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Grilled Heirloom Tomato & Mozzarella Melt



5 to 6 sandwiches


One large Heirloom Tomato, sliced thick
One ball of Fresh Mozzarella, sliced
One handful of fresh Basil leaves
One 4 0z. package Prosciutto (optional)
One loaf Rustic White Bread (sliced extra thick)
Good quality Extra Virgin Olive Oil & Balsamic Vinegar for drizzling
Freshly ground Salt & Pepper


If using a panini maker, pre-heat and adjust for thick sandwiches. If using a griddle or a heavy frying pan, heat 1 T olive oil or butter until bubbling.

Assemble slices of tomato, mozzarella and prosciutto into thick slices of bread. Drizzle with E.V.O.O. and balsamic vinegar and generous amounts of salt and pepper.

Grill sandwiches until mozzarella is just beginning to melt, turning once if cooking on a griddle. Overcooking will cause the tomatoes to release too much liquid.

Open sandwiches and layer a few basil leaves in each. Serve immediately.


Recipe and Photo courtesy of Kim Byer.

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