PAR – TAY Sarnie
By Yankee Magazine|Apr 27 2006|
Ingredients
2 med tomatoes – thin sliced
1 tbsp Olive oil
1 tbsp balsamic vinegar
1 loaf ciabatta
1 1/3 c fresh basil (pk tight)
1/3 cup mayo
2 tsp lemon
1 clove garlic – minced
1/8 tsp hot sauce
8 slices bacon – crisp/crumbled
4 romaine lettuce leaves
8 oz fresh mozzarella – sliced thin
Instructions
Sprinkle tomatoes with salt – let sit 15 minutes – then press out moisture gently
Mix oil and vinegar
Slice bread horizontially and use fingers to scoop out 1/2 inch of innards
Puree’ 1 cup basil, mayo, lemon, garlic, hot sauce and 1/4 tsp salt. Spread this on both sides of bread. Sprinkle bacon on bottom half – along with lettuce, tomatoes and mozzarella.
Drizzle with olive oil mix
spread atop remaining basil – cut and serve
