Hot summer weather
has returned this week, so the summer isn't over quite yet. It's a
lovely weather today and I can't wait to get out to a culture
festival all around Copenhagen Harbour. There are different
performances, exhibitions and events everywhere and the weather is
just perfect for it. So I guess the plan for today is settled, but
I'm not sure yet what to do tomorrow. Of course the festival still
continues tomorrow, but let's see how much we manage today.
Last weekend I
made these delightful little sundried tomato, mozzarella, olive and
basil sandwiches or panini. The bread was a really nice artisanal
rosemary and sea salt bread. It was just perfect for this dish.
Sundried tomato and mozzarella
sandwiches
Ingredients
2 artisanal breads
125 g mozzarella
100 g sundried
tomatoes
50 g green olives
2 tbsp garlic
butter
Fresh basil leaves
Salt to taste
Ground black
pepper to taste
Method
Heat a grill pan
on the stove and preheat the oven to 180C.
Chop the
mozzarella, sundried tomatoes and green olives coarsely and mix them
with the basil leaves, salt and pepper.
Cut the breads in
half, spread the garlic butter on each side inside and fill the
breads with the mozzarella and tomato mix.
Close the breads
and grill them on a grill pan so that they get some grilling marks.
Finish them in the oven and bake them for about 5-10 minutes
depending on how crispy you want the bread to be.
Enjoy!
Your VegHog
your sandwich looks so good - I want one - actually I have made a few focaccia lately and think this might work well in such a sandwich. We had white night last night (will post photos) which had some good illuminations. But the weather was not kind - I am out to the pub for lunch and hope weather is better.
ReplyDeleteThis is the kind of sandwich i want to eat at the weekend. I like that you have both sundried and fresh tomatoes here too.
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