I was looking for a recipe that required no oven time, baking in a third floor apartment in summer with no air conditioning is a no-go! And I wanted a recipe that would allow me to practice using my new, fancy food processor!. I found two, this one I made for lunch during Labor Day weekend, and this zucchini salad which was fantastic to bring for dinner a friend.
There is nothing better than crusty bread and melty cheese! Add in fresh tomatoes and basil with a splash of vinegar and you have yourself a winner. There is a tremendous amount of flavor and texture in this sandwich. Plus a little spinach for health purposes, obviously.
This is how it's done:
Gather ingredients, marinate tomatoes, slice mozzarella, and make the mayo.
Spread the mayo.
Arrange the spinach and basil.
Add the tomatoes and mozzarella.
Sprinkle with salt + pepper and grill.
Adapted from Well Dined
Yield - 3 sandwiches for hungry folk, 6 sandwiches as a light meal
1 large beefsteak tomato
1/4 cup balsamic vinegar
1/2 cup mayonnaise
15 + 9 large basil leaves
salt + pepper
fresh wheat country-style bread
8 ounces fresh mozzarella, sliced
Slice the tomato into 1/4” inch slices and add to a shallow bowl with the vinegar. Let marinate for about 15 minutes.
Add the mayo and 15 basil leaves to a small food processor with a bit of salt and pepper and blend until smooth.
Pre-heat a grill pan or panini press.
Spread the mayo evenly on both sides of the bread covering the whole surface.
On one side layer spinach and on the other basil.
Remove the tomatoes from the vinegar and place on the spinach.
Place an even layer of mozzarella on the basil.
Sprinkle with salt and pepper.
Rub the grill with with olive oil and add the sandwich. Cook for 3-5 minutes on each side until the bread is crispy and the cheese is melted. Press down with something heavy like the lid of the pan.
Cut and serve.