Open-Faced Tomato Mozzarella and Basil Sandwich
Melanie
May 24, 2010
This is a wonderful light & tasty side, or snack. Just like the quick snack with peppers & onions in my Tingle of Taste (I still haven’t figured a name on that) This is a favorite of mine, you can add of course to your own liking as with any recipe. Think of these as a base and move on from there with your own twists. I’ve served this on slices of french and sour dough bread, even plain sandwich bread. It really doesn’t matter. I’m a sucker for warm mozzarella though, so I heat that up & drizzle my bread with some red wine vinegar as well.
Just think in a few months I’ll be using my own tomatoes from my garden! Can’t wait! =)
Ingredients
8 medium tomatoes
3 (16-ounce) balls fresh mozzarella
4 loaves ciabatta, sliced in 1/2 lengthwise
1 cup prepared pesto
Kosher salt and freshly ground black pepper
32 basil leaves
Directions
Core the tomatoes and slice each tomato and each ball of mozzarella into 1/4-inch thick slices.
Place the sliced ciabatta loaves on a work surface, and spread each half evenly with 1/8 cup pesto. Place 4 slices of tomato and 3 slices mozzarella side by side on the top of each half loaf and sprinkle with salt and pepper. Place 4 basil leaves on top of each sandwich.
Slice each half loaf crosswise into 4 serving portions, making sure that each piece has a slice of tomato, mozzarella and a basil leaf.
Advertisements
Leave a Reply