Tomato & Smoked Mozzarella Sandwiches (RECIPE)
December 6, 2019
Tomato & Smoked Mozzarella Sandwiches (Recipe)
1/3 cup sun-dried tomatoes, (not oil-packed)
1 clove garlic, crushed and peeled
¼ teaspoon salt, plus more to taste
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
⅛ teaspoon crushed red pepper
¼ cup chopped olives
8 slices sourdough bread, preferably whole-grain
4 ounces fresh mozzarella, preferably smoked, cut into 1/4-inch-thick slices
Freshly ground pepper, to taste
3 vine-ripened tomatoes, sliced
2 teaspoons balsamic vinegar
1 cup fresh basil leaves
Place the sun-dried tomatoes in a bowl and cover with boiling water. Let plump for 10 minutes.
On a cutting board, mash the garlic and 1/4 teaspoon salt with the side of a knife until it's a smooth paste. Transfer to a bowl and whisk in 1 tablespoon oil, the lemon juice and crushed red pepper.
Drain the tomatoes and finely chop. Add to the bowl with the dressing, along with the olives; mix well.
Spread the tomato mixture on half the bread. Layer on cheese slices, some pepper, then the tomato slices; season with salt and vinegar. Top with several basil leaves. Brush the remaining 1 tablespoon oil over the remaining bread slices and set them on the sandwiches.
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