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By Craig Claiborne
Spread one side of each bread slice with softened butter. Cover each with slices of mozzarella cheese.
Wash the tomatoes and cut into six slices one-half inch thick. Place one slice on each of the sandwiches.
Combine the orégano, pepper and melted butter and brush over tomato slices. Sprinkle with salt to taste and the Parmesan cheese. Top each sandwich with three anchovy fillets.
Place the sandwiches under the broiler until cheese is melted and bubbly. Serve hot, garnished with parsley.
© 1966 Craig Claiborne estate. All rights reserved.