Big tomato sandwich

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

Serves 4

Screen Shot 2014-08-21 at 2.46.50 PM.png

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

Directions:

  • 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.

Featured Posts
Recent Posts

Chef Alison Negrin

Alamo, CA 94507

Phone: 925-588-9150

chefalison@gmail.com

www.chefalisonnegrin.com

Follow me!
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon
Linkedin logo
Connect with me!

© 2021, Chef Alison Negrin, all rights reserved. Website Developed by PaperlessVA.com