Description
Adapted from Sunset magazine, September 2014
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil, divided
- 2 cloves garlic, minced
- 4 ciabatta rolls, sliced in half
- 3 ripe medium tomatoes, sliced into 16 slices
- 16 thin slices fresh mozzarella cheese
- 16 medium basil leaves
- 2 tablespoons balsamic vinegar
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 450 degrees F.
- In a small bowl, combine 1-tablespoon oil and the minced garlic. Brush onto the flat side of each bread slice.
- Preheat indoor grill, and lay bread-oiled side down on grill and cook until slightly toasted, about 3 to 4 minutes.
- Remove bread from grill and place on baking sheet, grilled side up. Lay 2 each of the tomatoes slices, then mozzarella on each of the bread slices, overlapping if necessary. Bake in oven until cheese start to melt, about 4 minutes.
- Transfer sandwiches to a platter. Put 2 basil leaves over each sandwich and drizzle with the remaining 1-tablespoon oil and the vinegar. Sprinkle with salt and pepper.
Notes
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Nutrition
- Serving Size: 8
- Calories: 233
- Fat: 13.6 g
- Saturated Fat: 6.2 g
