Gazpacho Sandwich Recipe
Ingredients
| Baguette | 1/2 Ounce | |
| 3/4 cup yellow or red cherry tomatoes and/or grape tomatoes | ||
| 2 ounces fresh mozzareila cheese, cubed | ||
| Cucumber | 1/4 Cup (16 tbs), coarsely chopped | |
| 2 thin slices red onion, separated into rings | ||
| Mint | 1 Tablespoon, snipped | |
| Red wine vinegar | 1 Tablespoon | |
| Olive oil | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Basil leaves | 1/2 Cup (16 tbs) | |
Directions
Cut the French bread in half vertically.
Cut a thin horizontal slice from the top of each portion; set aside.
Using a paring knife, carefully remove bread from the center of each portion, leaving a 1/4 inch shell.
Reserve the center pieces of bread for another use.
Quarter the cherry tomatoes or halve the grape tomatoes.
In a medium bowl stir together the tomatoes, mozzarella cheese, cucumber, onion, mint, vinegar, oil, salt, and white pepper.
Line bottoms of bread shells with basil leaves.
Fill with tomato mixture.
Replace bread tops.
Wrap each sandwich in plastic wrap and chill for 4 to 24 hours.
Cut a thin horizontal slice from the top of each portion; set aside.
Using a paring knife, carefully remove bread from the center of each portion, leaving a 1/4 inch shell.
Reserve the center pieces of bread for another use.
Quarter the cherry tomatoes or halve the grape tomatoes.
In a medium bowl stir together the tomatoes, mozzarella cheese, cucumber, onion, mint, vinegar, oil, salt, and white pepper.
Line bottoms of bread shells with basil leaves.
Fill with tomato mixture.
Replace bread tops.
Wrap each sandwich in plastic wrap and chill for 4 to 24 hours.
Chef
