Preheat your outdoor grill and your foil covered brick.

Stack several leaves of basil together and roll like a cigar. With a sharp knife slice the basil "cigar" into very fine slices across the roll, making a chiffonade (thin confetti-like strips) of basil. To assemble the sandwich, take two slices of bread. Put a spoonful of marinara sauce on each slice of bread and spread around. Top one side with a couple slices of mozzarella. Top the other side with some of the fresh basil and a light sprinkling of garlic salt.

Put sandwich together and brush the outside of both sides with olive oil. Place the sandwich on the grill and place your foil covered brick on the sandwich, be sure to use a hot pad to move the brick.

Grill the sandwich for a couple of minutes, remove the brick and turn the sandwich over, replacing the brick back on the sandwich. This way you get those great grill lines on each side. We found that you need to leave the lid of the grill up while doing this. The sandwich we cooked with the lid down got too hot and the bread got black. Your sandwich is done when both side are nice and toast and the inside is nice and melty.