Savor the Delight of a Broiled Tomato Mozzarella Sandwich with Balsamic Glaze

If you’re seeking a simple yet delicious meal that combines fresh ingredients with gourmet flavors, look no further. Our broiled tomato mozzarella sandwich offers a delightful blend of melted mozzarella and Parmesan cheese, topped with a sweetened balsamic reduction. Perfect for lunch or a light dinner, this open-faced sandwich is sure to impress. Let’s dive into the recipe and explore each step in detail.

Ingredients

What You Will Need

• ½ cup balsamic vinegar: This serves as the base for our balsamic reduction, adding a rich, tangy flavor.
• 2 tablespoons brown sugar: Adds sweetness to balance the acidity of the balsamic vinegar.
• ⅓ cup olive oil: Used to brush the bread and tomatoes, providing a rich, savory base.
• 1 teaspoon garlic powder: Enhances the flavor with a subtle garlic taste.
• 1 teaspoon onion powder: Adds a hint of onion flavor without overpowering the other ingredients.
• ½ teaspoon dried oregano: Brings a classic Italian herb flavor to the dish.
• ½ teaspoon dried marjoram: Adds a sweet, aromatic touch.
• ½ teaspoon ground thyme: Complements the other herbs with its earthy flavor.
• 6 slices Italian bread: Provides a sturdy base for the toppings.
• 1 ¼ cups shredded mozzarella: Melts beautifully to create a gooey, cheesy layer.
• 3-4 medium heirloom tomatoes, sliced ½ inch thick: The star of the dish, offering fresh, juicy flavor.
• ¼ cup shredded Parmesan: Adds a sharp, nutty flavor to complement the mozzarella.
• Fresh basil: For garnish, adding a fresh, aromatic finish.
• Fresh Italian parsley: For garnish, adding a touch of color and freshness.

Instructions

Preparing the Balsamic Reduction

1. Combine Ingredients: In a small saucepan, combine the balsamic vinegar and brown sugar over medium-low heat.
2. Simmer: Bring the mixture to a low boil, then reduce the heat and simmer for 8-10 minutes. The reduction should thicken and be able to coat the back of a spoon.
3. Cool: Remove from heat and let it cool. The glaze will continue to thicken as it cools.

Preparing the Bread and Toppings

1. Mix Olive Oil and Spices: In a small bowl, combine the olive oil, garlic powder, onion powder, dried oregano, dried marjoram, and ground thyme.
2. Toast the Bread: Lay the Italian bread slices on a large baking sheet. Brush the tops with the olive oil mixture. Toast under the broiler until lightly browned. Stay close and monitor as broilers can work quickly.

Assembling the Sandwich

1. First Cheese Layer: Sprinkle about half of the shredded mozzarella evenly over the six slices of toasted bread.
2. Add Tomatoes: Arrange the tomato slices on top of the mozzarella layer. Brush the tomatoes with any remaining olive oil mixture.
3. Second Cheese Layer: Top the tomatoes with the remaining shredded mozzarella and Parmesan cheese.
4. Broil: Place the sandwiches under the broiler for 2-3 minutes, checking every minute and rotating the baking sheet for even cooking. Broil until the cheese is melted and lightly browned.

Finishing Touches

1. Drizzle with Balsamic Reduction: Once the sandwiches are out of the oven, drizzle them with the prepared balsamic reduction.
2. Garnish: Top with fresh basil and parsley for a burst of freshness.
3. Serve Promptly: For the best taste and texture, serve the sandwiches immediately.

Tips for the Best Broiled Tomato Mozzarella Sandwich

1. Monitor Broiling: Broilers can be unpredictable, especially in older ovens. Stay close and keep an eye on the sandwiches to prevent burning.
2. Make Ahead: The balsamic reduction can be made up to a month in advance. Store it in an airtight container in the refrigerator.
3. Use Fresh Tomatoes: Garden-fresh tomatoes are ideal for this recipe. In summer, heirloom tomatoes are perfect, while Roma tomatoes work well in winter.
4. Prevent Soggy Bread: Adding a layer of cheese before the tomatoes helps create a moisture barrier, keeping the bread from getting soggy.
5. Reheating Leftovers: If you have leftovers, store them in the fridge for up to 3 days. Reheat in the oven on a baking sheet at 350 degrees Fahrenheit for about 10 minutes to retain their crispness.

Frequently Asked Questions (FAQs)

How can I store the balsamic reduction?

You can store the balsamic reduction in an airtight container in the refrigerator for up to a month. This allows you to have it ready for use in other recipes as well.

What kind of tomatoes should I use?

For the best flavor, use heirloom tomatoes in the summer and Roma tomatoes in the winter. Garden-fresh tomatoes are always the best choice.

Can I use a different type of bread?

Yes, you can use any sturdy bread such as ciabatta or sourdough. The key is to use bread that can hold up under the broiler without becoming too soft.

Can I add other toppings?

Absolutely! Feel free to add other toppings like roasted peppers, olives, or even a drizzle of pesto for added flavor.

How do I prevent the bread from getting soggy?

Adding a layer of cheese on the bread before the tomatoes creates a barrier that helps prevent the bread from getting soggy. Additionally, serving the sandwiches immediately after broiling helps maintain their crispness.

What if I don’t have a broiler?

If you don’t have a broiler, you can bake the sandwiches in a preheated oven at 450 degrees Fahrenheit until the cheese is melted and bubbly.

Conclusion

This broiled tomato mozzarella sandwich is a delightful blend of flavors and textures, perfect for a quick and satisfying meal. With its crispy bread, juicy tomatoes, and melted cheese topped with a sweet balsamic reduction, it’s sure to become a favorite. Enjoy the best of summer’s bounty or brighten up a winter day with this delicious and easy-to-make sandwich.