• Prep Time: 10 mins
  • Cooking Time:
  • Serves: 2 Servings

Pressed Mozzarella and Tomato Sandwich

Category: Tomatoes, Sandwiches

 Ingredients List

  • 2 tablespoons Dijon mustard
  • 1/2 cup oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil
  • 1/2 loaf ciabatta bread (about 5 ounces), split horizontally and hollowed out
  • Romaine lettuce leaves
  • 6 ounces fresh mozzarella, sliced
  • 1/2 cup fresh flat-leaf parsley, leaves
  • Coarse salt and ground pepper

 Directions

Step 1

In a small bowl, whisk together mustard and oil until thick; spread on bread. Layer bottom half of bread with some of the lettuce, then cheese, tomatoes, and parsley. Season with salt and pepper. Top with remaining lettuce and bread.


Step 2

Wrap sandwich tightly in plastic; place on a baking sheet. Top with another sheet, and weight down with canned goods or a heavy skillet. Refrigerate at least 1 hour and up to overnight to meld flavors. Cut in half, and serve.

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