Grilled Tomato Mozzarella and Pepperoncini Mayo Sandwich
Looking for a simple summer lunch? This grilled sandwich is perfect. We've taken juicy tomatoes, creamy mozzarella, and peppery mayo and layered them on a toasted ciabatta roll for a meal you'll want to eat all season long. Ready in 10 minutes.
Servings 4
Calories 1647kcal
Ingredients
- 16 tablespoons Pepperoncini Mayo see recipe
- 4 small ciabatta (120 g) each, or French baguette
- 2 large tomatoes (300 g), sliced
- 10 ounces fresh mozzarella (284 g), thin slice
- 4 ounces Arugula (113 g)
- pepperoncini slices
Added Protein Option:
- rotisserie chicken
Instructions
The Sandwich
- Heat: Set the oven broiler to high, place a rack 6 inches from the heat.
- Prep bread: Split the baguette or ciabatta, lightly butter the cut sides.4 small ciabatta
- Layer: Add tomato two thick tomato slices to one half of each sandwich, add 4 thin mozzarella slices on top (2.5 ounces each sandwich).2 large tomatoes, 10 ounces fresh mozzarella
- Broil: Place open faced on a sheet pan, broil 2 to 4 minutes, until cheese melts. Remove.
- Sauce: Generously spread Pepperoncini Mayo on one half of the bread, 4 tablespoons each sandwich.16 tablespoons Pepperoncini Mayo
- Finish: Add a large handful of arugula. Optional: add more pepperoncini slices for pepperoncini lovers. Also consider warm rotisserie chicken for an extra hardy sandwich with added protein.4 ounces Arugula, pepperoncini, rotisserie chicken
- Close and serve: Close the sandwich, press gently, slice, enjoy.
Notes
- Quick Tips: Pat tomato slices dry so the bread stays crisp, salt the tomatoes lightly for extra flavor.
