Caprese Sandwich

These are best made and served without much delay, but I used to tuck them in my daughter's lunch boxes in elementary school.

Makes two sandwiches

INGREDIENTS

Two ciabatta rolls, or equivalent portion of baguette

1 ball fresh mozzarella

Fresh basil - amount varies but I use lots: from 4-8 leaves

1-2 T Extra virgen olive oil

3-4 t Balsamic vinegar (I like Colavita)

1 Roma tomato, sliced (the firmness of the Roma works well in a sandwich that will be eaten later in the day)

Pinch salt

METHOD

Slice open ciabbatta or baguette. Pour the olive oil and balsamic into a small bowl. Using a pastry brush, or a spoon, brush over the both surfaces of the bread. Cover base of sandwich with basil leaves.

Slice the Roma and the mozzarella and sprinkle with salt, then divide between the sandwiches. Top with additional basil, if desired. My kids like extra basil because it prevents the bread from getting soggy.