TALL Blonde loves kitchen sink salads and also loves a well crafted sandwiches. This is two loves conjoined.
1 large ripe, firm tomato, sliced
fresh sweet basil leaves
4 oz. fresh mozzarella cheese, sliced
fresh sweet basil leaves
4 oz. fresh mozzarella cheese, sliced
1 Tbl. olive oil
1 Tbl. red wine vinegar
1/8 tsp salt
1/8 tsp fresh cracked black pepper
1/4 tsp. dried sweet basil
2 large slices sourdough bread, lightly toasted
Make a vinaigrette with oil, vinegar, salt, pepper and dried sweet basil. Marinate slices of tomato and mozzarella for 20 minutes.
Pick 6 large or 10 medium leaves of sweet basil.
With bread slices laying flat, layer one slice with fresh basil leaves, the other slice with the mozzarella slices taking care that they are not dripping too much vinaigrette on the bread to avoid making it soggy. Layer the tomato slices on top of the cheese slices also taking care to allow most of the vinaigrette to drip off.
Slice in half and serve with a chilled Rose wine.
Optional: Avocado slices
1/8 tsp salt
1/8 tsp fresh cracked black pepper
1/4 tsp. dried sweet basil
2 large slices sourdough bread, lightly toasted
Make a vinaigrette with oil, vinegar, salt, pepper and dried sweet basil. Marinate slices of tomato and mozzarella for 20 minutes.
Pick 6 large or 10 medium leaves of sweet basil.
With bread slices laying flat, layer one slice with fresh basil leaves, the other slice with the mozzarella slices taking care that they are not dripping too much vinaigrette on the bread to avoid making it soggy. Layer the tomato slices on top of the cheese slices also taking care to allow most of the vinaigrette to drip off.
Slice in half and serve with a chilled Rose wine.
Optional: Avocado slices
