Happy Easter to all! Hope you had a wonderful weekend!
Looking for a summery menu a week ago, I decided to make my favourite two salads, Amish Macaroni and June Vance’s Four Bean. I wasn’t in the mood for hamburgers and went searching for something a little different as a quick accompaniment. I found it in this sandwich which mimics one of my other favourite salads, Cabrese, with mozzarella cheese, tomatoes, and fresh basil. Just before we sat down to eat I assembled the prepared ingredients and fired up our stove top grill…the result was awesome!
Grilled Margherita Sandwiches (Adapted from CookingClub.com)
Prep Time: 15 minutes Cook Time: about 10 minutes Level: easy Makes: 4 sandwiches
• 8 (1/2-inch) slices crusty Italian bread
• 2 large garlic cloves, quartered
• 4 to 8 thin slices whole-milk mozzarella cheese (about 3 oz.) (I was tempted to use goat)
• 2 large plum tomatoes, thinly sliced
• 2 or 3 fresh basil leaves per sandwich
• 1/2 teaspoon garlic-pepper seasoning
• 1 -2 tablespoons extra-virgin olive oil
• Roasted peppers (optional)
Rub both sides of each bread slice with garlic and a little extra virgin olive oil. Place 4 slices on work surface; top each with one-fourth of the cheese and half of the tomato, roasted peppers and basil. Sprinkle each with 1/8 teaspoon of the seasoning; top with remaining cheese and bread slices.
Brush tops of sandwiches with some of the oil; sprinkle with some of the seasoning. Heat 1 teaspoon of the oil in large skillet or on a stove-top grill over medium heat until hot.You could use a panini press I guess.
Place sandwiches, brushed-sides down, in skillet; cover and cook 4 to 5 minutes or until golden brown and cheese on bottom of sandwich begins to melt.
Reduce heat to medium-low. Brush tops of sandwiches with remaining oil; sprinkle with remaining seasoning. Turn; cover and cook 2 to 4 minutes or until golden brown and cheese is melted.