Tomato Mozzarella Basil Ciabatta
Juicy tomatoes, creamy vegetarian mozzarella, and fragrant basil fill crisp, olive oil–brushed ciabatta rolls for an easy small lunch.
- basil
- ciabatta
- Italian-inspired
- lunch
- mozzarella
- quick
- sandwich
- Small Lunch
- tomato
- vegetarian
- Cuisine
- Italian
Shopping options
Check ingredients to include themPackage used · most used first
Store-bought ciabatta rolls · 2 Count
La Brea Bakery Ciabatta Rolls
51%
Details
Ripe tomatoes · 8 Ounce
Kroger Vine Ripe Tomatoes
40%
Details
Fresh mozzarella cheese made without animal rennet · 4 Ounce
BelGioioso® Sliced Fresh Mozzarella Cheese
25%
Details
Fresh basil leaves · 0.5 Cup
Gotham Greens® Fresh Basil
20%
Details
Extra-virgin olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
Ground black pepper · 0.13 Teaspoon
McCormick Pure Ground Black Pepper
Sale
1%
Details
Fine sea salt · 0.25 Teaspoon
Morton All-Purpose Iodized Sea Salt, Fine Sea Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 2 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Store-bought ciabatta rolls-2 rolls
- Ripe tomatoes-8 ounces
- Fresh mozzarella cheese made without animal rennet-4 ounces
- Fresh basil leaves-1/2 cup
- Extra-virgin olive oil-1 tablespoon
- Fine sea salt-1/4 teaspoon
- Ground black pepper-1/8 teaspoon
Set an oven rack about 6 inches from the heating element and preheat the broiler to high. Split the ciabatta rolls. Cut the tomatoes and mozzarella into 1/4-inch-thick slices, then rinse and thoroughly dry the basil.
Use a stable cutting board and keep fingers clear while slicing the rolls, tomatoes, and mozzarella.
Arrange the rolls cut side up on the baking sheet. Brush the cut surfaces with 2 teaspoons olive oil.
Broil the rolls for 2 to 3 minutes, watching closely, until lightly golden around the edges.
Watch the rolls continuously under the broiler because ciabatta can burn quickly.
Pat the tomato and mozzarella slices with paper towels to remove excess moisture. Layer the mozzarella, tomatoes, and basil evenly over the bottom halves of the rolls.
Keep the fresh mozzarella refrigerated until needed.
Sprinkle evenly with the salt and black pepper, then drizzle with the remaining 1 teaspoon olive oil. Add the top halves, press gently, and serve immediately.
Refrigerate any leftovers within 2 hours.
How did it turn out?
Rating and review tools are unavailable right now.