Wednesday, July 6, 2011

Gazpacho Sandwich

We went crabbing again over the July 4th weekend with our friends B. and A.McD. We stocked up on specialty root beers for the trip while our friends remembered that we needed to eat lunch at some point during the crabbing adventure. 

A.McD packed us these Gazpacho Sandwiches that I am now obsessed with. Since we were under the sun for 5+ hours, this sandwich was the perfect lunch. Light, refreshing, and flavorful. I had to share this because it is simple to make and really delicious. Thanks A.McD for the recipe and for introducing us to these yummy sandwiches. 

Gazpacho Sandwich

1/2 of an 8oz. loaf baguette-style French bread
3/4 cup yellow pear-shape and/or cherry tomatoes, quartered
2 oz. fresh mozzarella cheese, cubed
1/4 cup coarsly chopped cucumber
2 thin slices red onion, separated into rings
1 Tbsp. snipped fresh mint
1Tbsp. red wine vinegar
1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. white pepper
1/2 cup fresh basil leaves

1.  Cut bread in half crosswise.  Slice each piece horizontally, making bottom piece slightly larger than top piece.  Using a fork, carefully hollow out bottom pieces, making 1/4 in. shells. (I actually did not hollow out the sandwich because we were quite hungry, but it still worked beautifully). 

2.  In medium bowl, combine tomato, mozzarella cheese, cucumber, red onion, mint, vinegar, oil, salt, and white pepper.

3. Line bottoms of bread shells with basil leaves.  Fill shells with tomato mixture; replace tops of bread.  Wrap each sandwich in plastic wrap. Chill for 4-24 hours.  Makes 2 servings.

I used Jarlsberg cheese because we didn't have any fresh mozz at home. 

A wonderful treat for hot summer days. Since these sandwiches need to be chilled, they are really great for picnics or beach trips because you can make them in advance. 

For a real recipe for gazpacho soup, check out our friends' blog

Hope you are able to stay cool this Wednesday! 

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