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The tomato mozzarella sandwich is so simple it hardly needs explaining, but it certainly should be prepared more often by home cooks (hence the post!).
A good tomato mozzarella sandwich, like most Italian dishes and recipes, is dependent on great ingredients; therefore high quality tomatoes, whole or Buffalo milk mozzarella cheese, extra virgin olive oil, and bread are vital. For my sandwich I’m using:
- Whole milk mozzarella from Carfuso’s Fairway Market in New Jersey
- TomCat bakery sourdough baguette
- Gargiulo Sorrentolio Venus Organic Extra Virgin Olive Oil
- Organic, greenhouse, grape tomatoes from California (not my first choice given the season, but tomato season is over here in New Jersey)
- Dried oregano from Nonna Latella in Calabria
- Kosher salt and freshly ground black pepper
- Fresh basil (not available at this time)
I start by adding the extra virgin olive oil to both side of my bread, followed by a single layer of mozzarella and tomato. I add salt, pepper, and oregano and a drizzle of olive oil. If I had access to fresh basil I would include a few, bruised (to release the flavor), leaves as well. Enjoy the sandwich with a glass of Ciro Librandi Bianco or crisp lager or IPA.
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