Open-Faced Tomato and Mozzarella Sandwich with Basil Aioli

This open-faced tomato and mozzarella sandwich with basil aioli is one of my favorite sandwiches! Years ago, when visiting my husband’s hometown, we stumbled upon a great restaurant called Bistro 45. I made this open-faced sandwich for lunch today, and the second half made a great snack for my kids after school. This delicious open-faced sandwich pairs nicely with tomato soup with pesto.

Open-Faced Tomato and Mozzarella Sandwich with Basil Aioli

Basil Aioli:

• ¼ 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

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.

Prepare the basil aioli by combining the mayonnaise, minced basil, and minced garlic; 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 the 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 and freshly cracked pepper to taste. Sprinkle the tops with fresh basil. Slice and serve immediately. Enjoy.