The 10 Best Sandwitches

Method:

Tomato and mozzarella sandwich

This is one of the best things to eat on a hot summer day. It is very simple, almost halfway between a bruschetta and an open sandwich, so the whole recipe depends on the quality of the ingredients. Use sweet cherry tomatoes, fresh milky mozzarella, generous extra virgin olive oil, good bread, a little salt, and a few basil leaves. There is no need to complicate it.

Marinate the tomatoes

Cut the cherry tomatoes in halves or quarters and put them in a bowl. Add abundant extra virgin olive oil and a pinch of salt, then mix thoroughly. Leave the tomatoes to rest for a few minutes. This short rest is important because the salt pulls out the tomato juices, and together with the olive oil it creates the fresh dressing that will soak into the toasted bread.

Toast the bread

Choose two nice slices of sourdough bread, ideally from a French or Italian-style loaf. The bread should be strong enough to hold the tomatoes and mozzarella without collapsing. Toast the slices until they are golden and crisp on the outside, but still slightly chewy inside. While the bread is still warm, rub it very lightly with a peeled garlic clove. The garlic should give only a perfume; it should not overpower the tomatoes.

Assemble the panino

Place the toasted slices on a plate and spoon the marinated tomatoes over them, including some of the juices from the bowl. Tear the mozzarella with your hands into soft morsels and scatter it over the tomatoes. Tearing the mozzarella gives a better, more rustic texture than cutting it neatly with a knife.

Finish and serve

Finish with another drizzle of extra virgin olive oil, a basil leaf or two, and a final tiny pinch of salt if needed. Serve immediately, while the bread is still crisp and the tomatoes are fresh and juicy.