Tomato Mozzarella SandwichBoardwalk Bakery, Boardwalk Resort
1/2 cup mayonnaise
3 teaspoons basil pesto
Oven Dried Tomatoes:
3 each vine ripe tomatoes
1 clove garlic, minced
2 teaspoons extra virgin olive oil
salt and freshly ground pepper to taste
Tomato Mozzarella Sandwich:
4 foccacia rolls
16 ounces fresh mozzarella cheese
4 teaspoons Pesto Mayonnaise
1/4 pound fresh arugula
Pesto Mayonnaise: In a small mixing bowl place mayo and pesto. Mix until well incorporated.
Oven Dried Tomatoes: Preheat oven to 200 degrees. Wash tomatoes and dry well, remove core.
Slice tomatoes into 3/4 inch slices and place on baking sheet. Combine garlic and olive oil and brush tomatoes with it. Season to taste with salt and freshly ground pepper. Roast for about 1 hour (tomatoes should be browned and juicy).
Tomato Mozarella Sandwich: Split foccacia bun. Spread 1 teaspoon pesto mayonnaise on each bun bottom. Place 1 ounce arugula on top of mayonnaise. Arrange 3 slices mozzarella cheese and top with 2-3 oven dried tomato slices.