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Eli’s Mozzarella, Tomato, and Basil Sandwiches
Recipe Summary
Yield: Makes 3 to 4 sandwiches
Ingredients
Ingredient Checklist
1 loaf ficelle
2 tablespoons Dijon mustard
2 tablespoons corn oil
1 teaspoon sherry-wine vinegar
2 red or yellow tomatoes
8 half-inch slices fresh mozzarella
10 to 15 whole basil leaves
Freshly ground pepper
Gallery
Eli’s Mozzarella, Tomato, and Basil Sandwiches
Recipe Summary
Yield: Makes 3 to 4 sandwiches
Gallery
Eli’s Mozzarella, Tomato, and Basil Sandwiches
Eli’s Mozzarella, Tomato, and Basil Sandwiches
Eli’s Mozzarella, Tomato, and Basil Sandwiches
Recipe Summary
Yield: Makes 3 to 4 sandwiches
Recipe Summary
Yield: Makes 3 to 4 sandwiches
Yield: Makes 3 to 4 sandwiches
Makes 3 to 4 sandwiches
Ingredients
Ingredients
- 1 loaf ficelle
- 2 tablespoons Dijon mustard
- 2 tablespoons corn oil
- 1 teaspoon sherry-wine vinegar
- 2 red or yellow tomatoes
- 8 half-inch slices fresh mozzarella
- 10 to 15 whole basil leaves
- Freshly ground pepper
Directions
Slice ficelle loaf down the top center, taking care not to cut all the way through. Spread halves open.
Make vinaigrette: In a small bowl, combine Dijon mustard and corn oil, and whisk until emulsified. Add sherry-wine vinegar. Whisk to combine.
Layer tomatoes in pocket of bread. Layer mozzarella on top of tomatoes. Grind pepper over top of sandwich.
Pour vinaigrette over tomatoes. Add basil leaves to top of sandwich. Cut sandwich into individual portions.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Eli’s Mozzarella, Tomato, and Basil Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Eli’s Mozzarella, Tomato, and Basil Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
