Fresh Mozzarella Sandwiches Recipes

BASIL, TOMATO AND MOZZARELLA SANDWICH

Basil, Tomato and Mozzarella Sandwich image

This is a quick and refreshing no cook vegetarian meal. Basil, mozzarella and tomato on Italian bread. Great for those hot summer evenings when you don't feel like cooking.

Provided by Melissa Rapoza Fragoza

Categories Main Dish Recipes Sandwich Recipes Cheese

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

1 (1 pound) loaf Italian bread
6 fresh basil leaves, chopped
2 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced
⅛ teaspoon red pepper flakes
½ cup balsamic vinegar

Steps:

Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 64.7 g, Cholesterol 22.3 mg, Fat 10.3 g, Fiber 4 g, Protein 16 g, SaturatedFat 5 g, Sodium 714.4 mg, Sugar 7.6 g

GRILLED MOZZARELLA SANDWICHES

Grilled Mozzarella Sandwiches image

Turn grilled cheese into an adult dish with creamy buffalo mozzarella and flecks of fresh thyme.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 9

Ingredients

1 pound fresh buffalo mozzarella, cut into 4 equal pieces about 3-inches by 4-inches
8 1/2-inch thick firm white sandwich bread
2 large eggs
1/2 cup heavy cream
1 teaspoon fresh thyme, leaves
1 teaspoon coarse salt
A grating of nutmeg
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter

Steps:

Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares.
In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended.
In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately.

CAPRESE SANDWICH WITH TOMATO, MOZZARELLA, AND FRESH BASIL

Caprese Sandwich With Tomato, Mozzarella, and Fresh Basil image

The caprese sandwich is a classic vegetarian Italian sandwich made with fresh mozzarella, tomato, basil, olive oil, and balsamic vinegar.

Provided by MacKenzie Smith

Categories Lunch Sandwiches Sandwich

Time 5m

Number Of Ingredients 8

Ingredients

1 Italian sub roll
1/2 tablespoon Italian extra-virgin olive oil
1/2 tablespoon balsamic glaze
5 fresh basil leaves
2 fresh Campari tomatoes, thickly sliced
Salt, to taste
Freshly ground pepper, to taste
3 thick slices fresh mozzarella (buffalo, if possible)

Steps:

Eat now or wrap tightly to enjoy later.

Nutrition Facts : Calories 680 kcal, Carbohydrate 71 g, Cholesterol 67 mg, Fiber 7 g, Protein 31 g, SaturatedFat 13 g, Sodium 1729 mg, Sugar 13 g, Fat 31 g, ServingSize 1 sandwich (1 serving), UnsaturatedFat 0 g

FRESH MOZZARELLA BASIL SANDWICHES

Fresh Mozzarella Basil Sandwiches image

We love this fast, fresh sandwich, especially when it's too warm to turn on the oven to make dinner. I like to pair it with a fruity white wine and pasta salad or fancy potato chips. We often add avocado to the sandwiches and in the summer, use fresh Walla Walla onions. -Stacey Johnson, Tacoma, Washington

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

8 slices sourdough bread, toasted
1/4 cup wasabi mayonnaise
1/2 pound fresh mozzarella cheese, sliced
2 medium tomatoes, sliced
4 thin slices sweet onion
8 fresh basil leaves

Steps:

Spread toast with mayonnaise. On 4 slices, layer cheese, tomatoes, onion and basil; top with remaining toast.

Nutrition Facts : Calories 466 calories, Fat 24g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 576mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

SALAMI, MOZZARELLA AND ROASTED RED PEPPER SANDWICH

Salami, Mozzarella and Roasted Red Pepper Sandwich image

Salami, mozzarella, basil + roasted red pepper are necessities for this yummy Italian sandwich that you'll want to make on repeat.

Provided by MacKenzie Smith

Categories Lunch Sandwich

Time 6m

Number Of Ingredients 7

Ingredients

1 5-inch Italian sub roll
1 tbsp. really good olive oil
4 thick slices of fresh mozzarella
1/2 cup roasted red peppers
1/4 lb. genoa salami
1 handful of fresh basil
Salt and pepper (to taste)

Steps:

Use a serrated knife to cut the Italian sub roll in half. Place sub roll on butcher or wax paper and drizzle both sides with a really nice olive oil.
Add mozzarella to one-half and sprinkle with salt. Next, add roasted red peppers, genoa salami, and a handful of fresh washed basil.
Close the sandwich and tightly wrap the butcher or wax paper around it. Roll and cut down the middle. Serve immediately or wrap it up for later. The sandwich is good for 24 hours if refrigerated properly.

