Hot Mozzarella and Tomato Sandwich

1. 1 White breadpack 350 g ≈ $1.44 70 g
2. 2 Mozzarellapack 125 g ≈ $1.80 50 g
3. 3 Tomatoes≈ $4.67 per kg 70 g
4. 4 Fresh basilpack 30 g ≈ $2.50 3 g
5. 5 Olive oil 5 ml
6. 6 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the tomato³ and basil; cut the mozzarella² into slices about 0.5 cm thick, and the tomato into rounds about 0.5 cm thick; cut the bread in half if desired.

2. Top one half of the bread with mozzarella² slices, then place the tomato³ rounds on top; lightly salt to taste and evenly distribute the seasoning if you have it.

3. Heat a skillet about 20 cm in diameter over medium heat and warm a small teaspoon of oil to about 160–170°C.

4. Cover the pan with a lid and fry over medium heat for about 4 minutes, until the cheese melts and starts to pull.

5. Uncover and continue to fry over medium heat for another 1–2 minutes until the bread develops a light golden crust.

6. Remove the sandwich from the heat, top with fresh⁴ basil and drizzle with a drop of oil; salt to taste if desired.

7. Cut the sandwich in half and serve hot; you can also serve with greens or a fresh⁴ vegetable salad. Substitutions and make-ahead tips: substitute mozzarella² with another melting cheese, but keep the tomatoes³ and basil; you can prepare the dish ahead by assembling the sandwich and only reheating before serving.