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Open-Faced Mozzarella Sandwiches Recipe

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These zesty sandwiches are a family favorite at our house. They have a distinctly Italian flavor, plus a fresh-from-the-garden taste that can't be beat.

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Open-Faced Mozzarella Sandwiches Recipe

Prep: 10 min. + chilling Broil: 5 min.

Yield: 2 Servings

10 5 15

Ingredients

1 cup seeded chopped plum tomatoes
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon thinly sliced green onion
1 teaspoon chopped fresh basil or 1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
4 slices Italian bread (3/4 inch thick)
1/2 cup shredded mozzarella cheese

Directions

In a small bowl, combine the first eight ingredients. Cover and refrigerate for at least 1 hour. Drain 2 teaspoons liquid from the tomato mixture; brush onto one side of each slice of bread.
Broil 5 in. from the heat until crisp, about 1-2 minutes. Spoon 1/4 cup tomato mixture on each pieces of bread; sprinkle with cheese. Broil 1-2 minutes longer or until bubbly. Yield: 2 servings.

Originally published as Open-Faced Mozzarella Sandwiches in Home-Style Soups, Salad and Sandwiches Cookbook , p79

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