Grilled Heirloom Tomato & Mozzarella
Melt
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Grilled Heirloom Tomato &
Mozzarella Melt
INGREDIENTS
One large Heirloom Tomato, sliced thick
One ball of Fresh Mozzarella, sliced
One handful of fresh Basil leaves
One 4 0z. package Prosciutto (optional)
One loaf Rustic White Bread (sliced
extra thick)
Good quality Extra Virgin Olive Oil &
Balsamic Vinegar for drizzling
Freshly ground Salt & Pepper
PREPARATION & METHOD
If using a panini maker,
pre-heat and adjust for thick
sandwiches. If using a griddle or a
heavy frying pan, heat 1 T olive oil or
butter until bubbling.
Assemble slices of tomato, mozzarella
and prosciutto into thick slices of
bread. Drizzle with E.V.O.O. and
balsamic vinegar and generous amounts of
salt and pepper.
Grill sandwiches until mozzarella is
just beginning to melt, turning once if
cooking on a griddle. Overcooking will
cause the tomatoes to release too much
liquid.
Open sandwiches and layer a few basil
leaves in each. Serve immediately.
Yields:
5 to 6 sandwiches
Recipe and Photo
Courtesy of:
Kim Byer
The Paper Apron – a Food Blog
The Paper Apron is a food blog
written by South Carolinian Kim
Byer, a hobby chef who fell in
love with the art of cooking as
a child. As “Chef-in-Editor” of
The Paper Apron, she brings her
favorite seasonal and, often,
Southern fare to life, complete
with colorful, mouth-watering
pictures and punctuated with
tips on the culinary arts,
travel and entertaining.
Visit:
www.PaperApron.com
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