A little Mediterranean on a bun
The first time I had a fresh mozzarella sandwich was from a street vendor in London about 15 years ago. I thought I'd died and gone to heaven. I ate one each day for 10 days straight. Make one tonight and serve it with some pickled vegetables and fresh fruit salad. Use up those strawberries you bought over the weekend.
To make the Caprese Salad Sandwich, layer a split baguette with slices of fresh mootz and juicy red tomatoes. Drizzle with good olive oil and season with coarse salt. Top it all with fresh basil leaves. If you want more protein and flavor, add a few slices of prosciutto. Dinner will be on the table in minutes.
Because you saved so much time, why not make parfaits of pound cake, lemon yogurt and granola. Top with a pile of whipped cream.
Stir Crazy is written by Times food editor Janet K. Keeler, who cooks in a kitchen she hates for a job she loves. Menu suggestions are posted weekdays. Comments and suggestions are invited.
cheese, glorious cheese! what more can i say. and with a ripe, red tomato slice, sheer perfection!
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