Summer Fare: The Best Tomato and Mozzarella Sandwich

It’s a three day weekend for most of you, so that means no workplace lunch, bodegas, cafeterias, or chipotle (if that’s your scene) for a day. Instead of sacrificing what you really want for lunch because of long lines or the price tag, treat yourself to a sandwich with all the fixings in your own home.

With a layer of fresh mozzarella and tomato, a swipe of basil pesto and a sprinkling of caramelized onions–this is a simple, but winning combination. All of the ingredients I used came from either the farmers market or our farm share, so when we purchased turnips for dinner I used the greens instead of lettuce to finish off the sandwich. Served on a hearty grain bread, this sandwich will quickly become  your at home, go-to sandwich. Ditch the peanut butter and jelly and ham and cheese. Time for something oh so familiar, but made with undeniably fresh ingredients.

The Best Tomato and Mozzarella Sandwich

(Makes 3 sandwiches!)

  • 6 pieces of multi-grain bread
  • 1/4 lb. fresh mozzarella, sliced
  • 1 large tomato, sliced
  • 1/2 a large white onion, sliced into rings
  • 1 teaspoon brown sugar
  • Greens, anything will do here like mixed greens, iceberg, beet, or turnip greens
  • Pesto, use this recipe for classic pesto
  • olive oil, salt, and pepper
  1. In  a small saucepan on low heat, sauté the onions with olive oil, salt, pepper and brown sugar until soft and darkened in color.
  2. Prepare the pesto and pre-heat the oven to 350 degrees.
  3. Brush olive oil on either side of each piece of bread. Place each piece on a baking sheet to toast the bread. Keep your eye on the bread, making sure to flip and not burn it.
  4. To assemble, spread some pesto onto the bottom of a piece of bread. Add a portion of tomato, mozzarella, greens, and then onion. Top with another piece of bread. Repeat two more times for three awesome sammies.
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