Big tomato sandwich
A wonderful way to use up those huge tomatoes from the garden
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
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.