Big tomato sandwich

August 21, 2014

A wonderful way to use up those huge tomatoes from the garden

Serves 4

Sandwich Ingredients:

1 large loaf ciabatta (1-pound size)
2 or more large ripe, juicy tomatoes (such as Brandywines, Striped Germans, Carmello or Costoluto Genovese)
1 large yellow or red bell pepper, roasted, peeled and quartered
4 ounces fresh mozzarella, goat or other favorite cheese, sliced
sea salt and ground pepper

Vinaigrette Ingredients:

1/4 cup basil leaves
1 tablespoon chopped marjoram
1 tablespoon chopped parsley
1 clove garlic, minced
1/3 cup extra virgin olive oil
4 teaspoons aged red wine vinegar
1/4 teaspoon sea salt
freshly ground pepper


  • Slice top one-third off loaf of bread and set aside.

  • Pull out insides. (You can use it to make breadcrumbs.)

  • For Vinaigrette: Finely chop herbs with the garlic, then add the olive oil. Add the vinegar and salt and season with pepper. Taste and adjust seasonings if needed.

  • Paint inside of bread with some of dressing, then make layers of sliced tomatoes, pepper and cheese.

  • Bathe each layer with dressing and season with salt and pepper.

  • Add bread top, press down and cut into slices. Packs well if wrapped tightly.

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