8 teaspoons olive oil extra virgin extra-virgin divided
4 ounces part-skim mozzarella cheese shredded
2 inch plum tomatoes (2 large tomatoes)
1 ounce bread crumbs french
0.3 teaspoon salt
Equipment
frying pan
aluminum foil
grill pan
Directions
Divide tomato slices evenly among 4 bread slices; sprinkle evenly with salt and pepper.
Sprinkle cheese evenly over tomatoes. Arrange basil leaves evenly over cheese, and top with remaining 4 bread slices.
Drizzle 1 teaspoon olive oil over top of each sandwich, and coat with cooking spray.
Place a grill pan or large nonstick skillet over medium-high heat until hot.
Place sandwiches, oil sides down, in pan.
Drizzle 1 teaspoon oil over top of each sandwich, and coat with cooking spray.
Place a piece of foil over sandwiches in pan; place a heavy skillet on top of foil to press sandwiches. Cook 2 minutes or until golden brown. Turn sandwiches over; replace foil and heavy skillet. Cook 2 minutes or until golden brown.
