There's nothing like to me a tomato, mozzarella, and basil sandwich. I could eat it every day in the summer. Tonight I made it and thought I would walk you through the steps to make any that you make even better.
First, slice the bread (I really like sourdough, but any white bread would do depending on your preference) and drizzle the side you want the inside of the sandwich to be with olive oil. Sprinkle with a little salt, pepper, and garlic powder. Broil for a few minutes until light brown. Flip over, drizzle with olive oil only. Broil again. Try not to get distracted and burn and have to repeat.
While bread is toasting, slice tomatoes and sprinkle with salt. This will draw out some of the water and give them a stronger tomato flavor. Slice fresh mozzarella and salt as well (same reason.) Cut fresh basil with chiffonade and set aside.
Place first slice of bread with seasoned side up. Layer tomato, mozzarella, and then basil. If desired, add a drizzle of olive oil and balsamic vinegar.
Enjoy! I just had my second on of the week. I used tomatoes and basil from the garden and mozzarella from the crazy cheese guy at the farmer's market. Now I just need another tomato to ripen to do it again.