4slicesItalian breadsourdough or sturdy white bread
6slicesfresh mozzarella cheesea little over 6 ounces
2tablespoonsgrated Parmesan cheese
8fresh basil leavesor more if you prefer
black pepperto taste
Spread softened butter on one-side of each slice of bread.
Flip the bread over and spread 2 tablespoons of pizza sauce on the opposite side.
Place the mozzarella slices on top of two slices of bread and sprinkle the other two with the Parmesan cheese.
Place the basil leaves on top of the mozzarella cheese and sprinkle with black pepper.
Heat a skillet over medium-low heat. When hot, place the mozzarella cheese topped bread slices in the skillet. Place the other two slices of bread on top, butter side up.
Cook until golden brown and crispy on the first side, then flip over and cook on the second side until the cheese is melted. I placed a lid over the skillet to keep the heat in and help to melt the cheese. Just make sure the the steam can escape, or you will end up with a soggy sandwich.
Remove sandwiches from the skillet, cut in half and serve with additional pizza sauce.
This recipe can easily be doubled if using a 1 pound package of mozzarella.
A block of mozzarella will also work. I would grate the cheese because thick slices will not melt as quickly. I do not recommend pre-grated packages of mozzarella. It contains starches to keep it from clumping that melts into a thick, mess.
You can save any leftover sandwiches in the refrigerator, but the center will be a bit soggy from the sauce. Just reheat in the microwave when ready to eat.