Tuesday, July 17, 2007

Recipe: Caprese Sandwiches

I'm going to start posting recipes separately so they are easier find in the index.

The question of the week is: what on earth are we going to do with all of these tomatoes? If you are anything like me, all you see is tomatoes: in the garden, the grocery store, the farmer's market. They're full of whatever chemicals are reported to fight cancer this week and low calorie, but how many can you throw on a salad before it becomes a tomato-y mess? And the harvest is only in its earliest stages.

If you've had Caprese Salad, you know one way to eat up those 'maters. Just layer them all pretty on a platter with some basil and mozzarella, sprinkle with olive oil and balsamic vinegar. Very easy, and very trendy in a continental euro-snob way. But it isn't enough for a meal unless you have a house of light eaters, and I don't. I do, however, have a house of sandwich lovers, sooo...

Caprese Sandwiches

Ciabatta bread
Olive oil (try some flavored oil--I especially love this with a touch of garlic)
Sliced tomato
Fresh basil
Mozzarella (preferably fresh but the rubber kind works too)

Split the ciabatta bread lengthwise, like you are making a sandwich (go figure). brush inside and out lightly with oil. on the bottom piece, layer tomato, basil, and mozzarella. Make it as big as you want, but remember that you need to fit your mouth around the thing. Now grill it! There are no set amounts, no real instructions, because it is really that simple

When you're tired of sandwiches (won't happen here), you can scroll down this blog and find recipes for gazpacho and pasta all'amatriciana, which are also tomato-ful and blessedly oven-free.