1 baguette, sliced lengthwise
3 large ripe heirloom tomatoes, in 1/3″ thick slices
2 4oz balls fresh Mozzarella
1 bunch fresh Genovese basil* (the kind with big, green leaves), stems removed
Traditional Balsamic Vinegar
Extra Virgin Olive Oil
Slice the baguette, lengthwise, and generously spread Mayonnaise on both cut surfaces. Arrange tomato slices, each overlapping the next a little bit, so that they cover one of the long pieces of bread. Slice the Mozzarella into 1/4″ circles, and layer on top of the tomatoes.
Top each piece of Mozzarella with a basil (or spinach) leaf, a drizzle of Balsamic Vinegar, a sprinkle of dried oregano, and a final drizzle of olive oil.
Replace the other half of the baguette on top of the sandwich bottom, and use a bread knife to slice into individual sandwiches. Serve immediately.
Makes 4 – 6 sandwiches
*or use fresh spinach leaves