This classic Italian Mediterranean sandwich made with tomatoes and fresh mozzarella is a great way to enjoy the freshness of summer. I’m not gonna lie, if you’re unwilling to make fresh mozzarella and bake a classic baguette, stop reading, cause this recipe is not for folks who cut corners. If, however, you accept the challenge, you will be rewarded with a summer treat that makes toiling in the hot sun worth every sun spot your skin can absorb. Follow close because what seems like a simple recipe needs reverence to detail. I got stood up tonight, so this is my reward.
Ingredients
- 1 Baguette section – ends removed and sliced into two halves
- 2 Tomato – cored and slice thin
- 4 oz fresh mozzarella, sliced into thin disks
- 1 TBL balsamic vinegar
- 1 TBL olive oil
- 2 TBL Pesto
- Fresh basil leaves
- Lettuce (optional)
- Sea salt – to taste
- Black pepper – Freshly ground – to taste
Process
- Mise en Place – measure and prepare you ingredients prior to starting.
- Toast baguette (optional)
- Heat frying pan on Med.
- Brush olive oil on dough side of each baguette slice and place face down on pan.
- Fry bread until toasted to desired degree.
- Spread both baguette slices with pesto.
- On bottom slice lay tomatoes out to cover bread.
- Salt tomatoes to taste.
- Drizzle olive oil and vinegar on top.
- Layer sliced mozzarella on top and pepper to taste.
- Layer basil leaves on top.
- Add optional lettuce and place top slice of bread over sandwich.
- Enjoy.
NOTE: This recipe can be modified to make a great appetizer, just prepare as an open face sandwich and slice into appetizer size pieces. In this case, forgo the lettuce option, topping with fresh basil gives the appetizer a more pronounced taste and a better presentation. You can consider using flat bread but it’s not the same.
