Toasted Mozzarella and Tomato Sandwich

SERVES: 2

PREPARATION TIME: 10 minutes

COOKING TIME: 10 minutes

Ingredient

2 tomatoes, sliced
4 tbsp Filippo Berio Extra Virgin Olive Oil
1 tsp Filippo Berio Balsamic Vinegar
A few shredded basil leaves
Salt and freshly ground black pepper
4 thick slices of bread
1 clove garlic, halved
150 g mozzarella cheese, sliced

Method

Place the tomatoes on a plate and sprinkle over 2 tbsp of the oil, vinegar and basil. Season well and set aside.
Rub the garlic all over the slices of bread and then drizzle half the remaining oil over one side of the bread slices. Cook on a pre-heated griddle pan for 2 minutes or until toasted.
Place toasted side up on a board and top two slices with the tomatoes and sliced mozzarella cheese. Place the remaining bread, toasted side down, on the filling. Drizzle half the oil over and cook on the griddle for 2 minutes until toasted.
Drizzle the remaining oil on the untoasted side, turn over and cook for a further 2 minutes until the bread is golden brown and the cheese beginning to melt. Serve immediately.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.