2 (125g) balls of Buffalo mozzarella, drained, cut into ¼ inch slices
4-6 fresh basil leaves
¼ cup unsalted butter
Sea salt to taste
Freshly ground black peppercorns to taste
Directions
Preheat oven to 375°F.
Butter one side of each slice of bread.
Place bottom slice butter-side down and evenly arrange single layer of mozzarella, followed by tomato slices.
Season tomatoes with salt and pepper, then layer over basil leaves and a second layer of mozzarella.
Place second slice of bread on top, butter-side up. Place sandwich in preheated cast iron pan. Cook low and slow until golden brown. Flip and cook other side until golden brown.
Place cast iron pan into oven to finish melting the cheese, 8-10 minutes.
Let rest 30 seconds before slicing in half.
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