Open-Faced Toasted Mozzarella and Tomato (Homemade)

When you write a blog that features lots of photographs of sandwiches, they had better be mind-blowingly inventive. There’s no room for PB&J at From Away World Headquarters; back when we had all the time in the world, it was a cinch to whip up Veal Schnitzel-wiches with Garlic Butter or burn through an afternoon baking the perfect buns for Sloppy Joes.

However, when you find yourself in the middle of a move in Midcoast Maine in March, when your new house is little more than a system of tunnels winding through boxes and boxes of all of your worldly possessions, which are being systematically destroyed by the 14 month old that has just learned to manipulate objects higher than her head with zero regard for the physical consequences, you need to whip up something a little more basic. Something that represents the easiest possible strategy for getting melted mozzarella cheese into your stomach, where it belongs.

If you can’t order a pizza because you can’t find the phone because it’s buried under your vast collection of midcentury models of wooden ships co-mingled with 50 pairs of tiny baby sweatpants, this sandwich is a worthy substitute.

Open-Faced Toasted Mozzarella and Tomato
Makes two sandwiches

Ingredients:

  • 2 slices of your favorite multigrain bread
  • 4 thick slices of mozzarella cheese
  • 2 slices of tomato
  • 1 slice white onion
  • 1 scallion, sliced thin
  • Salt and pepper, to taste
  • Red pepper flakes, to taste (optional)

Method:

Preheat broiler. Arrange both slices of bread on a baking sheet. Top each slice of bread with two slices of cheese, a slice of tomato, and a few rings from the slice of onion. Add salt and pepper, as well as red pepper flakes (optional) to taste. Broil until cheese melts and begins to brown. Remove from broiler, sprinkle with sliced scallion and serve.

Malcolm Bedell

Author

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the taco-centric blog "Eat More Tacos," with writing and photography credits including Serious Eats, Down East, L.A. Weekly, The Guardian, The Huffington Post, and more. His seasonal food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater, and he finds it very silly to be trying to write this in the third person.

4 Comments
  1. Ciabatta bread, pesto, prosciutto, salami, mozzarella, red onion, and tomatoes. Favorite “eh, screw it” dinner ever. Yours is a smidge healthier! Good luck with the move! Moving is the pits!

    View Comment
  2. Moving IS awful…no way around it…but that sandwich looks perfect. Wish I’d been able to think of something like that about 3 days ago…but I did find some great Amish potato salad and some liverwurst…

    View Comment

Leave a Reply