3Beef/Beef Steak Tomatoes,sliced (approx 12 slices total, 3 per sandwich)
1/2small bunchFresh Basil,roughly torn or finely diced
2-3tbspExtra Virgin Olive Oil,or as needed
4tspBalsamic Glaze,or as needed (see notes)
1clove ofGarlic,peeled but left whole
Salt & Black Pepper,as needed
Instructions
Pat your tomato slices with papers towels to remove some moisture. If your mozzarella was stored in brine then pat that dry too.
Brush 2 slices of bread with extra virgin olive oil then flip them over so they're oil-side-down (you'll prep the other 2 sandwiches in a sec). To those slices add mozzarella, followed by tomato slices. Season the tomatoes with a good pinch of salt and pepper, then add basil and a drizzle of balsamic glaze. Place a second slice on top and brush with oil.
Add to a pan over medium heat and fry until the bottom slices crisp up and turn deep golden. Flip them over then rub the top with garlic. Continue frying until the other slice is crisp and the mozzarella is starting to melt, then add to a chopping board garlic-side-down. Rub the other side with garlic.
Whilst these sandwiches are frying prep the other two sandwiches. I don't recommend prepping them all at the start (unless you can fit all 4 in the pan at once) because the oil will seep into the bread and the salt will draw out moisture from the tomatoes as they sit.
Quick Demo
Notes
a) Bread - You want something quite firm like a sourdough, just to contain the gooey filling. For the same reason, you want fairly thick slices. Sourdough is also great because it's got a rough texture, which is good to rub the garlic.b) Tomatoes - Beef Tomatoes (Beefsteak in US) work well because they've got a fairly firm centre, so the sandwich holds up nicely. In reality though you can use most kinds of tomatoes!c) Balsamic Glaze - If you don't have balsamic glaze, you can easily make it by gently simmering 1 cup/240ml balsamic vinegar combined with 1 tbsp brown sugar until it thickens to a glaze (around 15-20mins).d) Calories - based on using 2.5 tbsp oil in total.
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.