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“Lots of the vegetables that make up gazpacho soup are in this sandwich along with mozzarella cheese and a redolent mint vinegrette. I haven't made this sandwich yet, but it's on my list. I'm waiting until the basil in my planter gets prolific enough! This would be good picnic fare. I'm not sure where I got the recipe. Cooking time is actually chilling time.”
READY IN:
4hrs 20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the bread in half crosswise. Slice each piece horizontally, making the bottom piece slightly larger than the top picece. Use a knife to carefully hollow out the bottom pieces, making 1/4-inch shells. (Reserve bread from centers for another use.) Set the bread shells aside.
  2. In a medium bowl combine the tomatoes, cucumber, onion, mozzarella, mint, vinegar, oil, salt, and white pepper.
  3. Line the bottoms of the bred shells with fresh basil leaves. fill the shells with tomato mixture. Replace tops of bread. Wrap each sandwich in plastic wrap. Refrigerate at least 4 hours or overnight.

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