How to Make Homemade Mozzarella Sandwiches
Bf & I have been on a healthier kick lately.
Before you roll your eyes, thinking that I’m going to boast about how much better & healthier I feel blah blah blah, let me just say that it hasn’t been all sun chips and rose-infused water. The other day I saw Twizzlers strewn on the sidewalk and seriously contemplated eating them–yes, off the sidewalk.
It hasn’t been easy, but we’ve found a way to make it work. The rule is no junk food or unhealthy snacking coupled with healthier meals, which my sweet tooth has been seriously pissed about.
There is solace in all of this, though (aside from bf’s hot new physique)–the weekends are fair game. When Friday night rolls around said rules get thrown out of our sixth floor window. Anything goes, really. And since now I have just 48 sweet hours to indulge, I’ve started to make sure that what I do eat is damn good. This weekend, I made homemade fresh mozzarella sandwiches with red pepper tapenade, roasted tomatoes and basil…and I was NOT shy on the cheese. I broiled the tomatoes before putting the sandwiches together to concentrate their flavor and made the tapenade to add a salty kick.
Here’s to breaking the rules!
Fresh Mozzarella Sandwich with Roasted Red Pepper Tapenade
ADAPTED FROM The Partial Ingredients & Full Circle
SERVES 3 TO 4
For the tapenade:
3 tablespoons roasted red pepper, roughly chopped
2 sun dried tomatoes, roughly chopped
1/2 fresh parsley, roughly chopped
1/4 cup whole kalamata olives
small palmful of walnuts
1 clove garlic
1/8 cup olive oil
salt & pepper to taste
For the sandwich:
1 large tomato (beefsteak or Roma are great)
salt & pepper
loaf of ciabatta or a baguette
2 big handfuls of basil
8 oz. fresh mozzarella
Set the oven to broil on the ‘low’ setting. Slice the tomato & place onto a baking sheet greased with olive oil. Sprinkle with salt & pepper and place in the broiler for approximately 15 minutes (keep a close eye on the slices). Meanwhile, in a food processor, pulse together the roasted red pepper, sun dried tomatoes, parsley, olives, walnuts, garlic, olive oil, salt & pepper, then set aside.
Remove tomatoes from oven when slightly charred & roasted down and allow to cool. Slice the bread, then place basil leaves onto 3 of the slices. Top with tomatoes, mozzarella, tapenade & the other slices of bread. Heat up a grill pan and grill each side of the sandwiches until the mozzarella has softened slightly. Serve immediately.