Adapted from The Ardent Epicure
Sliced ciabatta, 2 slices per sandwich (or favorite bread)
1-2 fresh tomatoes, cut into thin slices
1-2 balls of buffalo mozzarella, sliced
Basil leaves, about 2-3 per sandwich, rolled and sliced into thin strips (chiffonade)
1/4+ cup of butter, melted
1/8+ teaspoon of garlic salt
Freshly ground black pepper
Combine melted butter and garlic salt.
Brush one side of bread per sandwich with butter mixture and place buttered sides down in large sauté pan. Brush exposed sides with olive oil, then sprinkle with salt and pepper. Layer each with cheese, tomato and basil. Brush second slice of bread per sandwich with olive oil, then sprinkle with salt and pepper, and place oiled side down over toppings. Brush top of sandwich with garlic butter.
Sauté till first side is golden brown, flip and cook till second side is brown and cheese is melted. Serve hot.