- 1 loaf Sourdough Bread (I used Publix, thick sliced by the deli)
- Jarred Pesto (I used Classico Traditional Basil Pesto but you can make your own)
- Fresh Arugula
- 1 lb fresh Mozzarella (I used BelGioioso Fresh Mozzarella, pre-sliced, from Publix)
- 1-2 vine-ripened Tomato(es)
- Roma Tomatoes
- Fresh Basil
- Balsamic Glaze (recipe and directions below)
- Cooking Spray (I used olive oil spray)
- Butter
- Salt (to taste)
- Pepper (to taste)
- 1 c Balsamic Vinegar (I use Colavita)
- 1 tsp Honey (I use wildflower)
By Jenifer Chrisman
This is my ultimate go-to recipe when I am either (a) in a pinch for time or (b) just don’t feel like expending a lot of energy. Not only is this recipe absurdly easy to make, it is a simple, yet delicious and filling sandwich.
Bon Appetit!
Estimated Prep Time: 5-25 minutes (a)
Cook Time: 5 minutes
Total Estimated Time: 10-30 minutes (a)
Estimated Servings: 1 per two slices of bread
Estimated Calories per Serving: 246
Helpful Kitchen Tools
Mandolin
Ingredients for the Sandwich
Directions for the Sandwich
1. Thick slice the mozzarella, if not already pre-sliced. Core and slice the tomato(es) on the mandolin to the desired thickness. Pluck the basil.
2. Spread the pesto (to taste) on one or both slices of the bread (I only do this on one slice).
3. In order, place the arugula, mozzarella, tomatoes and basil on top of the pesto one of the bread slices. Drizzle a little balsamic glaze, to taste, over the basil and tomatoes (I use a spoon to avoid over drizzling). Lay the other slice of bread over top.
4. Heat a George Foreman-type grill (this also can be done in a frying pan but the drizzle tends to leak through the bread more when it is flipped to brown the other side). Spray the grill when it is fully heated. Place the sandwich, drizzle side up, on the grill. Close the lid and grill until golden brown.
5. Serve with additional pesto, balsamic glaze and/or basil, as desired.
Ingredients for the Balsamic Glaze (b)
Directions for the Balsamic Glaze
1. Bring the vinegar and honey to a low simmer in a small, uncovered pot over medium heat until the liquid is reduced by about three quarters. Stir often so it doesn’t burn and do NOT boil. If necessary, turn the heat down to medium low. Set aside to cool, then place in a small sealed container.
Cook’s Notes:
When I first saw this recipe, I couldn’t wait to try it. I mentioned it to my husband but he seemed uninterested, as it is meatless. So, I waited until my husband was working an evening shift and would eat dinner out. I decided, at the last minute, to make my mother- and father-in-law one as well. All of us absolutely loved it. The next day, my husband, who had heard all about it from his mom, decided he wanted to try it, but asked if I would add ham to his. That first time I made it with deli ham. But I have since been keeping frozen, vacuum sealed thick cut slices from a ham I made him just for these occasions. Now he looks forward to eating this sandwich whenever I decide to make it.
As I have always found arugula to have a peppery taste, I decided to skip the pepper. Salt, in my house, is used sparingly, so I saw no reason to use it either. And while I love, love, love real butter, I felt it was an extra kick of richness the sandwich just didn’t need, so I switched to olive oil spray instead.
On a scale of one to 10, this is about as easy as it gets, short of opening a package of ramen and adding it to two cups of boiling water. But don’t let the simplicity of this sandwich fool you, it packs a serious flavor punch.
I will note that one time I tried it with a different type of bread because I couldn’t find any sour dough. Something was just.. lacking. It still tasted great, don’t get me wrong, but sour dough is definitely the way to go. Even my father-in-law agreed and he loves the white mountain bread I used.
And, on an equally great note to the simplicity of making this dish, the sandwich can be made to the specific tastes of each individual without any extra work. If one person really likes pesto, spread it on both slices of bread. If someone wants more basil, pop a few more basil leaves on top of the tomatoes. If you’re like my husband and want some ham or bacon so it isn’t meatless, go for it.
Seriously, I can’t love on this recipe enough.
Original Source:
Greyed Italic Ingredients and Directions were either omitted or altered.
Ingredient & Direction Notes:
a. The Balsamic Glaze will last a long time in the fridge so long as it is sealed properly. And as very little is needed, depending on taste, I only have to make it maybe once to every three or four times I make this recipe.
b. I love the smell of balsamic vinegar, but fair warning, the scent will take over your house for a few hours when you make the glaze.
