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Panzanella Sandwich

Serves 2

¼ cup Hellmann’s light mayonnaise
2 tablespoons prepared basil pesto
Salt and freshly ground black pepper
4 slices Italian or seven grain bread
4 tablespoons olive oil
6 slices ripe beefsteak tomatoes, sliced ¼-inch thick
8 slices English cucumber, sliced ¼-inch thick
½ small onion, sliced thinly
4 slices part skim mozzarella, sliced ¼-inch thick
8 fresh basil leaves

1. Heat broiler. Place bread on baking sheet and brush each slice with olive oil on both sides. Broil until lightly toasted on both sides, about 45 seconds per side. 
2. Spread each slice with 1 tablespoon of the mayonnaise and divide the tomatoes, cucumber, onion, mozzarella and basil leaves between 2 slices of bread. Top with the remaining slices of bread, mayonnaise side down to make 2 sandwiches. 

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