mix in horseradish and set aside.

Place lettuce on 4 toast slices. Mound turkey slices on lettuce. Add slice of cheese to each.

Spoon the desired amount of cranberry-horseradish spread on each sandwich.

Top with onion slices and remaining toast slices. Store any remaining sauce in a covered container in refrigerator.

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Caesar Salad Bagels

3 tablespoons creamy Caesar salad dressing
2 (4-ounce) whole-grain bagels, split and toasted
1/2 teaspoon black pepper
2 thin red onion slices
1 cup torn or shredded romaine lettuce
1/2 cup (2 ounces) shaved Parmesan cheese

Spread dressing evenly on cut sides of bagels. Sprinkle with pepper.

Arrange half of red onion, romaine lettuce, and cheese on bottom halves of bagels, and repeat layers. Top with the top halves of bagels.

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Seared Pork Tortas

2 teaspoons olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
6 (2-ounce) boneless center-cut pork loin chops (1/4 inch thick)
1 (12-ounce) baguette, cut in half horizontally
1/2 cup canned pinto beans, rinsed and drained
2 tablespoons refrigerated fresh salsa
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup thinly sliced onion
1 large tomato, cut into 8 (1/4-inch-thick) slices
1 jalapeño pepper, seeded and thinly sliced
1/2 ripe peeled avocado, cut into 1/8-inch-thick slices

Preheat broiler.

Heat oil in a large nonstick skillet over medium-high heat. Combine cumin and salt; sprinkle evenly over pork. Add pork to pan; cook 2 minutes on each side or until done. Let stand 5 minutes; cut into thin slices.

Hollow out top and bottom halves of bread, leaving a 3/4-inch-thick shell; reserve torn bread for another use. Place bread halves, cut sides up, on a baking sheet. Broil 2 minutes or until golden brown.

Place beans and salsa in a small bowl; mash with a fork until almost smooth. Spoon bean mixture into the bottom half of baguette. Top with pork, cheese, onion, tomato, jalapeño, avocado, and top half of baguette. Cut into 4 pieces.

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Mississippi Sin

1 loaf of French bread sliced down the middle
2 cups grated Cheddar cheese
8 ounces cream cheese
1 1/2 cups sour cream
1 cup chopped ham
1/3 cup green chilies
1/3 cup green onions

Combine all ingredients except bread. Put mixture into bread bottom. Put top on and cover entire bread with foil. Bake at 350 degrees for 1 hour. Remove from oven.

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Monte Cubano Sandwich

2 slices firm bread
1 to 2 teaspoons mustard
4 or 5 dill pickle rounds
2 slices boiled or baked ham
2 slices smoked turkey
3 thin slices Swiss cheese
1/2 garlic clove
1/2 tablespoon mayonnaise
1 large egg
2 tablespoons whole milk
1 tablespoon unsalted butter

Spread 1 slice of bread with mustard and top with pickles, meats, and cheese. Mince and mash garlic to a paste with a pinch of salt, then mix with mayonnaise. Spread on remaining slice of bread and assemble sandwich.

Beat together egg, milk, and 1/8 tsp each of salt and pepper, then soak sandwich in egg mixture.

Melt butter in a heavy medium skillet over medium-low heat. Cook sandwich, uncovered, until underside is well browned, about 4 minutes. Flip and cook remaining side, covered, until well browned, 3 to 4 minutes. Remove from heat and let stand, covered, 1 minute.

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Italian Sausage And Fontina Sandwich

1 teaspoon extra-virgin olive oil
1/2 pound hot Italian sausages, pricked with a fork
1 roasted red bell pepper, cut into 1/2-inch dice
1/4 cup sun-dried tomatoes in oil, drained and minced
6 scallions, cut into 1/2-inch pieces
3 tablespoons freshly grated Parmigiano-Reggiano cheese
3/4 cup shredded Italian Fontina cheese
Salt and freshly ground black pepper
8 slices Italian bread

In a medium skillet, heat the olive oil. Add the sausages, cover and cook over moderate heat until nicely browned and cooked through, about 10 minutes total. Drain the sausages and cut into 1/2-inch chunks. Return to skillet; add the roasted red pepper, sun-dried tomatoes, scallions, Parmigiano and 1/4 cup of the Fontina to the sausage and season with salt and pepper. Mix well. Set aside.

