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
- In a small saucepan on low heat, sauté the onions with olive oil, salt, pepper and brown sugar until soft and darkened in color.
- Prepare the pesto and pre-heat the oven to 350 degrees.
- 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.
- 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.