This sandwich is so quick and easy to make that it regularly saves me from hunger in a time crunch between work and class or swim practice and a bike ride!
Ingredients:
A very generous slice of a hearty, crusty bread, like Sun Dried Tomato Basil or Rosemary-Olive Oil.
1 Tbsp Balsamic vinegar
1 Tbsp olive oil
Olives of your choice, sliced
2 slices of thick-sliced Mozzarella and/or Provolone cheese
Fresh spinach leaves
Fresh basil leaves
A very ripe, sweet tomato (home grown strongly recommended), sliced
1. Rub oil on the bread and spray, sprinkle or brush with the vinegar.
2. Arrange the rest of the ingredients in whatever order suits you. I find things stay on the open slice in the order listed above.
3. Eat!
Grilled option: Add all ingredients except vinegar and greens and toast or grill. Top grilled sandwich with the basil and spinach and a sprinkle of balsamic vinegar.
Not-so-Med-option: substitute Muenster for one of the cheeses for a delicious variation.
(photo to come!)
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Yummm! Now that's lovely, thanks!
ReplyDeleteTry this as a substitute for the vinegar: let a chopped/minced onion marinate on a small cup with shoyu overnight in the fridge. It's a sauce recipe called "Joãozinho Trinta", that I got from Sonia Hirsch's 1st book, "Prato Feito". Awesome stuff in there!
ReplyDelete(You may also want to use shallot, but I've never tried that)