Tomato and Mozzarella Open Sandwich
A no-cook open sandwich with juicy sliced tomatoes, torn mozzarella and basil on bread. Fresh, savory and ready in minutes.
- Total
- 8 min
- Prep 8
- Serves
- 1
- Difficulty
- Easy
You'll practice: Seasoning in layers
- Savory
- Quick
- No cook
Instructions
-
Slice the tomatoes crosswise into 5 mm rounds. Tear the mozzarella into bite-sized pieces and pick the basil leaves.
~4 min
Slicing crosswise exposes more tomato surface and juice, while tearing mozzarella creates rough edges that absorb oil and juices.
Tear the mozzarella by hand rather than slicing it: the rough edges catch the olive oil and tomato juices better.
-
Lay the 2 slices of bread on a plate. Arrange the tomato rounds over the bread in a single overlapping layer.
~1 min
Overlapping the tomatoes traps their juices so the bread soaks them up instead of turning soggy unevenly.
-
Scatter the torn mozzarella and basil leaves over the tomatoes. Drizzle with 1 tbsp olive oil.
~2 min
Adding oil before salt lets the fat coat the ingredients, so seasoning clings evenly rather than dissolving in juice.
Seasoning in layers Dress with oil first, then season, so salt and pepper stick to the fat-coated surface. Taste before serving; under-seasoned tomatoes taste flat.
-
Season with 1 pinch salt and 1 pinch black pepper. Serve right away while the bread is still soft.
~1 min
Seasoning in layers Dress with oil first, then season, so salt and pepper stick to the fat-coated surface. Taste before serving; under-seasoned tomatoes taste flat.