Recipe courtesy of Martha Stewart
Yield:
3 to 4 servings
Level:
Easy

Ingredients

Directions

Slice ficelle lengthwise down the center of the top of the loaf. Be sure not to cut all the way through. Spread halves open.

Combine Dijon mustard and corn oil and whisk until emulsified. Add sherry wine vinegar. Whisk to combine.

Layer tomatoes in pocket of bread. Layer mozzarella on top of tomatoes. Grind pepper over top of sandwich.

Pour vinaigrette over tomatoes. Add basil leaves to top of sandwich. Cut sandwiches in sections.

Categories:

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Chicken Mozzarella Pasta

Recipe courtesy of Ree Drummond

Mozzarella Fonduta

Recipe courtesy of Giada De Laurentiis

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Basil Pesto

Recipe courtesy of Food Network Kitchen

Mozzarella Stuffed Portobellos

Recipe courtesy of Michael Chiarello

Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli

Recipe courtesy of Valerie Bertinelli

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking