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A Big Tomato Sandwich

Source of Recipe


From the Local Flavors Cookbook






List of Ingredients



• 1 large (1-lb.) loaf ciabatta
  
• Herb Vinaigrette (recipe follows)
  
• 2 or more big ripe, juicy tomatoes (tomatoes of choice are Brandywines, Striped Germans, Carmello, and Costoluto Genovese)
  
• 1 large yellow or red bell pepper, roasted, peeled and quartered
  
• 4 ounces fresh mozzarella, goat cheese or other favorite cheese, sliced
  
• Sea salt and freshly ground pepper
  






Instructions



1. Slice the top third off the loaf of bread and set it aside. Pull out the inside. (You can use it to make bread crumbs.)
   
   
2. Paint the inside of the bread with some of the dressing, then make layers of sliced tomatoes, pepper and cheese. Bathe each layer with the dressing and season with salt and pepper.
   
   
3. Add the top, press down, then cut into quarters or sixths. This packs well if wrapped tightly.
   
   Serves 4 to 6
   
   THE HERB VINAIGRETTE
   
   1/4 cup basil leaves
   1 Tbsp chopped marjoram
   1 Tbsp chopped parsley
   1 small clove garlic, minced
   1/3 cup extra-virgin olive oil
   4 tsp aged red wine vinegar
   Sea salt and freshly ground pepper
   
   Finely chop the herbs with the garlic, then add the olive oil. Add the vinegar and 1/4 teaspoon salt, and season with pepper. Taste and adjust the seasonings, if needed.