Tomato and Mozzarella Toastie

Think of today's Tomato and Mozzarella Toastie as an Italian Grilled Cheese. It's bursting with flavor and texture and is the perfect go-to when you are craving something easy on a weeknight or satisfying while on the go.

What I love about today's 5-ingredient recipe is that you can make it any time of year. It's the perfect warm-weather option that showcases the season's freshest harvest. Conversely, it's comforting on a brisk Autumn day alongside your favorite bowl of soup.

However you choose to enjoy it, this toastie comes together in minutes but still feels like an upscale version of the classic grilled cheese. Below I'm sharing some ingredient and prep notes, pairings, and of course, the recipe itself.

Ingredient Checklist - Everything You'll Need

1. Sourdough Bread - Let's talk bread. Not to solidify my reputation as a certified food snob, but we're going to opt for a bakery-style bread for today's recipe. No processed, pre-sliced loaves here. The reason for this is 1) texture; 2) flavor. You want a hearty base that will crisp up and absorb the fresh tomatoes without risking getting soggy when you grill it. Furthermore, the thicker slices, promise a more satisfying result. Flavorwise, nothing compares to sourdough in my biased opinion. However, ciabatta, boule, focaccia, Pan de barra, or pretty much any artisan loaf you can find is a suitable option.
2. Garlic Butter - If you don't love garlic then this recipe isn't for you. No, but seriously, the garlic butter makes today's recipe. If you love garlic bread then you'll appreciate this step. Roast a bulb of garlic beforehand until the garlic is soft and spreadable. I wrap it in aluminum foil and bake at 400 degrees F. for about 15-20 minutes. The cloves easily release from the skin and then I marinate them in good olive oil and use when needed. As a plus, you'll have infused oil for cooking or dipping later.
3. Fresh Tomatoes - For today's toastie, you want a sturdy tomato. There are plenty in season right now through to the early days of Fall so take advantage of those beautiful heirloom tomatoes if you can. Beefsteak, vine-ripe, brandywine, and even gardener's delight will do. Before I make my toastie, after I've sliced the tomatoes (about 1/4-inch thickness), I drizzle with a little olive oil (use the garlic-infused oil I mentioned above), freshly cracked black pepper, and coarse sea salt. This helps to bring out the flavor of the tomatoes.
4. Mozzarella - If you're using Mozzarella I do suggest fresh mozzarella. It's softer and saltier too which just adds more flavor in my opinion. If you don't have mozzarella on hand and just want to use up what you have in stock, then by all means, get creative and use whatever cheese you fancy. I like a sharp cheddar, Gruyère, or even a mild munster.
5. Parmesan - As a finishing touch, I grated some parmesan over my toastie. You can do this before you place the sandwich in the panini-maker for a cheese crust or right after you've grilled it for a lightly meltier result. Either way, it's a perfect finisher.

Chef's Notes: Recipes like today's are easily versatile. Here are some other suggested ingredients to kick it up a notch: jammy onions- if you have some extra time on your hands, try caramelizing a sweet onion. I love adding this to burgers as well. Or try making a pizza toastie by adding some fresh basil leaves! It will resemble the profile of a Margherita. Such a lovely end-of-summer sandwich!

Perfect Pairings

From summer to winter we have a few suggestions that pair nicely with today's Tomato and Mozzarella Toastie:

• Green Paradise Iced Tea Slushy (Non-Alcoholic)
• Botanical Gin Lemonade (Alcoholic)
• Curacao Mocktail (Non-Alcoholic)
• Summer Whiskey Smash (Alcoholic)

For cozier vibes serve alongside these dishes:

• Pumpkin Bisque
• Sweet Potato & Carrot Soup
• Cream of Potato Soup
• Tomato and Pea Soup

Tomato and Mozzarella Toastie

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• Author: Living the Gourmet
• Total Time: 35 minutes
• Yield: 1 toastie 1x

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Ingredients

Units USM Scale 1x2x3x

• 2-3 cloves roasted garlic
• 2 slices Sourdough bread
• 1 beefsteak tomato
• 4 slices fresh Mozzarella
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive Oil

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Instructions

For the roasted garlic:

1. Preheat oven to 400 degrees F.
2. Wrap a bulb of garlic in aluminum foil and roast for about 15-20 minutes, until the bulb if soft when you squeeze it.  Remove and unwrap, leaving to cool for about 5 minutes.
3. Carefully, remove the cloves from the skin; they should peel away easily once roasted.
4. Transfer the cloves to a dish or jar and add enough olive oil until the cloves are submerged. Set aside.

For the toastie:

1. Slice the tomato into 1/4-inch thick slices.  Drizzle with olive oil and season lightly with salt and pepper.  Set aside.
2. Toast the sourdough slices with a drizzle of olive oil just until slightly golden.
3. Spread the roasted garlic on the slices, then layer with the sliced tomato and fresh mozzarella.
4. Transfer to the panini maker with an extra drizzle of olive oil and press.  Grill the toastie until the cheese it melted and the bread is nice and golden.
5. Grate some Parmesan on top and enjoy!

• Prep Time: 5 minutes
• Cook Time: 30 minutes

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