Eli's Mozzarella, Tomato, and Basil Sandwiches
Eli Zabar, owner of The Vinegar Factory in New York City, believes that with only a few fresh ingredients, you can achieve a full-flavored sandwich. This is one of Eli's favorite recipes.
- Yield: Makes 3 to 4 sandwiches
Source: Martha Stewart Living Television
- 1 loaf ficelle
- 2 tablespoons Dijon mustard
- 2 tablespoons corn oil
- 1 teaspoon sherry-wine vinegar
- 2 red or yellow tomatoes
- 8 half-inch slices fresh mozzarella
- 10 to 15 whole basil leaves
- Freshly ground pepper
Slice ficelle loaf down the top center, taking care not to cut all the way through. Spread halves open.
Make vinaigrette: In a small bowl, combine Dijon mustard and corn oil, and whisk until emulsified. Add sherry-wine vinegar. Whisk to combine.
Layer tomatoes in pocket of bread. Layer mozzarella on top of tomatoes. Grind pepper over top of sandwich.
Pour vinaigrette over tomatoes. Add basil leaves to top of sandwich. Cut sandwich into individual portions.