Total Time: 20 minutes | Prep: 5 minutes | Cook: 15 minutes
When the dinner clock is ticking but you still want something that feels just a little special, this elevated sandwich brings fresh summer flavors to a classic comfort food that even the pickiest eaters will devour.
Ingredients
- 8 slices sourdough bread (or any bread you have on hand)
- 4 tablespoons butter, softened
- 8 ounces fresh mozzarella, sliced
- 2 medium tomatoes, sliced thin
- 1/4 cup fresh basil leaves
- 2 tablespoons balsamic glaze
- Salt and pepper to taste
Instructions
- Lay out your bread slices and butter one side of each piece. Flip them over so the butter side is down on your work surface.
- Layer mozzarella slices on four pieces of bread (on the non-buttered side).
- Add tomato slices on top of the cheese, trying not to overlap them too much. Pat the tomatoes with a paper towel first to remove excess moisture and prevent a soggy sandwich.
- Sprinkle with a tiny pinch of salt and pepper.
- Tear basil leaves and scatter them over the tomatoes.
- Drizzle about 1/2 tablespoon of balsamic glaze over each sandwich.
- Top with the remaining bread slices, butter side facing out.
- Heat a large skillet over medium heat. When hot, place sandwiches in the pan. Don’t overcrowd – cook in batches if needed.
- Cook for about 3-4 minutes per side until golden brown and the cheese is melty.
- Let cool for 1 minute before cutting in half and serving.
Simple Swaps
No fresh mozzarella? Regular sliced mozzarella or even cheddar works fine.
- No fresh basil? Use 1 teaspoon dried basil mixed into 1 tablespoon olive oil and brush on bread.
- No balsamic glaze? Skip it or use 1 teaspoon honey for a touch of sweetness.
- Need protein? Add a few slices of deli ham or turkey.
- Gluten concerns? Your favorite gluten-free bread makes an easy substitute.
Serving Tips
Cut into fun shapes with cookie cutters for younger kids.
- Serve with carrot sticks or apple slices for a complete meal.
- Make ahead tip: Assemble sandwiches in the morning (without the basil) and keep refrigerated until ready to cook.
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