Open-Faced Mozzarella Sandwiches Recipe

Open-Faced Mozzarella Sandwiches Recipe
Open-Faced Mozzarella Sandwiches Recipe photo by Taste of Home
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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.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling Broil: 5 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling Broil: 5 min.

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 1996, p79

  • 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
  1. 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.
  2. 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 1996, p79

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