Tomato, Cucumber & Mozzarella Recipe

Make dressing

In a small bowl or jar, combine apple cider vinegar, Dijon mustard, honey and minced shallot. Whisk (or shake if using jar) while slowly streaming in 4 tablespoons extra-virgin olive oil until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust sweetness or acidity if desired. Set aside at room temperature for at least 5 minutes to allow flavors to meld.

Slice the tomatoes into 1/4-inch thick rounds. If tomatoes are especially juicy, place slices on paper towels and lightly pat to remove excess moisture.

Peel the cucumber if desired and slice into 1/8–1/4-inch rounds. If cucumber has large seeds, halve lengthwise and scoop seeds before slicing.

Slice the fresh mozzarella into 1/4-inch rounds. If using a ball, drain any excess liquid and pat gently with paper towel.

Pick and lightly rinse basil leaves, then pat dry. Tear larger leaves in half to fit sandwich size.

Lightly toast the 8 slices of house-made bread until just golden — this helps prevent sogginess from tomato and dressing.

Brush the inside (toasted) surfaces of each slice with 1/2 tablespoon extra-virgin olive oil total distributed across slices (about 1/4 teaspoon per slice) or simply drizzle; this adds flavor and a moisture barrier.

Place mozzarella slices evenly on 4 bread slices (2 oz per sandwich). Season mozzarella lightly with a pinch of kosher salt and a few grinds of black pepper (use portion of the 1 tsp salt and 1/2 tsp pepper).

Layer tomato slices over the mozzarella, distributing evenly. Sprinkle a light pinch of salt (from the remaining salt) over the tomato to draw out flavor.

Add cucumber slices in a single even layer atop tomatoes.

Tuck basil leaves over the cucumber layer so aroma is evenly distributed.

Drizzle about 1 tablespoon of the prepared apple cider vinaigrette over the fillings of each sandwich (use roughly 4 tablespoons total across 4 sandwiches). Reserve any extra vinaigrette for serving.

If using, lightly drizzle 1/2 tablespoon balsamic reduction per sandwich and sprinkle a pinch of crushed red pepper flakes to taste.

Top each sandwich with the remaining bread slices, press gently to compact, and slice each sandwich in half if desired.

Serve immediately so bread remains slightly crisp. Provide extra vinaigrette on the side for those who prefer more dressing.

If preparing ahead, assemble without dressing and store wrapped in the refrigerator up to 4 hours; add vinaigrette just before serving to avoid sogginess.