Admittedly, I still reach for peanut butter and jelly sandwiches with some regularity (also, admittedly, I pair them with chocolate milk because I am an adult and I can make my own choices). However – I occasionally want something a little more … erm… grown up.


Tomato basil mozzarella sandwiches perfectly fit that bill. They’re still tasty, but the flavor profile is more interesting than your typical tuna, bologna, or PB&J.


Best part – they’re simple and quick to pull together.

Tomato Basil Mozzarella Sandwich
Prep time
Cook time
Total time
Recipe type: Lunch
Serves: 1
  • Squeeze bottle basil
  • Fresh mozzarella, sliced
  • ½ large tomato, sliced very thin
  • Ciabatta, white, or light sandwich bread (you don't want the flavor to compete with the main ingredients)
  • Olive oil (optional)
  • Pam (non-stick spray)
  • Salt & Pepper
  1. Pop your bread in the toaster and set it to be toasted to your liking (I like it lightly golden, myself).
  2. While your bread is toasting, lightly coat a non-stick pan with a little cooking spray, turn the heat up to medium, and lay down a layer of sliced mozzarella that's just a little larger than the size of a piece of the bread you're using.
  3. When the bread is done toasting, set it aside until the cheese is nice and melty. Then, when the cheese is nice and gooey, use a spatula to carefully pick it up and place it on one slice of the toasted bread.
  4. On the other slice, spread a thick layer of squeeze bottle basil, lay down your thinly sliced tomato and add salt and pepper to taste (if you want a more moist sandwich or just tend to like a little oil, add a drizzle to the sandwich).
  5. Press the two sides together and enjoy!


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Founder at Wendt Creative
Cat loves to eat tasty homemade things, yet isn’t terribly fond of the process of making them. She prefers recipes that take shortcuts when possible – without compromising flavor. Her dog, Cheeto, likes stealing her creations from the dining room table.

She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.

She is also allergic to felines.
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