Open-Faced Tomato, Mozzarella and Basil Sandwich

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I served this as a cold sandwich, but then we threw some in the oven and others we just toasted the bread for some different textures. All varities were delicious.

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I just served this as a Saturday afternoon snack to my husband. His response, this is awesome, like an upscale tomato sandwich, which is a summer staple for southerners. We loved it with no changes. We will be eating these a lot. Quick, easy and delicious!

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Awesome, Great Healthy lunch, Would suggest toasting the bread like others did. Wonderful flavor

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This had all the makings of a really delicious sandwich, but I'm not a fan of pesto so we made some changes: First we prepared the Chimichurri sauce by Chef Visconte to replace the pesto called for in the recipe. We also changed:
Whole wheat Kiser rolls, cut them using more than half of the top and toast both sides under a broiler. Top the flat side of the bun with a large spoon full of the chimichurri, place the basil leaf on top.
We didn't have the fresh mozzarella, so we used grated - like pizza cheese. Make a small pile of the grated or use the slice of fresh on top of the basil, lightly press into place.
Place the bun back under the broiler so the cheese melts. Watch it carefully. Remove when cheese is melted, top with tomato slice and spoon some chimichurri on top. Garnish with a sliver of basil leaf or fresh parsley if desired. Serve while warm.
We served the sandwich with the Parmesan potato pancake recipe. It was the OMG kind of good!!

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Primetime???? WHY?????

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SOOO Good! Thanks to Ina's recipe, I don't have to go to Starbucks or Panera for a good tomato mozzarella sandwich : I did add a couple of things: drizzled EVOO and sprinkled basil on the tomatos.

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You can buy pesto, for $.25, a quarter cup at Papa Murphy's Pizza, or Safeway, or generally any grocery store will have it.

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Great, Quick Lunch! I did toast the bread quickly under the broiler, which helps a lot. Also added prosciutto for my "meat eating" husband. Ina's recipes are always easy & great!

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I enjoyed this because of the fresh ingredients - as other reviewers said though the ingredients made the difference for me. I don't think I would have enjoyed it as much if the tomatoes and basil weren't out of the garden and the mozzerella wasn't a good quality.
My kids said it was ok but that's about it. They're are wonderful eaters and love all different types of foods/flavors but maybe the pesto on the bread and the fresh basil leaves on top, plus salt and pepper (and I also drizzled a very good quality tuscan flavored-infused EVOO a little on top might have been a bit too many flavors for them.

I will make this again but next time I will take Susan's idea and toast the ciabatta first because it got soggy quickly from the pesto and juicy tomatoes.

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Quite simply, this is one of the most delicious things I've ever tasted. How can something so simple be so incredibly wonderful? One reviewer said she had eaten this every day since she tried it--I have too! It's addictive. This will be a summer staple in my home. Even my husband, the ultimate meat lover, raved about it. He suggested cutting the ciabatta into smaller pieces and serving this as an appetizer. I plan to do just that at our next get-together with friends. A couple of things I do to make this even more delicious: I toast my ciabatta so it's crispy. As a final touch, I drizzle the sandwiches with olive oil before serving