8 slices country-style bread, each 1/2-inch thick
1/2-lb. whole-milk mozzarella cheese,
cut into 12 slices
8 tomatoes
16 large fresh basil leaves
3 Tbs. unsalted butter
Directions:
Assemble the sandwiches by placing 3 slices of cheese on each of 4 bread slices. Season with salt, then top with 2 tomato halves, 4 basil leaves, and another slice of bread
Heat 2 large, nonstick skillets over moderately high heat.
When hot, add 1 tablespoon of the butter to each skillet and swirl to melt the butter and coat the skillet.
Put 2 sandwiches in each skillet and place a heavy skillet on top as a weight. If the upper skillet isn't heavy, put more weight, such as canned goods, inside it.
Cook until the sandwiches are well-browned on the bottom, 2-3 minutes, then remove them.
Add another 1/2-tablespoon butter to each skillet and return the sandwiches, browned side up, to the skillets.
Weight as before and cook until the second side is well browned, about 3 minutes longer.
Cut the sandwiches in half diagonally. Serve immediately.
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