Fresh Bruschetta Sandwich

There is an Italian deli not far from where we live that makes amazing bruschetta sandwiches. We try not to eat out too often, but every now and then Rachel and I will grab a sandwich and go picnic at the park.

Last week during the heat wave here in NJ I decided to try create our favorite sandwich myself. The results were great! A light, fresh sandwich perfect for the summer. It was too hot to picnic with our little boy, so we had a little picnic in our kitchen with our sandwiches.

This fresh bruschetta sandwich is a perfect lunch for the summer. I hope you will make it and maybe go on a picnic yourself.

PS – I have been really concentrating on taking better pictures lately. Hope you are noticing improvements.

Recipe: Fresh Bruschetta Sandwich

Ingredients

  • 2 cups fresh tomato, diced
  • 1/4 cup red onion, diced
  • 2 tbps fresh basil, chopped
  • 1 1/2 tsp olive oil
  • 3/4 tsp kosher salt
  • Arugla
  • Balsamic Vinegar
  • Fresh Mozzarella
  • Semolina Bread

Directions

  1. Combine diced tomatoes and onion with chopped fresh basil in a bowl.
  2. Stir in olive oil and kosher salt. Set aside.
  3. Cut open your semolina bread and lightly toast.
  4. Drizzle balsamic vinegar on the bread.
  5. Arrange single layer of sliced fresh mozzarella on bread.
  6. Add a handful of arugla.
  7. Spoon on Bruschetta to your preference.

Preparation time: 10 minute(s)

Number of servings (yield): 4 2

1. These are most of the ingredients you will need for this recipe. I accidentally included the cilantro I had picked up for dinner, instead of the fresh basil from my garden. Oh, and you’ll also need Olive Oil and Salt, not pictured here. I’ll blame the oversight on being hungry (and if that doesn’t work can I blame the baby?)

2. Dice your tomatoes and onions.

3. Fresh basil is an absolute must for this. The dried stuff is not the same.

4. Chop your basil and add to the tomatoes and onions.

5. A fresh loaf of semolina bread is my recommendation for this sandwich.

6. Slice your fresh mozzarella.

7. I recommend lightly toasting your bread first, then laying the fresh mozzarella on it. Again, I blame hunger here, in this picture the bread wasn’t toasted. It was still good though!

8. Add arugula and bruschetta, and drizzle balsamic vinegar on the bread.  There you have it. A tasty, fresh bruschetta sandwich. Perfect summer food, and a great way to use your tomatoes and herbs if you garden.

You could also make appetizers with this fresh bruschetta recipe, instead of a sandwich. But then I suppose you would have to share, and who wants to do that :)

 

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