- 20 slices of bread
- 5 Roma tomatoes, sliced, 20 slices total
- 1 pound fresh mozzarella
- Fresh basil leaves
- Local honey
- Olive oil
Using a serrated knife, cut the Roma tomatoes into thin rounds. Slice the mozzarella into ¼-inch thick rounds.
If you would like crustless sandwiches, remove the crusts and cut bread slices in half or use a glass to cut out rounds from each piece of bread.
On half of the bread slices, layer the cheese, two slices of tomato and some basil, then season with salt and pepper. Drizzle them with a bit of honey and top with the remaining bread to make about 10 sandwiches.
Heat a large skillet or grill pan over medium high heat. Brush the tops of the sandwiches with olive oil using a pastry brush. Place the sandwiches oiled side down in the hot pan and grill for about 3-4 minutes. Brush the other side of the sandwiches with olive oil and turn them over to grill until toasty, about another 3 minutes.
If preparing these for a group, you could also place the assembled sandwiches on a large baking sheet and toast them in a 425°F oven for 10 minutes.