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.
Your mouth will thank you.