Brush one side of each bread slice with olive oil. Place 4 slices, oil side down, on a 10- by 15-inch baking sheet. Divide remaining 1/2 cup of Fontina and the sausage filling among the 4 slices. Top with remaining bread slices, oil side up.

Broil sandwiches 6 inches from heat, turning once, until bread is golden brown and cheese is melted, 2 to 3 minutes total. Serve immediately.

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Prosciutto And Smoked Gouda Panini

12 slices Italian bread
Olive oil cooking spray
6 ounces smoked Gouda cheese, thinly sliced
6 ounces thinly sliced prosciutto

Coat 1 side of each bread slice with cooking spray. Place 6 bread slices, coated sides down, on a work surface. Divide cheese and prosciutto evenly among 6 bread slices. Top with remaining bread slices, coated sides up.

Heat a large nonstick skillet over medium heat. Cook panini 5 minutes on each side or until lightly browned and cheese melts, pressing with a spatula to flatten.

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California Chicken Sandwich

Citrus mayonnaise:

1/3 cup mayonnaise
2 tablespoons thawed orange juice concentrate
1 teaspoon lime juice
1/2 teaspoon ground cumin
1/8 teaspoon hot sauce

Sandwiches:

4 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/8 teaspoon black pepper
8 (1 1/2-ounce) slices diagonally cut sourdough bread, toasted
4 small romaine lettuce leaves
2 plum tomatoes, each cut lengthwise into 4 slices
1 peeled avocado, cut into 8 wedges

To prepare citrus mayonnaise, combine first 5 ingredients in a small bowl.

To prepare the sandwiches, sprinkle chicken with salt and pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat; add chicken. Cook 5 minutes on each side. Reduce heat to low. Cover; cook 5 minutes or until done. Remove from heat. Cut chicken diagonally across grain into thin slices.

Spread 1 tablespoon citrus mayonnaise on each of 4 bread slices. Top with 1 lettuce leaf, 1 chicken breast half, 2 tomato slices, 2 avocado wedges, and remaining bread slices.

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Dijon Croque Monsieur

1 tablespoon whole-grain Dijon mustard
1 tablespoon mayonnaise
8 slices Italian bread
6 ounces thinly sliced ham
1 cup (4 ounces) shredded Gruyère cheese
1/4 teaspoon freshly ground black pepper
1 egg
1/4 cup milk

Combine mustard and mayonnaise in a small bowl. Spread 3/4 teaspoon mustard mixture over each of 4 bread slices; layer each slice with 1 1/2 ounces ham and 1/4 cup cheese. Sprinkle evenly with pepper. Spread 3/4 teaspoon mayonnaise mixture over each remaining bread slice; place, mustard side down, on top of sandwiches.

Combine egg and milk in a shallow dish. Dip both sides of each sandwich into the egg mixture.

Heat a large nonstick griddle or skillet over medium heat. Coat pan with cooking spray. Add sandwiches to pan; cook 3 minutes on each side or until lightly browned and cheese melts.

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Antipasto Chicken Sandwich

1 (10-ounce) loaf round focaccia, cut in half horizontally
2 tablespoons olive paste
2 cups shredded roasted skinless, boneless chicken breast
1/2 cup coarsely chopped drained marinated artichoke hearts
1/2 cup chopped drained oil-packed sun-dried tomato halves
1/2 cup coarsely chopped bottled roasted red bell peppers
2 ounces thinly sliced prosciutto
1/2 cup (2 ounces) shredded fontina cheese

Spread bottom half of focaccia with olive paste. Arrange chicken on top of paste. Arrange artichokes, tomatoes, peppers, and prosciutto over chicken. Sprinkle with cheese. Top with top half of focaccia; press gently.

