It's been a long few days. Here, have a sandwich.
(I'm so tempted to just title this "A Sandwich.")
Open-faced tomato, mushroom, and herb sandwiches with melted mozzarella
sourdough
dijon mustard
green onion
cilantro
grape tomatoes
mushrooms
mozzarella
pepper
Spread a layer of mustard on as many slices of sourdough bread as you want sandwiches. Chop up all your different vegetables and herbs and layer them on as well. If you hate cilantro, you can sub in parsley, or just chop up some spinach instead. Slice up some mozzarella and layer it over the top. Grind some black pepper over each finished sandwich.
Toast in the toaster oven until warm and bubbly and just barely golden brown.
Eat.
Have some of the last few clementines for dessert.
10 comments:
I love "A Sandwich." You always have fresh herbs. Always.
I love your simple yet refreshing sandwich. :)
Simple yet full of great flavor. Love it!
This is the kind of thing I live on when cycling around France and Italy where the cheese is so so good and the tomatoes like nowhere else. Gotta have loads of herbs!
Hey, where's the mozzarella. :) Looks delicious...
There's some poetry in this recipe. :)
Thanks, everyone! And I promise, there was mozzarella. :) It's just that colorful vegetables are much more photogenic than a layer of white.
Hi! I am in the mood for sandwiches and fresh herbs too...
this is the kind of stuff I like to eat when I am on the run, here in Italy we call this kind of 'open sandwich' Bruschetta. So good.
Bye
Roberta
Your sandwiches are making me hungry! Yum!!
I love open-faced sandwiches because they look so pretty! This looks delicious! :)
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