I Just Whipped up a Little Somethin’ Somethin’

Okay, so since I recently let you in on my dirty little secret, I’ve had a change of heart.  2010 is my year to try new things in the kitchen.  Nothing award winning… I just need to move beyond my pasta and chicken rut. 

So without further ado, here is a little somethin’ somethin’ that I whipped up for my hubby and me for lunch.  It was super easy- just my skill level.

Open Faced Tomato & Mozzarella Sandwich

I bought an Italian round (slightly crusty on the outside, soft on the inside) at the bakery.  I would love to learn how to bake this at home!

Then I made the scallion oil.  1/3 cup roughly chopped scallions…

…1/2 cup roughly chopped basil.  If you don’t like the flavor of basil, you can easily use Italian parsley leaves.  I’m a basil freak, though!

Add this great smelling mixture to a food processor.  This is the same mini processor which I used to use to make my kids’ baby food.  Ahh!  The good ol’ days.

Process until finely chopped. Then add 1/2 cup extra virgin olive oil and give that baby a whirl for a few seconds to combine.  Add Kosher salt to taste.  Can you smell that?  That’s what heaven smells like.

Now that the scallion oil is finished, slice fresh tomatoes…

… and fresh mozzarella.

Brush the bread with extra virgin olive oil.  I used organic olive oil because it automatically bumps up the “cool factor” like 10 points.

Now grill the bread for a few minutes on each side until lightly browned.  Sorry for the ugly picture… I was getting hungry!

To assemble the sandwich, rub one side of each slice of bread with a peeled garlic clove.  Place the grilled slices on a serving tray.  Arrange a slice of mozzarella and a tomato slice or two over each half slice of bread.  Spoon about a tablespoon of scallion oil over the tomatoes and  mozzarella and sprinkle with Kosher salt.

 

And there you have it.

A delish open faced tomato & mozzarella sandwich.  

Try it.

Your mouth will thank you.