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!