Updated Wednesday, February 9th, 2005
Yield: Makes 6 or more sandwiches.
Nothing beats the combination of crusty bread, fresh produce, and summer herbs in these tomato, basil, and mozzarella sandwiches.
Slice the French bread on the diagonal, making at least a dozen slices. (If using foccacia, split in half and slice into wedges.) Coat one side of each slice of bread with pesto or olive oil. Layer on the tomato slices, season with salt and pepper, add the mozzarella slices and fresh basil leaves, and top with a second piece of bread.
In this issue: Summer Off the Beaten Path
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