creamy-tomato mozza sliced brioche sandwich

creamy-tomato mozza sliced brioche sandwich | bakerly
Bakerly Pictos Prep Time

Prep time

30-45 minutes
Bakerly Pictos Cook Time

Cook time

Bakerly Pictos Serving Size


1 person

This little recipe might seem simple from the outside, but don't let its appearance fool you.

This is actually a very sophisticated tomato-mozzarella sandwich. Not only thanks to the buttery sliced brioche, but also the two tasty vinaigrettes that go with it! On the bottom slice of brioche you have a creamy-tomato vinaigrette and on top of that you have quarters of cherry/grape tomatoes that have been marinated in a red wine vinaigrette.

It looks tasty right? The best part is that it's a very easy recipe if you prepare your vinaigrettes in advance. It can serve as a delicious mid-week lunch for your lunchbox.


  • 2 slices of bakerly sliced brioche
  • 6 cherry/grape tomatoes sliced in quarters
  • 2 tbsp of red wine vinaigrette to marinate the tomatoes
  • 1 tbsp of creamy tomato vinaigrette
  • 4 leaves of fresh basil
  • 2 slices of mozzarella di bufala


  1. First off, you want to marinate the quartered tomatoes in the red wine vinaigrette. What is it you ask? Well it's 1/3 cup of extra-virgin olive oil, 2 tablespoons of red wine vinegar, 1/2 a garlic clove minced, 1 fresh basil leaf sliced into thin ribbons, 1/4 teaspoon of salt and freshly ground pepper if that's your thing. Mix all of that in a bowl and use 2 tablespoons for this recipe. (you will have some vinaigrette left over for next time)
  2. Then, you want to toast two slices (or more) of buttery sliced brioche.
  3. On one side of the toast, spread 1 tablespoon of creamy tomato vinaigrette. How do you make this vinaigrette? Here's what you need: 6 ripe cherry or grape tomatoes, 1/2 teaspoon of Dijon mustard, 1-1/2 teaspoons of balsamic vinegar, 2-1/2 teaspoons of red wine vinegar, 1/4 of a garlic clove, 1/4 cup of mayonnaise, 1 fresh basil leaf, 6 tablespoons of olive oil, 1/2 teaspoon of salt and 1/8 teaspoon of freshly grounded pepper. In a blender, mix all ingredients except the salt and pepper. (you will have some vinaigrette left over for next time)
  4. On top of this creamy tomato spread, place your marinated tomato quarters and add 4 fresh basil leaves on top.
  5. Cover the whole with the mozzarella slices and top it all off with another slice of sliced brioche.
  6. Your sandwich is ready to be savored.
  7. The last step is to enjoooy!
bakerly recipes, tomato & mozzarella sandwich, brioche sandwich recipe, easy recipe, simple recipe, lunchbox sandwich ideas