8 slices Italian or sourdough bread
4 plum tomatoes or 2 large tomatoes, sliced 1/4-inch thick
1 (8-ounce) ball fresh mozzarella cheese, cut into 8 slices
Salt and black pepper to taste
1 cup fresh basil leaves
1/4 cup olive oil
Place 4 slices bread on work surface. Evenly layer each with tomato and mozzarella slices. Sprinkle with salt and pepper and top with basil. Place remaining bread slices on top and brush both sides of sandwiches with olive oil.
Cook in batches in a skillet over medium heat, until golden on both sides and the cheese is melted.
