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Toasted baguette slices topped with creamy cheese, sun-dried tomatoes, arugula, and sliced olives on a dark rustic surface.

Sun-Dried Tomato Sandwich Recipe

This Sun-Dried Tomato Sandwich is a quick, flavorful, and Mediterranean-inspired meal that serves four people. It combines sun-dried tomatoes, mozzarella, fresh basil, and balsamic glaze on toasted ciabatta or whole wheat bread. A drizzle of olive oil enhances the flavors, making it a simple yet satisfying option for lunch, dinner, or a light snack. Ready in 10 minutes, it’s perfect with soup, salad, or chips. Enjoy a fresh, homemade sandwich with minimal effort!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4
Course: Breakfast, dinner
Cuisine: Italian, Mediterranean
Calories: 400
Ingredients Method

Ingredients
  

  • 8 slices ciabatta sourdough, or whole wheat bread
  • 1 cup sun-dried tomatoes oil-packed, drained
  • 8 slices mozzarella cheese or feta/goat cheese
  • ¼ cup fresh basil leaves
  • 2 tbsp balsamic glaze
  • 2 tbsp olive oil
  • 1 clove garlic optional, for rubbing on toasted bread
  • Salt and black pepper to taste

Method
 

  1. Prepare ingredients – Slice the mozzarella, drain excess oil from sun-dried tomatoes, and chop basil if needed.
  2. Toast the bread (optional) – Brush with olive oil and toast until golden. For extra flavor, rub with a garlic clove.
  3. Assemble the sandwich – Layer mozzarella, sun-dried tomatoes, and basil on four slices of bread. Drizzle with balsamic glaze.
  4. Top and finish – Place the remaining bread slices on top. Press lightly and drizzle a little more olive oil if desired.
  5. Serve and enjoy – Cut in half and serve with soup, salad, or chips.