Categories: Sandwiches/Wraps
Ingredients
- 8 (1/2-inch thick) slices sourdough bread (from a 9-inch round boule)
- 1/4 cup basil pesto
- 8 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices
- 2 large tomatoes, cut into 1/4-inch-thick slices
- 2 tablespoons olive oil
Directions
- Heat a large skillet or flat-top griddle over medium heat. Meanwhile, arrange a rack in the middle of the oven and heat to 250°F.
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Spread the pesto on one side of each slice of bread. Evenly distribute the mozzarella over 4 of the pesto bread slices, then top with the tomatoes. Top the stacks with the remaining 4 bread slices, pesto-side down.
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Brush the olive oil evenly on the outsides of the sandwiches. Place the sandwiches (2 if you’re using a large skillet and all 4 if you’re using a flat-top griddle large enough to fit all of them) cheese-side down in the pan. Cook until the bottom is toasted and golden-brown, about 2 minutes.
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Use a flat spatula to gently press down on each sandwich. Flip and cook until the second side is toasted and golden-brown, about 2 minutes more.
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Place the sandwiches on a baking sheet and transfer to the oven. (Repeat with cooking the remaining 2 sandwiches if you weren’t able to fit them all in the pan during the first round.) Once all the sandwiches are in the oven, bake until the cheese is melted in all 4 sandwiches, about 5 to 7 minutes.