Grilled Margherita Pizza Sandwiches

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meatless friday redesign
The start of school and fall sports might mean your family is eating in split shifts, or eating on the run. These yummy pizza-flavored sandwiches will not only help you use up the flood of tomatoes, and maybe basil, from your garden, but they’ll keep the kids happy no matter what the dinner arrangements are.

The recipe was modified from Full Fork Ahead, but this is a sandwich that even the older kids can master, with or without a recipe.

Image credit: Barbara Stein

Image credit: Barbara Stein. All rights reserved.

Grilled Margherita Pizza Sandwiches

Serving size — 2 sandwiches (double, triple or quadruple according to need)

4 slices crusty Italian bread
1 large garlic clove, halved
4-6 thin slices fresh mozzarella cheese
1 large plum tomato, thinly sliced
2-4 T. fresh basil leaves (depending on size, 4-12 basil leaves)
Extra virgin olive oil
Italian seasoning, to taste

Rub both sides of each bread slice with garlic. Place 2 slices on work surface; top each with one-fourth of the cheese and half of the tomato and basil. Sprinkle each with 1/8 teaspoon of the seasoning; top with remaining cheese and bread slices.

Brush tops of sandwiches with some of the oil; sprinkle with some of the seasoning. Heat 1 teaspoon of the oil in large skillet over medium heat until hot. Place sandwiches, brushed-sides down, in skillet; cover and cook 4 to 5 minutes or until golden brown and cheese on bottom of sandwich begins to melt.

Reduce heat to medium-low. Brush tops of sandwiches with remaining oil; sprinkle with remaining seasoning. Turn; cover and cook 2 to 4 minutes or until golden brown and cheese is melted.

You can find all our Meatless Friday featured recipes here.

Copyright 2015 Barbara Stein.
Photo copyright 2015 Barbara Stein. All rights reserved.

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