Sandwiches are usually something to tide us over, to get us by, a lunch grabbed on the run. But a sandwich made with care and very fresh ingredients turns into something different altogether – a simple gourmet meal that highlights the flavors of summer, and is perfect for a picnic or dinner al fresca.
Serves 4 to 6
1 large (1 pound) loaf ciabatta Herb Vinaigrette, below 2 or more big ripe, juicy tomatoes 1 large pepper, roasted, peeled, and quartered (see above) 4 oz. fresh goat cheese or mozzarella sea salt and freshly ground pepper
Slice the top third off the loaf of bread and set it aside. Pull out the inside. (You can use it to make bread crumbs.) Paint the inside of the bread with some of the dressing, then make layers of sliced tomatoes, pepper, and cheese. Bathe each layer with the dressing and season with salt and pepper. Add the top, press down, then cut into quarters or sixths. This packs well if wrapped tightly.
The Herb Vinaigrette:
¼ cup basil leaves 1 Tbs. chopped marjoram 1 Tbs. chopped parsley 1 small garlic clove, minced 1/3 cup extra virgin olive oil 4 tsp. aged red wine vinegar sea salt and freshly ground pepper
Finely chop the herbs with the garlic, then add the olive oil. Add the vinegar and ¼ tsp. salt and season with pepper. Taste and adjust the seasonings if needed.
