*Ingredients
– 4 slices whole grain sourdough – 35g each – crusty as seen
– 1.5 tbsp extra virgin olive oil – 22ml – for brushing – not butter
– *Filling – white, red, green as seen inside:*
– 4 oz fresh mozzarella – 115g – sliced – or 1/2 avocado + mozzarella mix for lighter – white melted as seen
– 1 large ripe tomato or 1 cup cherry tomatoes – 150g – sliced thick red as seen
– 1/2 cup fresh basil leaves – 12g – green as seen inside and sprinkled on top
– 1 clove garlic – halved – optional
– 1 tsp balsamic glaze – low-sugar – optional – for drizzle
– *Seasoning:*
– 1/4 tsp sea salt
– 1/4 tsp black pepper
– Pinch dried oregano
– Pinch chili flakes – optional
*Instructions*
– *Prep:*
– Slice tomato, pat dry with paper towel to keep sandwich crisp as seen not soggy
– Slice mozzarella, pat dry
– Wash basil, dry
– Brush one side of each bread slice lightly with olive oil – this becomes golden outside as seen
– *Assemble – as seen white red green layers:*
– Lay bread oil side down
– Layer: mozzarella first, then tomato slices red as seen, then basil green as seen, sprinkle salt, pepper, oregano
– Add second slice mozzarella if liked for extra melt as seen white stretch
– Top with second bread, oil side up
– Press gently
– *Grill:*
– Heat nonstick skillet or grill pan medium-low heat
– Place sandwich in pan – grill 3-4 min until bottom golden brown with dark grill lines as seen
– Flip carefully – press with spatula – grill 3-4 min more until cheese melted white and stretchy as seen inside
– Add garlic rub to crust after if liked
– *Finish – as seen on top:*
– Remove, rest 1 min
– Cut diagonally – stack one half on other as seen angled
– Sprinkle chopped basil on top as seen green bits on crust
– Drizzle tiny balsamic if using
– *Serve:*
– Serve warm with side salad or tomato soup for anti-inflammation meal
– *Store:*
– Best fresh – bread will soften if stored
– Fridge assembled ungrilled 1 day – grill when ready
– Reheat oven 350°F / 175°C 6 min to re-crisp