Calabria or Capri, the sandwich is a year-round favorite served on a baguette from Philadelphia's Abruzze Bakery.
The sandwich's ingredients can easily be found at any reputable grocery or specialty market. But the extra virgin olive oil should never be replaced with a regular "pure" olive oil.
"It adds a depth of flavor to this simple sandwich that cannot be replaced," Jack says.
320 PRODUCE'S CALABRESE
12-inch seeded baguette
4-ounce ball of whole milk
mozzarella
1 ripe garden tomato
2 leaves of red leaf lettuce
2 tablespoon of extra virgin olive oil
1 teaspoon of red wine vinegar
3 tablespoons of freshly julienned basil
1 teaspoon of grated Pecorino
Romano cheese
Pinch of finely chopped oregano, thyme or rosemary
Slice the mozzarella and tomato into round sandwich slices approximately a quarter-inch thick. This should make about eight slices of each. Next, slice the baguette open, leaving it hinged on one side. Pull out the bulk of the bread from the bottom half.
Then apply one tablespoon of olive oil and a pinch of finely chopped herbs to the bread. Lay four mozzarella slices down followed by the leaf lettuce and all eight slices of tomato, drizzling the vinegar on top. Cover the tomatoes with the basil and the Pecorino.
Finally, lay the last four slices of mozzarella on top and dot each slice with the rest of the olive oil. Cut the baguette in half, and enjoy with a friend.
