Simple, Summer Supper

It is HOT.  This time of year always makes me dread making supper - the last thing I want to do is be in the kitchen sweating.  I have lots of stand-by meals, but its always fun to add something new to the rotation.  I also like using what is in season - and right now that means tomatoes.  I used a little inspiration from a sandwich I had in Charleston recently and a classic tomato caprese salad and came up with my own version of a caprese sandwich. Sometimes the simplest meals are the best - we just had these for supper and my mouth is watering again just thinking about them. 




Caprese Sandwich

-fresh tomatoes (from your garden or the farmer's market - grocery store 'maters always disappoint)

-ball mozzarella, sliced

-fresh basil

-ciabatta bread (loaf or rolls)

-olive oil (a decent one - leave the cheap stuff for cooking)

-balsamic vinegar
-salt and pepper

Toast the ciabatta bread (sliced horizontally) for five minutes in the oven until just warm.  Slice the tomatoes into several thick slices, then liberally sprinkle both sides with sea salt and freshly ground pepper.  Place some tomatoes, mozzarella, a few basil leaves on each sandwich.  Drizzle olive oil and balsamic vinegar over the tomato, top with the other half of the ciabatta bread, then enjoy!

photo © Johnny Katchoolik
for openphoto.net CC:Attribution-NoDerivs-NonCommercial