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Open Faced Tomato and Mozzarella Sandwich with Basil Aioli

Open Faced Tomato and Mozzarella Sandwich with Basil Aioli

This is one of my all-time favorite sandwiches! Years ago, when visiting my husband’s hometown, we stumbled upon a great little restaurant called Bistro 45. They have wonderful food but I always order their tomato, mozzarella, and basil panini – it’s wonderful. This open-faced tomato and mozzarella sandwich with basil aioli is my version of their sandwich. What’s not to love about a crisp baguette slathered with some garlic basil aioli then topped with some gooey mozzarella cheese and some thinly sliced tomatoes then topped with fresh basil right before serving. YUM! I made this open-faced sandwich for my lunch today and the second half made a great snack for my kids after school.

Open Faced Tomato and Mozzarella Sandwich with Basil Aioli

How to Make an Open-Faced Tomato and Mozzarella Sandwich with Basil Aioli

Preheat the oven to broil on high. Place the rack in the upper-middle portion of the oven.

Make the basil aioli by combining the mayonnaise, minced basil, and minced garlic together; mix until well combined.

Slice the baguette in half lengthwise. Slather each half with some basil aioli, to taste. Sprinkle the top of each baguette half with some shredded mozzarella cheese.

Open Faced Tomato and Mozzarella Sandwich with Basil Aioli

Place the baguette halves on a baking sheet then place under the broiler for 2-3 minutes, watching carefully, until cheese is melting and starting to turn golden brown. Add the tomato slices and return to the broiler for another 1-2 minutes, watching carefully so it doesn’t burn. Remove from the oven then season with sea salt, freshly cracked pepper, to taste then sprinkle the tops with fresh basil. Slice and serve immediately. Enjoy.

Open Faced Tomato and Mozzarella Sandwich with Basil Aioli

 

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Author: Pam - For the Love of Cooking

Ingredients

Basil Aioli:

  • 1/4 cup mayonnaise
  • 3 tbsp fresh basil, chopped
  • 1 clove of garlic, minced

Sandwich:

  • 1 (6 oz) baguette, sliced in half lengthwise
  • Mozzarella cheese, shredded, to taste
  • 2 tomatoes, sliced thinly
  • Sea salt and freshly cracked pepper, to taste
  • Fresh basil, chopped

Instructions

  • Preheat the oven to broil on high. Place the rack in the upper-middle portion of the oven. 
  • Make the basil aioli by combining the mayonnaise, minced basil, and minced garlic together; mix until well combined.
  • Slice the baguette in half lengthwise. Slather each half with some basil aioli, to taste. Sprinkle the top of each baguette half with some shredded mozzarella cheese.
  • Place the baguette halves on a baking sheet then place under the broiler for 2-3 minutes, watching carefully, until cheese is melting and starting to turn golden brown. 
  • Add the tomato slices and return to the broiler for another 1-2 minutes, watching carefully so it doesn't burn. 
  • Remove from the oven then season with sea salt, freshly cracked pepper, to taste then sprinkle the tops with fresh basil. 
  • Slice and serve immediately. Enjoy.
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Recipe Rating




10 Comments

  1. We eat very little bread but this does look good. Hope all is well Diane

  2. Stephanie Haly says:

    5 stars
    I’m filing this recipe away for lunch over the next few days. It looks yummy!

  3. Jovina Coughlin says:

    My kind of sandwich.

  4. I’ve made sandwiches like this, but I usually put a little more cheese over the tomatoes. It has to rate as one of the greatest lunches you can have in a hurry!

  5. I can see why it is one of your favorites as it looks delicious.

  6. 5 stars
    Really I love tomato and mozarella this is a sandwich I would love Pam !!yumm

  7. Lisa Evanoff says:

    Made this tonight….I wish I would of made 9 of them! Really good!

  8. 5 stars
    Excellent! Loved this for dinner!