| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
3 |
servings |
INGREDIENTS
| 1 |
|
Loaf ficelle |
| 2 |
tb |
Dijon mustard |
| 2 |
tb |
Corn oil |
| 1 |
ts |
Sherry-wine vinegar |
| 2 |
|
Tomatoes; red and yellow |
| 8 |
sl |
Fresh mozzarella; 1/2" thick |
| 10 |
|
Whole basil leaves; (to 15) |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Slice ficelle loaf down the top center, taking care not to cut all the way
through. Spread halves open. Combine Dijon mustard and corn oil, and whisk
until emulsified. Add sherry-wine vinegar. Whisk to combine. Layer tomatoes
in pocket of bread. Layer mozzarella on top of tomatoes. Grind pepper over
top of sandwich. Pour vinaigrette over tomatoes. Add basil leaves to top of
sandwich. Cut sandwich into individual portions. Makes 3 to 4 sandwiches.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net "
Per serving: 105 Calories (kcal); 10g Total Fat; (79% calories from fat);
1g Protein; 4g Carbohydrate; 0mg Cholesterol; 133mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Eli Zabar; Owner; Eli's Vinegar Factory, 431 Eas
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