Tomato + Basil + Mozzarella Recipe

Make the spread

In a medium bowl, combine the softened cream cheese, harissa paste, lemon juice, salt, and black pepper. Whisk or beat with a fork until smooth and evenly colored. Taste and adjust harissa for heat or salt as desired. Cover and refrigerate while you prepare the rest of the sandwich (at least 10 minutes to let flavors meld).

Slice the fresh mozzarella into 1/4-inch (about 6 mm) slices; if using a ball, pat dry with paper towel to remove excess moisture.

Slice the ripe tomatoes into 1/4-inch slices. If tomatoes are very juicy, blot slices lightly with paper towel to avoid soggy bread.

If oil-cured tomatoes are in large pieces, roughly chop so they distribute evenly. Reserve 1 tablespoon of the oil from the jar for the dressing if available; otherwise use olive oil.

Wash and dry basil leaves. Tear a few large leaves in half if they are oversized so they layer neatly on the sandwich.

Preheat oven to 375°F (190°C) if you want the ciabatta slightly warmed/crisped. Split the ciabatta horizontally. Lightly brush cut sides with 1 tablespoon of olive oil and place cut-side up on a baking sheet. Toast in oven 5–7 minutes until warm and slightly crisp; or skip to serve at room temperature.

Spread a generous layer (about 2–3 tablespoons per sandwich half) of the harissa cream cheese on the bottom half of the ciabatta.

Layer half the mozzarella slices evenly over the harissa cream cheese.

Distribute the tomato slices over the mozzarella. Season the tomato layer with a light sprinkle of the sea salt and about 1/4 teaspoon freshly ground black pepper.

Scatter the chopped oil-cured tomatoes evenly over the tomato slices, tucking some pieces so they don’t slide out.

Tuck basil leaves over the tomato and oil-cured tomato layer so each bite has fresh basil flavor.

Drizzle the remaining 2 tablespoons olive oil and the balsamic glaze evenly over the assembled ingredients.

Place the top half of the ciabatta on the sandwich. Press gently to compact, then cut into desired portions (2–4 servings depending on loaf size).

Serve immediately so the ciabatta stays slightly crisp. If making ahead up to 2 hours, keep toppings and bread separate and assemble just before serving to avoid sogginess.

Leftover components (spread, chopped oil-cured tomatoes) keep covered in the refrigerator for up to 3 days; assembled sandwich is best eaten the day it’s made.