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Tomato, Basil, and Mozzarella Sandwiches

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 6 or more sandwiches.
Category
Sandwiches
Course
Lunch
Sources
Weekly Wisdom

A fresh tomato, basil, and mozzarella sandwich is the perfect healthy and easy dinner. Added pesto or extra virgin olive oil adds wonderful flavor. And no cooking!

Try the “Ten Great Sandwiches” recipes page for more lunchtime ideas!

Ingredients
1 small loaf French bread (or foccacia or other bread)
6 tablespoons basil pesto (or substitute olive oil)
6 large ripe tomatoes, sliced
salt and pepper, to taste
1 pound fresh mozzarella, thickly sliced
fresh basil leaves (about 24)

Instructions

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.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Doreen Flynn</span> Sat, 08/22/2015 - 20:26
Any recipes you have on basil I'd love them please
<a title="View user profile." href="/author/editors">The Editors</a> Sun, 08/23/2015 - 09:57

Hi Doreen, Here are all the recipes which contain the ingredient basil. http://www.almanac.com/search/for/basil?filters=type%3Arecipe

If you go to our Cooking page, you should be able to search recipes by any ingredient! 

 <span>Dpaine7</span> Sat, 08/13/2011 - 14:42
At this time of the year, when REAL tomats are perfect and REAL basil still grows plentifully, there's not much better. Probably my favorite summer lunch, supper, and snack! The mozz isn't even necessary. For a major sandwich, split a large baguette lengthwise, and in addition to the tomatoes, basil, and oil add a thin layer of canned drained tuna, some sliced olives, some sliced onion, and some extra olive oil -- the Provencal sandwich "Pan Bagna" (Other optional ingredients: minced garlic, anchovies, capers, julienned red pepper, roasted red bell peppers... -- but I prefer a plainer sandwich.) A real Pan Bagna, after assembly, gets wrapped in plastic wrap, then weighted down between a couple of cutting boards -- I use a brick -- for a few hours. Messy and heavenly!