Made one last night on multi grain bread. Image: http://im1.shutterfly.com/media/47a2db10b3127ccef06a98853e2a00000030O10AaNWTli0ZM2gPbz4Y/cC/f%3D0/ps%3D50/r%3D1/rx%3D550/ry%3D400/
I lightly brushed olive oil on both sides of each slice of bread. I put fresh mozz on the bottom slice, drizzled some balsamic glaze on top, then some large basil leaves, then the tomatoes, peppered the tomatoes, put a little more glazed balsamic, then more slices of the mozz, then the bread. Olive oil works great for grilled cheese sandwiches if you're trying to avoid butter. I love butter smeared grilled cheese sandwiches, but olive oil is the way to go for this one.
Two thing I would do differently are:
1) let the tomato slices sit on paper towels for a bit before using them. They were a little too juicy.
2) Layer the basil leaves on both sides of the tomatoes. It needed a little more since I was eating it with bread and not as a salad even though I had a generous amount.
Darn good summer sandwich and nice use of the fresh tomatoes with which we will be blessed in the coming months. I used Liuzza's Creoles.
This post was edited on 5/31 at 10:06 am