TOMATO MOZZARELLA SANDWICH RECIPES

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PRESSED MOZZARELLA AND TOMATO SANDWICH RECIPE | MARTHA STEWART



Pressed Mozzarella and Tomato Sandwich Recipe | Martha Stewart image

No panini press needed: For the easiest Italian lunch, crusty bread, good cheese, and a couple of cans will do just fine.

Provided by Martha Stewart

Categories     Lunch Recipes

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Number Of Ingredients 7

2 tablespoons Dijon mustard
1/2 cup oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil
1/2 loaf ciabatta bread (about 5 ounces), split horizontally and hollowed out
Romaine lettuce leaves
6 ounces fresh mozzarella, sliced
1/2 cup fresh flat-leaf parsley, leaves
Coarse salt and ground pepper

Steps:

  • In a small bowl, whisk together mustard and oil until thick; spread on bread. Layer bottom half of bread with some of the lettuce, then cheese, tomatoes, and parsley. Season with salt and pepper. Top with remaining lettuce and bread.
  • Wrap sandwich tightly in plastic; place on a baking sheet. Top with another sheet, and weight down with canned goods or a heavy skillet. Refrigerate at least 1 hour and up to overnight to meld flavors. Cut in half, and serve.

Nutrition Facts : Calories 534 g, FatContent 32 g, FiberContent 4 g, ProteinContent 23 g

PRESSED MOZZARELLA AND TOMATO SANDWICH RECIPE | MARTHA STEWART



Pressed Mozzarella and Tomato Sandwich Recipe | Martha Stewart image

No panini press needed: For the easiest Italian lunch, crusty bread, good cheese, and a couple of cans will do just fine.

Provided by Martha Stewart

Categories     Lunch Recipes

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Number Of Ingredients 7

2 tablespoons Dijon mustard
1/2 cup oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil
1/2 loaf ciabatta bread (about 5 ounces), split horizontally and hollowed out
Romaine lettuce leaves
6 ounces fresh mozzarella, sliced
1/2 cup fresh flat-leaf parsley, leaves
Coarse salt and ground pepper

Steps:

  • In a small bowl, whisk together mustard and oil until thick; spread on bread. Layer bottom half of bread with some of the lettuce, then cheese, tomatoes, and parsley. Season with salt and pepper. Top with remaining lettuce and bread.
  • Wrap sandwich tightly in plastic; place on a baking sheet. Top with another sheet, and weight down with canned goods or a heavy skillet. Refrigerate at least 1 hour and up to overnight to meld flavors. Cut in half, and serve.

Nutrition Facts : Calories 534 g, FatContent 32 g, FiberContent 4 g, ProteinContent 23 g

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