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| Courtesy Martha Stewart |
Ingredients
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2 tablespoons Dijon mustard
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1/2 cup oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil
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1/2 loaf ciabatta bread (about 5 ounces), split horizontally and hollowed out
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Romaine lettuce leaves
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6 ounces fresh mozzarella, sliced
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1/2 cup fresh flat-leaf parsley, leaves
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Coarse salt and ground pepper
Directions
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In a small bowl, whisk together mustard and oil until thick;
spread on bread. Layer bottom half of bread with some of the lettuce,
then cheese, tomatoes, and parsley. Season with salt and pepper. Top
with remaining lettuce and bread. -
Wrap sandwich tightly in plastic; place on a baking sheet.
Top with another sheet, and weight down with canned goods or a heavy
skillet. Refrigerate at least 1 hour and up to overnight to meld
flavors. Cut in half, and serve.Thanks Martha Stewart!
this sounds really good!!
That looks delicious! Yumm, maybe I'll go get these ingredients for lunch today, thanks for sharing!
I am going to try this thanks.
This is an excellent recipe; looks absolutely delicious! I love tomato and cheese sandwiches, but usually just make them on roast with nothing fancy. This seems like a good way to make it a sandwich with way more substance without much work.