Heat a large nonstick skillet over medium heat. Add sandwich to pan. Place a cast-iron or heavy skillet on top of sandwich; press gently to flatten. Cook 2 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwich while cooking). Cut into 4 wedges.

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Mushroom And Provolone Patty Melts

1 pound ground sirloin
1 tablespoon olive oil
1/4 cup thinly sliced yellow onion
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (8-ounce) package sliced cremini mushrooms
1 1/2 teaspoons all-purpose flour
1/4 cup dark beer
8 slices rye bread
4 slices provolone cheese

Heat a large nonstick skillet over medium-high heat. Shape beef into 4 (4-inch) patties. Coat pan with cooking spray. Add patties; cook 4 minutes on each side or until done.

Heat oil in a medium skillet over medium-high heat. Add onion, salt, pepper, and mushrooms; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in beer; cook 30 seconds or until thick. Remove from heat; keep warm.

When patties are done, remove from large skillet. Wipe pan clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned.

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Chicken, Mushroom, And Gruyere Quesadillas

1 teaspoon olive oil
1 cup presliced mushrooms
1/2 cup thinly sliced red onion
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon bottled minced garlic
1 tablespoon lime juice
2 (10-inch) flour tortillas
1 cup shredded cooked chicken breast (about 8 ounces)
1 cup arugula
1/2 cup (2 ounces) shredded Gruyère cheese

Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, sliced onion, salt, and pepper to pan; sauté 5 minutes. Stir in garlic, and sauté 30 seconds. Add lime juice; cook 30 seconds or until liquid almost evaporates.

Arrange half of mushroom mixture over half of each tortilla. Top each tortilla with 1/2 cup chicken, 1/2 cup arugula, and 1/4 cup cheese; fold tortillas in half.

Wipe pan clean with a paper towel. Heat pan over medium heat. Coat pan with cooking spray. Add tortillas to pan. Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp.

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Southwestern Panini

1 medium ripe avocado, peeled
1/2 teaspoon sugar
1/2 teaspoon garlic salt
1/2 teaspoon lemon juice
8 slices sourdough bread
1/2 pound thinly sliced deli ham
4 slices Swiss cheese
2 tablespoons butter

In a small bowl, mash the avocado with sugar, garlic salt and lemon juice. Spread over four slices of bread; layer with ham and cheese. Top with remaining bread.

Spread butter over both sides of sandwiches. Cook on an indoor grill for 2-3 minutes or until bread is browned and cheese is melted. Makes 4 sandwiches.

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Grilled Triple Decker Club Sandwich

3 slices rye bread
2 slices mozzarella cheese
2 thin slices deli ham
2 thin slices deli turkey
1 tablespoon mayonnaise
1 egg
1 tablespoon milk
1 tablespoon butter

Layer one slice of bread, one slice of cheese, ham, second slice of bread, turkey, mayonnaise, remaining cheese and remaining bread. In a small bowl, whisk egg and milk. Brush over the outsides of sandwich. In a skillet over medium heat, melt butter. Brown sandwich on both sides until cheese is melted. Makes 1 sandwich.

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Grilled Sourdough Club Sandwich

6 slices sourdough bread
3 slices cheddar cheese
1/4 pound thinly sliced deli turkey
1/4 pound thinly sliced deli ham
6 bacon strips, cooked and drained
1 tablespoon butter, softened

On three slices of bread, layer cheese and turkey. Top with ham, bacon and remaining bread.

Spread butter over the top and bottom of each sandwich. Cook on an indoor grill or panini maker for 3-4 minutes or until bread is toasted and cheese is melted. Makes 3 sandwiches.

