The classic tricolor Italian salad gets a summery sandwich twist with the addition of sweet peaches and bright balsamic vinegar.
1/2 (8 oz) ball fresh mozzarella
2 tbsp olive oil
4 slices sourdough bread
8 large basil leaves
2 tsp balsamic vinegar
Pit and very thinly slice the peach. Thinly slice the mozzarella.
Brush the oil on 1 side of each bread slice. Arrange bread oil-sides down. Top with mozzarella. Divide the basil and peach slices between 2 pieces of bread. Brush the vinegar over peaches. Season with salt and pepper. Top with remaining 2 slices of bread, oil-sides up.
Heat a nonstick 12-inch skillet on medium. Add the sandwiches to pan and cook 4–5 min. per side, until bread is golden brown and cheese has melted.