From The Old Farmer's Almanac: Sign up to receive a FREE guide (A $9.95 value!) plus updates from Almanac.com.
Print
EmailYield: Makes 6 or more sandwiches.
- 1 small loaf French bread (or foccacia)
- 6 tablespoons basil pesto (or substitute olive oil)
- 6 large ripe tomatoes, sliced
- salt and pepper, to taste
- 1 pound fresh mozzarella, thickly sliced
- fresh basil leaves (about 24)
Slice the French bread on the diagonal, making at least a dozen slices. (If using foccacia, split in half and slice into wedges.) Coat one side of each slice of bread with pesto or olive oil. Layer on the tomato slices, season with salt and pepper, add the mozzarella slices and fresh basil leaves, and top with a second piece of bread.
More Recipes:
Comments
At this time of the year,
At this time of the year, when REAL tomats are perfect and REAL basil still grows plentifully, there's not much better. Probably my favorite summer lunch, supper, and snack! The mozz isn't even necessary.
For a major sandwich, split a large baguette lengthwise, and in addition to the tomatoes, basil, and oil add a thin layer of canned drained tuna, some sliced olives, some sliced onion, and some extra olive oil -- the Provencal sandwich "Pan Bagna" (Other optional ingredients: minced garlic, anchovies, capers, julienned red pepper, roasted red bell peppers... -- but I prefer a plainer sandwich.) A real Pan Bagna, after assembly, gets wrapped in plastic wrap, then weighted down between a couple of cutting boards -- I use a brick -- for a few hours. Messy and heavenly!
Post new comment