2 slices sourdough bread
2 ounces mozzarella cheese, preferable sliced from a fresh mozzarella ball
1 large slice of beefsteak tomato
2 ounces cooked chicken, sliced into strips
3 basil leaves
3 Tablespoons + 1 Tablespoon Pompeian Organic Smooth Extra Virgin Olive Oil
Flakey sea salt
- To one side of sourdough bread, add half of mozzarella cheese. Then top with slice of tomato, chicken strips and basil. Add remaining mozzarella and then top with the other slide of bread.
- In a sauté pan, heat 3 Tablespoons of Pompeian Organic Smooth Extra Virgin Olive Oil over medium-high heat. Once hot, add sandwich to pan, cover and let cook 2 minutes or until bottom is golden.
- Flip sandwich over and let cook an additional 3 minutes. Serve on a plate.
- Drizzle 1 Tablespoon Pompeian Organic Smooth Extra Virgin Olive Oil on top of sandwich, then sprinkle with flakey sea salt.
- Serve and enjoy!