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We love this fast, fresh sandwich, especially when it's too warm to turn on the oven to make dinner. I pair it with a fruity white wine and pasta salad or fancy potato chips. We often add avocado to the sandwiches and in the summer, use fresh Walla Walla onions. - Stacey Johnson Tacoma, Washington
This recipe is:
Quick
Nutritional Facts 1 sandwich equals 466 calories, 24 g fat (10 g saturated fat), 50 mg cholesterol, 576 mg sodium, 42 g carbohydrate, 3 g fiber, 18 g protein.
Originally published as Fresh Mozzarella Sandwiches for 2 in Taste of Home June/July 2009
Fresh Mozzarella FactsCompared to the more firm texture of most commercially produced mozzarella, fresh mozzarella is soft and moist. The flavor is mild, delicate and somewhat milky. Fresh mozzarella is usually shaped into balls and stored in brine. After buying fresh mozzarella, it should be refrigerated in the brine and eaten within a few days.
Compared to the more firm texture of most commercially produced mozzarella, fresh mozzarella is soft and moist. The flavor is mild, delicate and somewhat milky. Fresh mozzarella is usually shaped into balls and stored in brine. After buying fresh mozzarella, it should be refrigerated in the brine and eaten within a few days.
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Reviewed on May. 12, 2009 by bmatheson
This is the same recipe that we use to make panani sandwiches (except we use regular mayo). We add a bit of basalmic glaze to it and toast it up. Very good.
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