First, slice the bread (I really like sourdough, but any white bread would do depending on your preference) and drizzle the side you want the inside of the sandwich to be with olive oil. Sprinkle with a little salt, pepper, and garlic powder. Broil for a few minutes until light brown. Flip over, drizzle with olive oil only. Broil again. Try not to get distracted and burn and have to repeat.
While bread is toasting, slice tomatoes and sprinkle with salt. This will draw out some of the water and give them a stronger tomato flavor. Slice fresh mozzarella and salt as well (same reason.) Cut fresh basil with chiffonade and set aside. Place first slice of bread with seasoned side up. Layer tomato, mozzarella, and then basil. If desired, add a drizzle of olive oil and balsamic vinegar.
Enjoy! I just had my second on of the week. I used tomatoes and basil from the garden and mozzarella from the crazy cheese guy at the farmer's market. Now I just need another tomato to ripen to do it again.
9 comments:
Looks delicious! If only that timato had been ripe TWO days ago.......
"Try not to get distracted..."
It's like you've SEEN ME COOK.
I vote for Italian bread, but the bread is secondary. God bless Horatio Spaghetti or whoever first thought of putting cheese and tomatoes together.
Absolutely one of my favorite meals. I could eat this every day. Had one for lunch yesterday but I added some prosciutto. Holy Deliciousness!
I have been allowed in the kitchen to cook our evening meal, and I think this is going in the rotation. Tonight.
He is telling the truth. Desperate times call for desperate measures...
How'd it go Jeff?
There was some confusion when I emailed the request for ingredients home from work. We had your bread salad last night instead. Not a bad substitute when you think about it.
I'm drooling at my desk. I need some good tomatoes to make this worth while.
I think this is what we'll be having for supper tonight - probably will do the bread on the grill because it's a thousand degrees in the house.
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