Sunday, September 9, 2012

Tomato, Basil, and Mozzarella Sandwiches

This recipe is essentially a Caprese Salad on a hearty roll.

These sandwiches are light, yet satisfying - and so tasty!


2 submarine/hoagie rolls, each about 8 to 10 inches long (or similar lengths of baguette)
Extra virgin olive oil for drizzling
Balsamic vinegar for drizzling
2 small-to-medium tomatoes, sliced 1/4-inch thick
6 to 8 ounces fresh mozzarella cheese, sliced 1/4-inch thick
8 to 12 fresh basil leaves (or more as needed), depending on size
Salt and freshly ground black pepper to taste

Split the rolls open, but do not cut them all the way through. Lay them open on serving plates or platter.

Drizzle the cut sides of the rolls (tops and bottoms) lightly with the olive oil and the vinegar.

On each roll, arrange half of the tomato slices. Arrange the mozzarella slices evenly over the tomatoes, and then arrange the basil leaves in a single layer on top of the mozzarella.

Sprinkle with salt and pepper to taste.

-- 2 servings

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