Step 1: Ingredients
- ripe tomatoes
- fresh mozzarella (this is the soft stuff in liquid - not the hard kind you put on pizza)
- Italian bread or a baguette
- fresh basil
- olive oil
- balsamic vinegar
- salt and pepper
Step 2: Slice the Tomatoes and the Mozzarella, and Chiffonade the Basil
Having a sharp knife really helps cut through a soft ripe tomato. If you push too hard you will crush it, so be careful.
I like to cut basil in a chiffonade - which is a fancy way of creating thing uniform strips out of a bunch of leaves like basil, spinach or lettuce. See my instructable on How to Chiffonade for detailed instructions.
But by all means, cut, rip, or chop the basil up any way you like.
Step 3: Assemble the Sandwich
I like to lay the tomato down first in a cascade manner where the top of each tomato rests on the bottom of the one above it. I this ensures total tomato coverage and allows me to stack a few more slices than if I just laid them down flat on the bread.
On top of the tomato goes the mozzarella cheese. Again, I like to use a cascading effect to maximize my cheese to area ratio.
After the cheese comes the basil. I like to add in a pretty liberal amount, so what is pictured below might be a bit more than you might like on your sandwich.