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Open Faced Tomato and Mozzarella Sandwich with Basil Aioli
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Open Faced Tomato and Mozzarella Sandwich with Basil Aioli

Course Lunch, Main
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet

Ingredients

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

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; 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, and freshly cracked pepper, to taste then sprinkle the tops with fresh basil. 
  • Slice and serve immediately. Enjoy.