-Sliced mozzarella cheese
-Rustic ciabatta bread
-Salt and pepper
Christian: Okay, this one was a bit of an ad-lib because of some ingredient issues. First, the fresh basil we purchased started to go bad, and then we noticed our ciabatta on the verge of becoming a bread petri dish. Instead of running back to the store to get more of both, we did the best we could by cutting some slices of non-moldy bread and using dried basil flakes from the spice cabinet.
As you can see from the picture above, it really ended up more like a bruschetta. So while all of the ingredients were fine together, it still wasn’t a proper sandwich. Who made such a boneheaded decision?
Oh, right. It was us. Sorry.
At least Susannah was able to use the rest of the good ciabatta to sop up some leftover olive oil and balsamic, so this one wasn’t a complete loss.
Susannah: It’s a good thing we don’t own our own sandwich shop because this one was a comedy of errors. We purchased all of the ingredients a few days in advance and let half of them go bad before we could use them. The fresh basil turned brown and the ciabatta started getting mold spots. Nevertheless, we forged on. We sliced some usable parts of the bread, poured on the olive oil and balsamic vinegar, layered on the mozzarella and tomato, and then sprinkled on some dried basil flakes.
Although it tasted fine and had very familiar flavors, this simply wasn’t a sandwich. It was a canape or, at the very least, a loaded bruschetta. But give me some ciabatta with olive oil and vinegar, and I am a happy girl.
Next Up: #34 – Veggie Ham, American Cheese, Lettuce, Tomato and Mayo on Toast