Open-Faced Tomato and Mozzarella Sandwich with Basil Dressing and Fleur de Sel Garnish

 

A superb way to use summer's tomato and basil bounty is to make this delicious sandwich. I used a French demi-baguette as a base for this "culinary" creation of mine. It was very fresh and just the right size. But frankly, I found the baguette too dense for the sandwich (it's not often you'll hear me complain about bread). What one wants here is a crunchy loaf that will support what it's topped with while allowing the basil and tomatoes to take the leading role. So you may want to try an Italian loaf which is not as dense as a French one. Whatever you do, don't use sourdough bread ... A rosemary loaf would be nice. How about an olive loaf??? There are lots of options, therefore make the recipe your own by choosing your favourite type of bread! The ingredients listed are enough for a smaller roll, one that makes a perfect lunch for two people. If you choose to go for a larger loaf, you'll have to double up on the ingredients. 

Ingredients:

Get some bread!

fresh mozzarella cheese, roughly chopped

2 or three freshly picked tomatoes, sliced

fleur de sel 

black pepper
chives, chopped

a few basil leaves sliced into chiffonade (to use as topping)

a scant amount of olive oil for topping

2 tablespoons mayonnaise

a squeeze or two of lemon juice

3 tablespoons olive oil, divided

1 clove of garlic, minced

1/4 cup basil, chopped well

salt and pepper to taste

Directions:

• Preheat the oven to 350 F.
• Make the basil dressing by combining the mayonnaise, 2 tablespoons of olive oil, chopped basil, minced garlic, lemon juice, and salt and pepper to taste. Mix or whisk kind of really, really well. 
• Slice the bread roll in two halves lengthwise. Lightly sprinkle one tablespoon of olive oil over both halves of the bread. Brush each half with the basil dressing.
• Top with the shredded fresh mozzarella.
• Place the bread halves on a baking sheet and bake them for five minutes until they become crispy and the cheese begins to turn a light golden brown. 
• Take the baking sheet out of the oven. Let the bread stay on the baking sheet. Top each half with tomato slices.
• Turn off the oven. Place the baking sheet into the still-warm oven so the tomatoes are exposed to heat. After about a minute, remove from the oven.  
• Lightly sprinkle the tops of your open-faced sandwiches with fleur de sel to taste. Add some ground black pepper, chopped chives and basil chiffonade. Drizzle over with a little olive oil and serve right away.