08 August 2012
Fig, mozzarella, and basil sandwich
I bought a pint of figs at the farmer's market this weekend. For the next few days, as I ate the vast majority of them out of hand, here's what I heard.
"You're going to make The Sandwich."
"When are you going to have The Sandwich?"
"Did you make The Sandwich?"
Yes. With the last two figs left in the basket, I made The Sandwich.
The Sandwich consists of figs, mozzarella, and basil on bread toasted and brushed with olive oil. It's a variation on the fig and mozzarella sandwich I first read about on Chocolate and Zucchini in 2004. That means I've been making it for EIGHT YEARS.
It's definitely worth eating one of these every fig season for eight years running. That's all I'm saying.
bread, preferably sourdough, ciabatta, or sliced baguette
ripe black mission figs
fresh basil leaves
freshly ground pepper
Toast your bread lightly by the method of your choice. I use the toaster oven. Did you know we don't own a toaster? FACT.
Brush your bread with a light layer of olive oil. The original recipe has you use pesto, but I tend not to have any on hand. Olive oil works very well.
Layer each piece of bread with slices of mozzarella and fig, as well as leaves of basil. Be generous with the basil. If you want to add a couple leaves of arugula, that would work too.
Grind a layer of pepper over each piece of bread. Voila!
Eat open-faced or closed at your discretion.
Faint with happiness.