Fresh tomatoes and mozzerella cheese make this sandwich Recipe a summer time favorite.
I’m still a sucker for fresh mozzarella—not the kind in the package, you need a great buffalo variety or one soaked in water— fresh sliced tomatoes and basil. But on my version I like to add a slathering of kalamata olive spread (Trader Joe’s is my go-to), fresh fruity olive oil, bold balsamic vinegar and spicy arugula.
Don’t chintz on the ground pepper on this sandwich. And the bread. It’s really all about the bread. Grocery store varieties just don’t cut it, so a trip to the farmer’s market or a local bakery is always in order.
Ingredients
- 2 slices sourdough or other sturdy bread like a foccacia
- 2 thick cut slices of fresh buffalo mozzarella
- 2 thick slices of tomato
- ½ cup arugula leaves
- 1 -2 T olive spread (Trader Joes is great!)
- fruity olive oil
- balsamic vinegar
Instructions
Spread the olive spread on the bottom slice of bread. Drizzle olive oil on top slice of bread. Load on tomato slices, mozzarella and arugula. Drizzle balsamic on top of arugula and more olive oil if desired. Salt and pepper. Eat.
Source: Foodiecrush
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