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Tomato & Smoked Mozzarella Sandwiches

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  25 Minutes
  4 servings
Take a classic combination like fresh tomatoes and mozzarella, add a couple flavor-packed ingredients like olives and sun-dried tomatoes, put it between two pieces of crusty bread and you’ll have a satisfying weekend lunch or an easy warm-weather supper.

Make Ahead Tip: Prepare the tomato spread (Steps 1-3); cover and refrigerate for up to 4 days.
1/3 cup  sun-dried tomatoes (not oil-packed)
1 clove   garlic, crushed and peeled
1/4 teaspoon   salt, plus more to taste
2 tablespoons   extra-virgin olive oil
1 tablespoon   lemon juice
1/8 teaspoon   crushed red pepper
1/4 cup  chopped California Ripe Olives
8 slices   sourdough bread, preferably whole-grain
4 ounces   fresh mozzarella, preferably smoked, cut into 1/4-inch-thick slices
Freshly ground pepper  to taste
3   vine-ripened tomatoes, sliced
2 teaspoons   balsamic vinegar
1 cup   fresh basil leaves
Place the sun-dried tomatoes in a bowl and cover with boiling water. Let plump for 10 minutes.

On a cutting board, mash the garlic and 1/4 teaspoon salt with the side of a knife until it’s a smooth paste. Transfer to a bowl and whisk in 1 tablespoon oil, the lemon juice and crushed red pepper.

Drain the tomatoes and finely chop. Add to the bowl with the dressing, along with the olives; mix well.

Spread the tomato mixture on half the bread. Layer on cheese slices, some pepper, then the tomato slices; season with salt and vinegar. Top with several basil leaves. Brush the remaining 1 tablespoon oil over the remaining bread slices and set them on the sandwiches.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 No-Cook Dinners
Nutrition Facts per Serving
Yield:   4 servings
Calories: 351
Fat. Total: 11g
Protein: 18g
Carbohydrates, Total: 40g
Fat, Saturated: 1g
Fiber: 7g
Cholesterol: 5mg
Sodium: 740mg
% Cal. from Fat: 28%
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