A Big Tomato Sandwich

We still have lots of tomatoes in the garden so tonight we had this.

I used a recipe from Local Flavors: Cooking and Eating from America's Farmers' Markets by Deborah Madison. It is such an inspiration. Each picture just makes you want to try it.

I started with a 1 lb. loaf ciabatta. You want a crusty, strong-textured bread. In the book she shows a round loaf which looks lovely. I sliced off the top third of the loaf and pulled out the inside to make room for the filling. I "painted" the inside of the bottom of the loaf with an herb vinaigrette (1/4 c. basil leaves; 1 T. chopped oregano (she suggests marjoram but I had none in the garden); 1 T. chopped parsley; 1 small clove garlic, minced; 1/3 c. EVOO; 4 t. aged red wine vinegar; 1/4 t. Salt, and freshly ground pepper.)

I alternated layers of sliced tomatoes, roasted red peppers, and 4 oz. fresh sliced mozzarella, on the bottom 2/3 of the loaf. After adding each layer I "painted" the vinaigrette on and seasoned with S&P.

Delicious!