Grilled Tomato, Mozzarella, and Basil Sandwich

Bonus Recipe

Preparation info

  • Makes


    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

The now-ubiquitous insalata caprese—tomatoes, mozzarella, and basil, from Capri—can be made as an open-face grilled sandwich. When summer tomatoes are at their peak, this is one of the best things imaginable—sometimes I call it dinner.


  • 2 tomatoes, cored, sliced, and prepared as for The Best Ripe Tomato Salad (recipe above)
  • 1 length (6 inches) Italian or French bread, whole wheat or white, split horizontally in half
  • 3 or 4 ounces mozzarella cheese, preferably fresh
  • A few small fresh basil leaves
  • freshly ground black pepper, to taste
  • Olive oil, to taste


    1. Prepare the tomatoes as for the salad.
    2. In a broiler or toaster oven, toast the cut surfaces of the bread until only very lightly toasted. Place the bread on a baking sheet (if using the broiler) or on a sheet of foil (if using a toaster oven). Overlap slices of tomato and mozzarella on each piece of bread; tuck 2 or 3 basil leaves into the slices on each sandwich.
    3. Broil or toast until the cheese melts and begins to bubble slightly, no longer. Sprinkle with a few grinds of pepper and drizzle with a little olive oil. Serve hot, with a knife and fork.