Serious Eats: Recipes
Sack Lunch: Tomato Mozzarella Sandwich
When the dining hall became unbearable in college, I would treat myself to a fresh tomato, mozzarella, and basil sandwich at my favorite bakery. This combination fueled my most desperate studying, even in the dead of winter. At the time, I hadn't heard of "seasonal" or "local," so I didn't notice if the tomatoes were imperfect or the basil didn't taste quite right with snow on the ground.
Since then, I've voluntarily submitted to a much stricter set of guidelines about what to eat and when, which means that I'm on something of a tomato bender right now. Recently, I decided to recreate my old favorite sandwich. If you're squeamish about squishy bread, then don't make this in the morning and eat it at lunchtime but for me, dressing-soaked bread is a plus.
About the author: Robin Bellinger recently escaped a career in book publishing, which was cutting into her cooking time. Now she's a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in Midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.