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Mozzarella
Tomato Sandwich
This
recipe is really only good if you can get your hands on
peak of season tomatoes, and Buffalo milk mozzarella can
be hard to find in some parts of the country. If you can
find these ingredients it's really, really delicious;
if not skip this recipe.
Morph:
Turn this into a hot sandwich by placing cheese
on bread and running it under the broiler until the cheese
is melted. Remove from broiler and proceed as directed.
Try drizzling a little balsamic or red wine vinegar over
the tomatoes if it sounds good to you.
Tip: Since we made
you go look for Buffalo milk mozzarella we didn't
think you'd mind looking for arugula (a salad green
sometimes sold near the herbs and sometimes called rocket
or roquette) but if you can't find it, substitute
any tender salad green or leaves of fresh basil.
Tip: The recipe calls
for you to rub a raw clove of garlic over the bread. If
you don't think you'll pick up much garlic flavor
this way think again. Practice on a slice of toast. Cut
it in half and press lightly on one side and harder on
the other. Taste them. You will notice a huge difference.
Guy-ometer: Great,
but filling? No.
Yield:
4 Servings
Ingredients
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|
| 1 |
large
tomato, peeled (or not) thinly sliced |
| 1/2 |
#
thinly sliced fresh buffalo mozzarella (about two balls) |
|
coarse
grained salt and cracked black pepper |
| 4 |
Italian
rolls or eight slices of country bread |
| 1 |
clove
of garlic, peeled and left whole |
| 1 |
oz.
arugula (at least 3-4 leaves per sandwich) |
| 4 |
teaspoons
of pesto (optional) |
| 2 |
roasted,
peeled, seeded red peppers, cut in half |
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Slice
the tomatoes and cheese and place in a single layer
on a plate. Season with salt and pepper, to taste; let
stand for at least fifteen minutes. Toast bread or rolls.
Rub toasted slices lightly with the raw clove of garlic.
Spread the bottom slice of bread with the pesto. Begin
to build your sandwich by placing some leaves of arugula
on the bread followed by the roasted peppers. Lay the
slices of tomatoes and cheese over the peppers and cover
with the top slice of bread.
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