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Tomato Mozzarella Sandwich
This tasty Italian sandwich can be served by itself or is great with soup. Marinated and roasted tomatoes are the star! A baguette is split open and homemade balsamic vinaigrette is spread on the bread. The roasted tomatoes go on next, followed by cheese and fresh spinach. The sandwich can be served then or toasted to melt the cheese.
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4 people
Ingredients
Balsamic Vinaigrette
- 6 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 clove garlic minced
- 1 tsp honey
- 1 tsp Dijon mustard
- ½ tsp dried oregano
- ½ tsp salt
- ⅛ tsp black pepper
Sandwiches
- 1 baguette ends trimmed cut into 4 equal pieces (4 oz each) and split
- 1 cup loosely packed baby arugula
- 3 medium tomatoes sliced ¼ inch thick
- 1 cup roasted red peppers patted dry and thinly sliced
- 12 slices fresh mozzarella 8 oz package
- 12 fresh basil leaves
Instructions
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For the vinaigrette, whisk oil, vinegar, garlic, honey, mustard, oregano, salt and pepper in a small bowl until well blended.
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For each sandwich, drizzle 1 tbsp vinaigrette over bottom half of bread. Layer with arugula, tomato slices, roasted peppers, cheese slices, additional arugula and basil. Drizzle with 1 tbsp dressing; replace top half of bread.
Recipe Notes
I use roasted tomatoes instead of using the red peppers. Marinate 1 lb sliced tomatoes with ¼ cup olive oil, 2 tbsp balsamic vinegar, 1 tsp Italian seasoning and 2 tsp Montreal Steak seasoning. Bake tomatoes are 475 F for 25 minutes. I also substitute fresh spinach for the arugula and toast the sandwiches to melt the cheese.