Tomato Mozzarella Sandwich Recipe

Make basil oil

In a small bowl, combine 2 tablespoons extra-virgin olive oil, chopped basil leaves, 1 teaspoon lemon juice, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk until emulsified and taste; adjust salt or lemon as needed. Let sit 5 minutes so flavors meld.

Slice the tomato into 1/4-inch thick slices. Pat the tomato slices dry with a paper towel to remove excess moisture so sandwich does not get soggy.

Drain the fresh buffalo mozzarella and slice into 1/4-inch rounds. If mozzarella is very wet, gently press between paper towels to remove excess liquid.

Drain jarred roasted red peppers and slice into 1/4-inch strips if not already sliced.

If your mixed greens are large, give them a rough chop so they fit comfortably on the roll.

Using a serrated knife, split the rustica roll horizontally. If you prefer a warm sandwich, toast cut sides lightly under a broiler or in a skillet until just golden, about 1–2 minutes.

Brush the cut interior of both roll halves generously with the prepared basil olive oil, using about 1 tablespoon per half (reserve a little for finishing if desired).

Layer the bottom half of the roll in this order: mixed greens (about 1 cup, lightly packed), tomato slices (arrange 3–4 slices to cover the bread), a pinch of salt and a grind of black pepper over the tomato to enhance flavor, buffalo mozzarella slices (arrange evenly over the tomatoes), then roasted red pepper strips on top of the mozzarella.

If using, drizzle 1 teaspoon balsamic glaze over the mozzarella and peppers and sprinkle a light pinch (about 1/8 teaspoon) of red pepper flakes for heat.

Place the top half of the roll over the fillings and press gently to compress slightly so the sandwich holds together.

Cut the sandwich in half on the diagonal. Serve immediately so the bread remains crisp and the mozzarella is fresh. If preparing to-go, wrap tightly to keep the sandwich intact and the cheese from drying.