Saturday, April 2, 2011
Posted by Level VI Kitchen Wizard at 4/02/2011
Can I just say how much I love fresh chunk mozzarella cheese? I can? Okay, I LOVE mozzarella chunk cheese!! And this sandwich was perfect for indulging in that love.
This recipe was super duper easy and very quick to put together. I got the recipe from the Cook This, Not That recipe book. I will probably being blogging quite a few recipes from that book this month, actually, so be prepared. The recipe says to cut the baguette into quarters, which results in 4 lunch-portion sized sandwiches. This sandwich was nice because while filling, it tasted deliciously light.
It would make a great sandwich for an afternoon picnic in the sunshine!
And since the cookbook I got this from included the nutrition facts, so shall I. Enjoy!
1 baguette, sliced in half lengthwise
1 clove garlic, peeled and cut in half
2 large heirloom tomatoes, sliced
4 oz fresh mozzarella, sliced
15-20 fresh basil leaves
Salt and pepper to taste
1 Tbsp olive oil
1 Tbsp balsamic vinegar
Preheat the broiler. Broil the baguette, cut sides up, 6" from heat, for about 2 minutes, until the inside is lightly toasted. Rub each half with a half clove of garlic; the crusty bread will release the garlic's essential oils, giving you instant garlic bread.
Layer the bottom half of the baguette, alternating with slices of tomato, mozzarella, and basil leaves. Season evenly with salt and lots of fresh black pepper. Finish with a drizzle of olive oil and vinegar, then top with the other baguette half. Cut the whole package into four pieces.
Makes 4 sandwiches / Cost per serving: $2.96
17 g fat (4.5 g saturated)
410 mg sodium