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Grilled Ham and Jack Cheese Sandwich

4 tablespoons butter, softened
8 slices Texas toast
4 slices sharp cheddar cheese
16 thin slices deli ham
4 slices red onion
4 tablespoons prepared ranch salad dressing
4 slices pepper Jack cheese

Butter one side of each slice of Texas toast. On the unbuttered sides of four slices, layer the cheddar cheese, half of the ham, onion and remaining ham; spread with ranch dressing. Top with pepper Jack cheese and remaining toast, buttered side up. In a small skillet over medium heat, toast sandwiches for 3-4 minutes on each side or until cheese is melted. Makes 4 sandwiches.

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Grilled Bacon and Tomato Sandwich

4 slices Italian bread (1/2 inch thick)
4 slices provolone cheese
4 slices tomato
4 bacon strips, cooked and halved
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
2 tablespoons Italian salad dressing

Top two slices of bread with a slice of cheese; layer with tomato, bacon, basil and remaining cheese. Top with remaining bread. Brush dressing over outsides of sandwiches. In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted. Makes 2 sandwiches.

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Cajun Tuna Burger

2 cans (12 oz each) tuna, drained
1 cup seasoned breadcrumbs
2 eggs, beaten
1/2 cup diced red pepper
1/2 cup diced green pepper
1/2 cup chopped green onions
1/4 cup Cajun seasoning
2 tablespoons capers, drained
1 teaspoon hot pepper sauce
2 tablespoons oil
6 hamburger buns
Lettuce leaves, sliced tomatoes, sliced onions

In a bowl, combine tuna, breadcrumbs and eggs. Add next 6 ingredients to tuna mixture; blend well. Evenly divide and shape tuna mixture into 6 patties. In a large skillet, heat oil until hot. Cook tuna burgers on both sides until browned and heated through. Spread hamburger buns with Cajun mayonnaise and fill with tuna burgers, lettuce, tomatoes and onions. Makes 6 burgers.

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Stuffed Pizza Burger

1 1/2 pounds extra lean ground beef
1 1/4 teaspoons Italian seasoning
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1 tablespoon extra virgin oil
2 ounces mozzarella cheese, sliced
12 thin slices pepperoni
4 tablespoons pizza sauce

Preheat the grill to medium.

Combine ground beef, olive oil, Italian seasoning, garlic powder, onion powder and salt in a large bowl and mix well.

Shape the ground beef mixture into eight 1/4-inch thick patties.

Place equal portions of mozzarella, pepperoni, and pizza sauce on top of half the patties. Top with remaining patties, sealing edges.

Grill burgers 8 inches from heat about 5 minutes per side.

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Grilled Ham And Gouda Sandwich With Spinach And Caramelized Onions

1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
Unsalted butter, room temperature
4 1/3-inch-thick slices country white bread or sourdough bread
4 ounces thinly sliced smoked ham, divided
3 ounces Gouda cheese, thinly sliced, divided
2 large handfuls baby spinach, torn into bite-size pieces (about 1 cup), divided

Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly.

Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and spinach between bread slices. Top each with another bread slice; butter top slices.

Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.

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Extra Cheesy Grilled Cheese

1/4 cup butter, softened
1 tablespoon grated Parmesan cheese
8 Italian bread slices
4 (3/4-ounce) provolone cheese slices
4 (3/4-ounce) mozzarella cheese slices

Stir together butter and Parmesan cheese in a small bowl.

Spread 1 1/2 teaspooons butter mixture on 1 side of each bread slice. Place 4 bread slices, buttered sides down, on wax paper. Top with provolone and mozzarella cheeses; top with remaining bread slices, buttered sides up.

Cook sandwiches, in batches, on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 4 minutes on each side or until golden brown and cheese is melted.

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Avocado Smoked Turkey Wrap

1 package (8 ounces) cream cheese, softened
2 tablespoons chopped jalapeno peppers
1 teaspoon pepper
1/4 teaspoon salt
4 flour tortillas (8 inches), room temperature
3/4 cup shredded lettuce
1/2 cup chopped tomato
10 ounces sliced deli smoked turkey
1 medium ripe avocado, peeled and chopped
1/4 cup chopped red onion

In a small bowl, combine the cream cheese, jalapenos, pepper and salt until blended; spread over one side of each tortilla. Layer with the lettuce, tomato, turkey, avocado and onion. Roll up tightly. Serve immediately.

