Open Faced Mozzarella and Tomato Sandwiches
The night after we made mozzarella I decided to do something that I LOVE and is special even though it is so simple to make. One of my favorite summer meals as a kid was open-faced mozzarella and tomato sandwiches. When the garden was producing handfuls of tomatoes and the summer nights were just starting to get a little bit cooler, my mom would whip up a whole bunch of these amazing delights for everyone to eat. We would enjoy them out on the porch with the sun setting and the breeze blowing as we listened to the crickets and birds begin their evening song.
You know I love food, but I especially love it when it brings back childhood memories! This quick meal is perfect for those nights when you want to relax and enjoy family without having to slave in the kitchen to make a good home cooked dinner.
1 loaf crusty bread
3-4 large ripe tomatoes
Italian seasoning or salt and pepper
Preheat your oven to 350°F. Slice your crusty bread into thick 1/2 – 3/4 inch slices. Place on a baking sheet and drizzle with olive oil.
Slice the tomatoes and mozzarella into 1/4 inch slices. First lay on your basil leaves (putting them on first will keep them from crisping too much in the oven) and then layer the tomato slices and mozzarella on the bread. Drizzle with a little more olive oil and sprinkle with the Italian seasoning or the a little salt and pepper – whichever you perfer.
Bake in the oven for 15-20 minutes or until the bread has crisped up and the tomatoes and mozzarella is bubbly. Serve hot.
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