Best Grilled Tomato And Mozzarella Sandwiches Recipes

Grilled Chicken Sandwiches With Mozzarella, Tomato and Basil image

Provided by Dine Dish

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 lemon, zest of, finely grated
1 1/2 tablespoons fresh lemon juice
1 tablespoon thyme leaves
2 garlic cloves, minced
kosher salt & freshly ground black pepper
2 tomatoes, thinly sliced
12 chicken breasts, cutlets (half inch thick totaling 2 1/2 pounds)
6 ciabatta rolls, split
6 slices fresh mozzarella cheese (1/3 inch thick)
6 large basil leaves

Steps:

In a large bowl, whisk 1/4 cup of the olive oil with the lemon zest, lemon juice, thyme, garlic and a generous pinch each of salt and pepper. Spoon 1» tablespoons of the mixture into a medium bowl, add the tomatoes and turn to coat. Add the chicken to the large bowl and turn to coat. Let the tomatoes and chicken stand at room temperature for 30 minutes.
Light a grill. Brush the rolls with the remaining 2 tablespoons of olive oil and grill over high heat until golden. Add the chicken to the grill, season with salt and pepper and grill over high heat, turning once, until cooked through and lightly charred, about 6 minutes. Place the chicken on the rolls and top with the mozzarella, tomato and basil. Spoon any tomato juices on the top half of the bun, close the sandwiches and serve.

Grilled Tomato-and-Mozzarella Sandwiches image

Provided by Martha Stewart

Yield Makes 16

Number Of Ingredients 5

1 loaf thinly sliced white sandwich bread (32 pieces), preferably Pullman
2 pounds salted fresh mozzarella cheese, sliced 1/4 inch thick
4 medium tomatoes, sliced 1/4 inch thick
Coarse salt and freshly ground pepper
2 ounces (4 tablespoons) unsalted butter, softened

Steps:

Using a 2- or 2 1/2-inch round cookie cutter (depending on size of tomatoes), cut out bread and mozzarella.
Season tomatoes with salt and pepper. Sandwich 1 tomato slice and 1 mozzarella slice between 2 slices of bread. Repeat with remaining tomatoes, mozzarella, and bread to make 16 sandwiches.
Preheat a grill to medium, or heat a grill pan over medium heat. Brush outsides of bread with butter. Grill sandwiches until golden brown and mozzarella is soft but not completely melted, about 5 minutes per side.

Grilled Heirloom Tomato and Mozzarella Sandwiches with Green Heirloom Tomato Gazpacho image

Yield Makes 4 servings

Number Of Ingredients 15

Gazpacho:
1 pound ripe green heirloom tomatoes, cored, cut into large chunks
1 6-inch piece unpeeled English hothouse cucumber, diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup salted roasted Marcona almonds
2 tablespoons extra-virgin olive oil
2 large garlic cloves, peeled
1 tablespoon Champagne vinegar or other white wine vinegar
1 teaspoon (or more) coarse kosher salt
Sandwiches:
8 1/3-inch-thick slices brioche or challah, trimmed to 5x3 inches
1 8-ounce package smoked mozzarella cheese, cut into 1-inch-wide by 1/8-inch-thick slices
2 large heirloom tomatoes (preferably Brandywine), cut into 1/4-inch slices
1/4 cup (1/2 stick) butter

Steps:

For gazpacho:
Combine first 8 ingredients and 1 teaspoon coarse salt in processor. Blend to almost smooth puree (some texture should remain). Season with pepper and more salt, if desired. Transfer to medium bowl. Cover; chill at least 3 hours and up to 1 day.
For sandwiches:
Cut each bread slice into rectangle (about 4 1/2 x 2 1/2 inches). Arrange 4 bread rectangles on work surface. Top bread with half of cheese slices (trimming to fit) and 2 tomato slices. Sprinkle tomatoes with salt and pepper. Top with remaining cheese, then remaining bread; press to compact.
Melt butter in large skillet over medium heat. Add sandwiches. Cover and cook until bread is golden, turning once, about 3 minutes per side. Transfer sandwiches to paper towels. Cut each sandwich in half.
Divide gazpacho among 4 bowls; place on plates. Arrange sandwiches alongside.