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Smoked Salmon On Pumpernickel

1/4 cup mayonnaise
1 tablespoon minced green onion
1 tablespoon minced fresh dill weed
1 tablespoon capers, drained
1 teaspoon prepared horseradish
Pepper to taste
2 teaspoons butter, room temperature
8 slices pumpernickel bread
4 to 6 slices smoked salmon
12 cucumber slices, sliced thin

In a small bowl, combine mayonnaise, green onion, dill weed, capers, horseradish, and pepper; set aside.

Spread butter thinly over pumpernickel bread slices; spread mayonnaise mixture on each bread slice. Divide salmon and cucumber slices evenly over 4 slices of bread; top with remaining bread slices.

Cut each sandwich in half diagonally.

Transfer to individual serving plate and serve.

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Cuban Sandwich

1 loaf Cuban bread (may substitute either French or Italian)
Prepared yellow mustard
1/2 pound baked ham, thinly sliced
1/2 pound roasted pork, thinly sliced
8 thin dill pickle slices
1/2 pound Swiss cheese, thinly sliced

Slice the bread horizontally to open. Spread a thin layer of mustard on top and bottom halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread. Cover the sandwiches with the top halves of the bread.

Place sandwich on a hot griddle or frying pan, and position a heavy iron skillet or bacon press on top of the sandwich. Flatten the sandwich to about 1/4 of it original size. Grill the sandwich for 2 to 3 minutes on each side.

Cut into 4 sandwiches.

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Avocado-Tomato Melt

4 English muffins, split
1 ripe avocado, peeled, pitted, and sliced
1 to 2 large vine-ripened tomatoes, sliced thin
Coarse salt
1/4 cup chopped fresh basil leaves
Fresh mozzarella cheese, sliced thin
1/4 cup grated Parmesan cheese
Fresh ground black pepper

Preheat oven broiler to high. Under the broiler, toast English muffin halves on a baking sheet until golden brown. Remove from oven. Top each muffin half with sliced avocados and sliced tomatoes; lightly salt the tomatoes. Sprinkle chopped basil leaves over the tomatoes. Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.

Broil prepared muffin halves until cheese has melted, about 2 minutes.

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Portobello Cheeseburgers

2 teaspoons olive oil
4 (4-inch) portobello caps
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced garlic
1/4 cup (1 ounce) crumbled Gorgonzola cheese
3 tablespoons mayonnaise
4 sandwich rolls
2 cups trimmed arugula
1/2 cup sliced roasted red bell peppers

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; sauté 4 minutes or until tender, turning once. Add garlic to pan; sauté 30 seconds. Remove from heat.

Combine cheese and mayonnaise, stirring well. Spread about 2 tablespoons mayonnaise mixture over bottom half of each roll; top each serving with 1/2 cup arugula and 2 tablespoons peppers. Place 1 mushroom on each serving, and top with top halves of rolls.

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Caprese Melts

6 slices sourdough sandwich bread
About 1 tablespoon olive oil
15 fresh basil leaves, rinsed
2 firm-ripe tomatoes (about 8 ounces total), sliced 1/4 inch thick
4 ounces fresh mozzarella cheese, sliced 1/4 inch thick
Salt and pepper

Brush one side of each bread slice with olive oil. Place 3 slices, oil side down, on a 10- by 15-inch baking sheet and layer evenly with basil leaves, tomato slices, and mozzarella slices. Sprinkle lightly with salt and pepper and top with remaining bread slices, oil side up. Broil sandwiches 6 inches from heat, turning once, until bread is golden brown and cheese is melted, 2 to 3 minutes total. Serve immediately.

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