24 August 2019

Sundried tomato and mozzarella sandwiches

Hot summer weather has returned this week, so the summer isn't over quite yet. It's a lovely weather today and I can't wait to get out to a culture festival all around Copenhagen Harbour. There are different performances, exhibitions and events everywhere and the weather is just perfect for it. So I guess the plan for today is settled, but I'm not sure yet what to do tomorrow. Of course the festival still continues tomorrow, but let's see how much we manage today.

Last weekend I made these delightful little sundried tomato, mozzarella, olive and basil sandwiches or panini. The bread was a really nice artisanal rosemary and sea salt bread. It was just perfect for this dish.

Sundried tomato and mozzarella sandwiches


2 artisanal breads
125 g mozzarella
100 g sundried tomatoes
50 g green olives
2 tbsp garlic butter
Fresh basil leaves
Salt to taste
Ground black pepper to taste


Heat a grill pan on the stove and preheat the oven to 180C.

Chop the mozzarella, sundried tomatoes and green olives coarsely and mix them with the basil leaves, salt and pepper.

Cut the breads in half, spread the garlic butter on each side inside and fill the breads with the mozzarella and tomato mix.

Close the breads and grill them on a grill pan so that they get some grilling marks. Finish them in the oven and bake them for about 5-10 minutes depending on how crispy you want the bread to be.


Your VegHog


  1. your sandwich looks so good - I want one - actually I have made a few focaccia lately and think this might work well in such a sandwich. We had white night last night (will post photos) which had some good illuminations. But the weather was not kind - I am out to the pub for lunch and hope weather is better.

  2. This is the kind of sandwich i want to eat at the weekend. I like that you have both sundried and fresh tomatoes here too.


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