mozzarella sandwich

Adorable bite-sized tea sandwiches perfect for afternoon tea or for party appetizers.

Mozzarella, Tomato, and Basil Tea Sandwiches

white bread

mozzarella cheese

Campari tomatoes

basil leaves

Find a round cookie cutter that will cut out 2 circles from a slice.Take the same cookie cutter and see which Campari tomatoes are similar in size. The ones that are too small, I won&#039;t use for the sandwiches. This cookie cutter will be the one we use to cut the mozzarella and the bread.

Use a mandoline slicer to cut tomatoes evenly.Cut tomatoes 1/4&quot; thick. Drain sliced tomatoes on paper towels.Juicy tomatoes will instantly make your tea sandwiches soggy so I like to lay them out on a paper towel. Let it drain with another paper towel on top while prepping the rest of the ingredients.

Cut out mozzarella circles using cookie cutter.The pre-sliced fresh mozzarella cheese saves a ton of time. Just peel each slice apart and use the cookie cutter to cut each circle. If the mozzarella is too watery, blot them a bit with a paper towel. Clean and dry the cookie cutter.If you can&#039;t find the pre-sliced mozzarella, you can get a block of mozzarella cheese, slice it, then cut out the circles. Aim for 1/4&quot; thickness.

Cut bread into circles.Use the cookie cutter to cut out circles out of the white bread. Try not to cut the crust.

Assemble the tea sandwiches from the bottom up.Bread, mozzarella cheese, bread, tomato slice, bread, and skewer on basil leaf with a cocktail fork.Start with a bread circle, then top with mozzarella cheese. They should stack perfectly on top of each other. Top with another bread circle. Take the drained tomato and place it on the bread. Layer one more piece of bread. Finally, the basil leaf is placed on top and the cocktail fork goes right through the center, holding the whole tea sandwich together.

Pita Grilled Cheese stuffed with Mediterranean favorites including melty mozzarella, feta, spinach, sundried tomatoes, and a little basil pesto. Add your favorite salad for a complete meal!

Mozzarella and Feta Pita Grilled Cheese

Extra virgin olive oil

baby spinach

pita pockets (from 2 pita loaves cut in half)

feta cheese (more as needed)

basil pesto

cheese

tomatoes

Sautee the Spinach. In a grill pan, heat 1 tablespoon extra-virgin olive oil over medium-high heat until shimmering. Add the spinach and cook for a couple of minutes, tossing, until wilted. Transfer the spinach to a plate for now and turn the heat off.

Assemble the sandwiches. Open up the pita pockets (it helps to warm the pita so they don’t break when you open them). Spread the feta on the bottom followed by basil pesto. Spoon a bit of the wilted spinach on top. Add the mozzarella and sundried tomatoes.

Grill the pitas. Heat the grill pan again over medium-high. Brush the pitas with extra virgin olive oil on both sides. Arrange the pita sandwiches in the heated pan, making sure they are all touching the hot pan. Cook for 1 to 2 minutes or so on one side, applying pressure on the top part of the sandwich with the back of a spatula, turn over and cook for another couple minutes, applying pressure again with your spatula, until the cheese is melted and the bread gains some beautiful char marks. Manage the heat to make sure the bread is well-crisped but not burned and the mozzarella is melted (you may need to cover the pan very briefly).

Serve immediately!

https://content.jwplatform.com/videos/Jz4A3ygA.mp4

Mozzarella and Feta Grilled Cheese Sandwich in Pita

This Grilled Mozzarella Sandwich is made with fresh tomatoes and walnut pesto grilled with sourdough bread. It's easy to assemble and bursting with flavor!

Grilled Mozzarella Sandwich

sourdough bread

mozzarella cheese (sliced)

tomato (sliced)

oz roasted red peppers (jarred)

garlic (peeled)

walnuts

Parmesan

Salt and pepper

olive oil

To make the pesto, place the basil, garlic, walnuts and Parmesan cheese in the food processor; season with salt and pepper, to taste, and blend. While the food processor is on, pour the olive oil slowly into the mixture in order to allow the olive oil to emulsify.

Spread the pesto equally on the 4 slices of bread and place two slices of bread on the panini maker or in a toaster oven for 2 minutes.

Then place the mozzarella cheese, tomatoes and roasted red peppers on top of two bread slices and allow the cheese to melt and the veggies to soften, keeping the panini maker open.

Once the cheese starts to melt, add the second slices on top to close the sandwiches, then close the panini maker for 2-3 minutes. Remove, slice in half and serve immediately

https://content.jwplatform.com/videos/FlYLzxf0.mp4

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