Tuesday, October 1, 2013

Oven Roasted Tomato and Mozzarella Sandwich

Sandwiches are my weakness especially vege sandwiches. It can be the simple tomato and onion sandwich that we make at home for as long as I can remember. A simple sandwich made with cheese and a little poppy seed dressing between two plump slices of bread is another one I make to assuage the evening hunger pangs. The best sandwiches I have had was when we stayed in the US, from the numerous delis, Quiznos, Au Bon Pain, etc., some toasted and some with fresh crunchy vegetables. The toasted warm sandwiches and soups were apt for the north-east winter lunch and I would literally run to Au Bon Pain or the deli across the street. I was introduced to the eggplant and mozzarella and the roasted tomato and mozzarella sandwiches during one of those lunch times and fell in love with them.
Today, I made an oven roasted tomato and mozzarella sandwich with some lettuce leaves and a sprinkling of herbs. It is very easy to make and once the tomatoes are roasted all that's needed is to put all the ingredients between two slices of bread.
Bread - 4 slices
Tomato - 2 medium sized
Mozzarella cheese - 4 slices
Oil (preferably Olive) - 2 tsp
Salt to taste
Oregano to taste

Wash and slice the tomatoes into thick slices. Take a bowl, add the tomatoes, 1tsp oil, the salt and oregano and mix well. Preheat the oven to 200 degree Celsius. Apply the rest of the oil on one part of the tray and place the tomato slices on it and slide it into the oven for about 20 to 25 minutes.
Take two slices of bread and top with the cheese and pop it into the oven till the cheese melts and spreads. Top with the roasted tomatoes, sprinkle some more oregano if you like and the lettuce leaves. Top with the remaining two bread slices and its ready to serve.

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