Thursday, June 17, 2010

Open-Faced Tomato, Mozzarella and Basil Sandwich

Because I’d rather spend less time in the kitchen and more time outdoors (before it gets excruciatingly hot), here’s a super-fast recipe to enjoy in your backyard. It’s so simple; yet incredibly wonderful. Even my husband, the ultimate meat lover, raved about it.

Open-Faced Tomato, Mozzarella and Basil Sandwich

8 medium tomatoes
3 (16-ounce) balls fresh mozzarella
4 loaves ciabatta, sliced in ½ lengthwise
1 cup prepared pesto
Kosher salt and freshly ground black pepper
32 basil leaves

Core the tomatoes and slice each tomato and each ball of mozzarella into ¼-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.

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