Boardwalk Bakery: Tomato Mozzarella Sandwich

Tomato Mozzarella Sandwich

Boardwalk Bakery, Boardwalk Resort

Pesto Mayonnaise:
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.

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