Nutrition Facts : Calories 1216 kcal, Carbohydrate 63 g, Cholesterol 163 mg, Fiber 5 g, Protein 56 g, SaturatedFat 30 g, Sodium 3616 mg, Sugar 6 g, Fat 83 g, ServingSize 1 sandwich (1 serving), UnsaturatedFat 0 g

FRESH MOZZARELLA SANDWICHES

Fresh Mozzarella Sandwiches image

As girls, my sisters and I always helped our mother make these hearty melted cheese sandwiches. Served with a robust tomato sauce for dipping, they made a quick, nutritious lunch or dinner. Nowadays, I prepare them for my husband and our two teen sons here on Long Island.

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1/4 cup chopped onion
2 tablespoons olive oil
1 garlic clove, minced
1 can (28 ounces) crushed tomatoes in puree
1 teaspoon grape jelly
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
SANDWICHES:
1 pound fresh mozzarella cheese, cut into 1/2-inch slices
8 slices sourdough bread (3/4 inch thick)
2 eggs, lightly beaten
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter

Steps:

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, jelly, oregano, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring several times., Meanwhile, for sandwiches, arrange cheese on four slices of bread to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, combine the eggs, milk, salt and pepper. Dip sandwiches in egg mixture. , Melt 1 tablespoon butter in a large skillet over medium heat. Add two sandwiches; toast over medium heat for 4-5 minutes on each side or until golden brown and the cheese is melted. Repeat with remaining sandwiches and butter. Serve with tomato sauce for dipping.

Nutrition Facts : Calories 726 calories, Fat 43g fat (23g saturated fat), Cholesterol 217mg cholesterol, Sodium 1615mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 4g fiber), Protein 32g protein.

30 WAYS TO USE FRESH MOZZARELLA

30 Ways to Use Fresh Mozzarella image

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 30

Ingredients

Barilla Lasagna Recipe
Cheesy Garlic Bread
Baked Tomatoes with Mozzarella u0026amp; Parmesan (Cheesy Oven Roasted Tomatoes)
Tomato Mozzarella Salad with Balsamic Reduction
Pasta with Tomatoes and Mozzarella
Cherry Tomato Mozzarella Saute
30 Minute Mozzarella Chicken
Low-Carb Spinach and Mozzarella Egg Bake
Pizza Quesadilla
Zucchini Pizza Casserole
Caprese Chicken Cheese Wrap
Olive Oil Marinated Mozzarella Balls
Homemade Mozzarella Sticks
Pepperoni Pizza Mozzarella Chips
Grilled Mozzarella Sandwich
Sheet-Pan Chicken with Tomatoes and Mozzarella
Classic Stuffed Shells Recipe
White Pizza (Pizza Bianca)
Tomato Mozzarella Pasta Salad with Balsamic Vinaigrette
Hot Spinach Dip
Zucchini Lasagna
French Bread Pizza
Tomato and Mozzarella Toasts
Jersey Diner-Style Disco Fries
Spaghetti Pie
Tomato Mozzarella Salad with Basil and Quinoa
Tomato and Mozzarella Tart
Fried Mozzarella Bites
Easy Pizza Dip
Pesto Mozzarella Chicken Sliders

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a mozzarella dish in 30 minutes or less!

Nutrition Facts :

ARTICHOKE, FRESH MOZZARELLA, AND SALAMI SANDWICHES

Artichoke, Fresh Mozzarella, and Salami Sandwiches image

Categories Sandwich Cheese Olive Tomato Vegetable No-Cook Picnic Super Bowl Lunch Mozzarella Meat Artichoke Summer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 4

Number Of Ingredients 9

Ingredients

2 6-ounce jars marinated artichoke hearts, drained, chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
4 5-inch-diameter or 6-inch-long Italian rolls, split in half lengthwise
12 ounces fresh water-packed mozzarella, drained, sliced
6 ounces salami, thinly sliced
8 tablespoons green olivada

Steps:

Mix first 5 ingredients in medium bowl to blend. Season to taste with salt and pepper. Divide artichoke mixture among bottom halves of rolls. Top with cheese, then salami. Spread top half of each roll with 2 tablespoons olivada. Place atop salami. Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day.

FRESH MOZZARELLA AND TOMATO SANDWICHES

Fresh Mozzarella and Tomato Sandwiches image

If you've got some fresh mozzarella and a beautiful ripe tomato, you've just got to make these sandwiches! Get out the ciabatta rolls and let's do this.

Provided by My Food and Family

Categories Meal Recipes

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 ciabatta sandwich rolls
1/4 lb. fresh mozzarella cheese, cut into 4 slices
1 jar (12 oz.) roasted yellow peppers, drained
1 large tomato, cut into 4 slices
1 cup baby arugula, divided
1/2 cup KRAFT Balsamic Vinaigrette Dressing

Steps:

Cover bottom half of each roll with 1 cheese slice.
Top with peppers, tomatoes and arugula. Drizzle with dressing.
Cover with tops of rolls.

Nutrition Facts : Calories 460, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g

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2003-08-01 Refrigerate sandwiches at least 4 hours and up to 1 day. Step 2 Fresh mozzarella and olivada (also know as olive paste and olive cream) are availabnle at …
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