Tomato mozzarella melts

Name: Tomato mozzarella melts
Total time: 20 min
Yield: 2 servings
Ingredients: 4 slices bread; 4 oz pasteurized, vegetarian rennet, sliced mozzarella; 1 medium, washed and sliced tomatoes; 1 tbsp softened butter; ¼ tsp dried oregano

A skillet sandwich with gooey mozzarella and juicy tomato.

20 minutes estimated for the original recipe · 2 servings

Lunchvegetarian

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

bread4 slices
mozzarella4 oz pasteurized, vegetarian rennet, sliced
tomatoes1 medium, washed and sliced
butter1 tbsp softened
dried oregano¼ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Pat tomato slices dry with a clean paper towel. Spread butter thinly on one side of each bread slice.
Place half the bread butter-side down. Add mozzarella, tomato and oregano, then top with the remaining bread, butter-side up.
Cook in a skillet over medium-low heat for 3–4 minutes per side, pressing lightly with a spatula.
When both sides are golden and the cheese has melted, transfer to a board. Rest for 1 minute, then cut and serve.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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