Tomato/Mozzarella Sandwich
Road Trip Recipe: Tomato and Mozzarella Focaccia Sandwiches 
These are a favourite of mine in the summer when you can get real vine-ripened tomatoes at farmers markets or from your own garden. Make sure focaccia is firm – if it is too crumbly, the sandwiches will fall apart.
Serves 4
4 7” x 7” pieces of plain or onion focaccia bread
6 large ripe (preferably summer vine-ripened) tomatoes, sliced thinly
1 “tube” of fresh mozzarella – usually sealed in plastic in the specialty cheeses area
12-14 fresh basil leaves, shredded
½ cup extra virgin olive oil
4 tablespoons red wine vinegar
Salt and freshly ground pepper
Using a small bowl, whisk oil into vinegar in a steady stream. Add salt and pepper to taste. Set bowl aside or put in a small container for the road. You will not need to refrigerate this dressing – just shake it in its container and it’s ready to go!
Slice focaccia lengthwise into halves. Brush or lightly drizzle each half of focaccia with vinaigrette dressing. Slice fresh mozzarella into thin rounds and arrange on each sandwich half. Top with tomato slices and then add shredded basil – working to make sure all is evenly distributed. Top with other half of sliced focaccia, and cut sandwich in half with a knife.
Store in a airtight container or in a zip-lock bag. It is healthy, delicious and easy to prepare.

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