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Wednesday, April 6, 2011

Tomato, Mozzarella, Prosciutto and Basil Open Faced Sandwich


Tomato, Buffalo Mozzarella, Prosciutto and Basil on top of a ciabatta bun toasted in 400 degree oven for 8 minutes is the best tasting sandwich you will ever bite into!  I could eat these sandwiches everyday they are so delicious.  So find some really ripe beefsteak tomatoes and buffalo mozzarella, 
prosciutto and of course the basil,
to make these fabulous sandwiches.



The Players!
Olive oil, 1 ball of buffalo mozzarella, 1 large beefsteak tomato, 
basil and a few slices of prosciutto.


These tomatoes were the best I have had since last summer.  Bought them over at Mc Kinney's Farmers Market


Rub each sliced bun with olive oil and toast 
under the broiler until lightly browned. 
Remove from broiler and top with a lice of tomato


Add a slice of the mozzarella, then prosciutto and top with basil.


It's a work of art!


No words can explain this...


If you can't manage this with a fork and knife, just pick it up 
and eat it like a piece of pizza.

Happy Eating!

The Recipe:

Tomato, Mozzarella, Prosciutto and Basil Open Faced Sandwich

Serves 4

2 square ciabatta buns, sliced in half
1 large ripe beefsteak tomato
1 large ball of buffalo mozzarella
4 thin slices of prosciutto
3 large leaves of basil, sliced
1 tablespoon olive oil

Drizzle olive oil over each slice of ciabatta buns.  Put under broiler until lightly browned and toasted.  Remove from broiler and start layering with tomato, mozzarella, prosciutto and basil.  Return to a pre-heated 400 degree oven and bake for about 8 minutes or until mozzarella starts to melt.  Remove and dig in!

Happy Eating!




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