The oldest diner sandwich in the book becomes a great summer meal when you make it live up to its name—cook it on the grill. Prep and cook time: about 15 minutes.
8 slices Italian or sourdough bread (about 10 oz. total)
About 8 ounces drained fresh mozzarella cheese, thinly sliced
Canned roasted red pepper strips
About 8 fresh basil leaves, rinsed
About 2 tablespoons olive oil
How to Make It
For each sandwich, top a slice of bread with a thin layer of cheese, red peppers, basil leaves, and more cheese. Top with a second slice of bread. Brush both sides of the sandwich lightly with olive oil, then push two or three toothpicks all the way through the sandwich to secure.
Lay sandwiches over medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid. Cook, turning to prevent bread from scorching (remove toothpicks when turning, if they catch on the grill), until sandwiches are well browned on both sides, with some darker grill marks in spots, and cheese is melted, 8 to 10 minutes total. Serve hot, while cheese is still melted.