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Author’s Sandwich with Buffalo Mozzarella Cheese

Updated: Jul 8, 2021

Start picking the right moment to cook because this sandwich with buffalo mozzarella is going to explode your day! Enjoy cooking and eating up an exquisite, perfectly meltable, golden creamy mozzarella dish. This author’s recipe is made by Laura Weilin, cheese expert and our special guest.

Buffalo Mozzarella sandwich with bacon, chiles, and goat cheese on ciabatta

Ingredients to a sandwich with buffalo mozzarella

2 pasilla or Anaheim chiles.

8 slices bacon, coarsely chopped.

4 ciabatta rolls, cut in half horizontally, or 1 loaf of ciabatta cut into 3-inch wide sections, then cut in half horizontally; or use any type of Italian bread.

12 oz Annabella Buffalo Mozzarella cut into thin slices.

4 oz goat cheese, crumbled or pinched into pea-size pieces.

1 large tomato (about 8 ounces), ends cut and discarded; cut into four 1/4-inch slices.

1 tbsp olive oil.


To roast the peppers

  1. Preheat the broiler. Or, if you have a gas stove, turn on one burner. Place the chiles under the broiler or, if using a gas burner, hold one chile with tongs over the flame.

  2. Cook, turning frequently until skin is charred all over.

  3. Repeat with the remaining chiles. Place chiles in a plastic bag and seal.

  4. Set aside for 20 minutes. (Alternatively, you can often buy roasted chiles at farmer’s markets in late summer. Or, use canned chiles.).

  5. Remove chiles from the bag and, using a small sharp knife, scrape off the skin. Cut off the stems, then cut in chiles into 1/2-inch wide strips. Set aside.

Meanwhile, in a large nonstick pan, cook the bacon until crispy. Drain on a paper towel-lined plate. Remove bacon grease from the pan. Set aside.

Assemble your Sandwich with Buffalo Mozzarella

  1. Place the roll or bread slices on a cutting board or counter.

  2. Brush one side of each of the slices or the outside of each roll with olive oil. If using rolls, pull out a little of the bread from the center of each slice so that the sandwiches won’t be quite as thick.

  3. Distribute the mozzarella over 4 of the bread slices. Follow with the bacon, chiles, and tomato. Top with goat cheese. Place the remaining bread on top of the filling.

For the stovetop method

  1. Heat the pan you used to make the bacon over and medium heat for 2 minutes.

  2. Put the sandwiches into the pan, cover, and cook for 3 to 4 minutes.

  3. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2 to 3 minutes or until the underside is golden brown and the cheese is melted.

  4. Turn the sandwiches once more, press with the spatula again, cook for 30 seconds and then remove from the pan.

  5. Cut in half and serve immediately.

For the sandwich maker method

  1. Preheat the sandwich maker. If using bread slices rather than rolls, brush them with 1 tablespoon oil. (If using rolls, do not brush with oil. It is not necessary).

  2. Place the sandwiches with buffalo mozzarella in the sandwich maker and pull down on the lid very firmly to compress the sandwiches.

  3. Cook according to the manufacturer’s instructions.

Do you know why Buffalo Mozzarella is healthier? Here is everything you need to know about Buffalo Milk.

For the grill

  1. Brush a grill rack with oil and preheat the grill to medium. Follow the directions for assembly above.

  2. Put sandwiches on the grill, cover, and cook for 4 to 5 minutes (3 to 4 minutes if using bread slices) or until the sandwiches have distinct grill marks.

  3. Carefully turn and press very firmly with a spatula. Cover and cook for about 4 minutes (2 to 3 minutes if using bread slices) or until cheese has melted and grill marks have formed.

  4. Turn once more and cook for 1 more minute. Remove from the grill and let cool slightly.

  5. Cut in half, serve and enjoy!

About the author

“This sandwich is absolutely one of my favorites, and I have my friend Diane Tegmeyer to thank for the inspiration. As you’ll see, this recipe calls for either pasilla or Anaheim chiles. Both work equally well, but pasillas are spicier and larger than the Anaheims. Simply choose your chiles based on your preference (or is it tolerance?) to spiciness or availability. Alternatively, you can use canned chiles.”

Laura Werlin

One of the country’s foremost authorities on cheese and a special creator of this sandwich with buffalo mozzarella.

Laura, an award-winning author of five books on the subject, is a sought-after speaker and spokesperson for consumer and trade organizations. She is also a frequent television and radio guest.

Now that you know how to make a sandwich with buffalo mozzarella it is time to get to work! Try this and other recipes with buffalo mozzarella by yourself.

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