Fresh Mozzarella & Tomato, Mmmm

My husband hates tomatoes and I just don’t know how this can be. I love them so much there’s a part of me that wonders if this might actually qualify as a character flaw. It can’t be a personality thing because we have the same Pixie Personality. So, this sandwich idea is for all of the flawless people out there.

I got this recipe from delish.com, which looks to be owned by Microsoft. You’re perhaps thinking what I was thinking which was, what in the world is Microsoft doing peddling recipe ideas? In the military, I think they call this mission “creep” and in business school I think it’s something like “moving away from your core competency.” But, heck, they probably make more advertising money on their content website than we ever will. Well, I don’t know about ever, since Kate and I do hope to rule and dominate the online content world one day. Or perhaps that’s just the overly ambitious Classic in me shaped by my Smart Structure father — Smart Structures always seem to find themselves leading whatever they touch. I can’t picture an Organic Freedom wanting to rule and dominate anything. It wouldn’t be harmonious — perhaps they might benevolently dominate and rule?

Wait, what was I talking about? Oh right, recipes. Okay, back to OUR core competency — great ideas!

Fresh Mozzarella and Tomato Sandwiches

Ingredients
1/2 cup(s) Salsa Verde, (see below)
8 slice(s) (1/2 inch thick each) Tuscan bread
2 medium ripe tomatoes, each cut into 4 slices
8 ounce(s) fresh mozzarella cheese, cut into 8 slices

Directions
Spread about 1 tablespoon of our Salsa Verde on 1 side of each bread slice.
Place 2 tomato slices and 2 mozzarella slices on each of 4 bread slices.
Place remaining bread slices, sauce side down, on top. Cut each sandwich in half to serve.

Nutrition Facts

  • calories: 455
  • total fat: 26g
  • cholesterol: 44mg
  • sodium: 690mg
  • carbohydrates: 38g
  • fiber: —
  • protein: 17g

Salsa Verde

Ingredients
1 clove(s) garlic, cut in half
1/4 teaspoon(s) salt
2 cup(s) (packed) fresh Italian parsley leaves
1/3 cup(s) olive oil 
3 tablespoon(s) capers, drained
3 tablespoon(s) fresh lemon juice
1 teaspoon(s) Dijon mustard
1/8 teaspoon(s) ground black pepper
 

Directions
In food processor with knife blade attached, or in blender, combine all ingredients and blend until finely chopped. If not using sauce right away, cover and refrigerate up to 3 days. My tweak? Maybe just buy some.

Kelly’s Variation

Ingredients
4-8 Basil Leafs
8 slice(s) (1/2 inch thick each) Tuscan bread — or use thin French baguette
2 medium ripe tomatoes, each cut into 4 slices
8 ounce(s) fresh mozzarella cheese, cut into 8 slices
Olive oil
Balsamic vinegar

Directions
Drizzle olive oil and balsamic vinegar on 1 side of each bread slice.
Place 2 tomato slices and 2 mozzarella slices on each of 4 bread slices.
Place remaining bread slices, sauce side down, on top. Cut each sandwich in half to serve.