Sunday, September 12, 2010

Grilled Tomato and Mozzarella Sandwiches with Green Heirloom Tomato Gazpacho

This is a good variation on a grilled cheese sandwich. It’s especially great with cold, green tomato gazpacho.

I will definitely miss good tomatoes this winter. I’ve consumed a lot of varieties this summer and heirlooms are one of my favorites. This recipe is from Noca in Phoenix.


• 1 pound ripe green heirloom tomatoes, cored, cut into large chunks

• 1 6-inch piece unpeeled English hothouse cucumber, diced

• 1/2 cup chopped onion

• 1/2 cup chopped celery

• 1/2 cup salted roasted Marcona almonds

• 2 tablespoons extra-virgin olive oil

• 2 large garlic cloves, peeled

• 1 tablespoon Champagne vinegar or other white wine vinegar

• 1 teaspoon (or more) coarse kosher salt

Combine first 8 ingredients and 1 teaspoon coarse salt in processor. Blend to almost smooth puree (some texture should remain). Season with pepper and more salt, if desired. Transfer to medium bowl. Cover; chill at least 3 hours and up to 1 day.


• 8 1/3-inch-thick slices brioche or challah, trimmed to 5x3 inches

• 1 8-ounce package smoked mozzarella cheese, cut into 1-inch-wide by 1/8-inch-thick slices

• 2 large heirloom tomatoes (preferably Brandywine), cut into 1/4-inch slices

• 1/4 cup (1/2 stick) butter

Cut each bread slice into rectangle (about 4 1/2x2 1/2 inches). Arrange 4 bread rectangles on work surface. Top bread with half of cheese slices (trimming to fit) and 2 tomato slices. Sprinkle tomatoes with salt and pepper. Top with remaining cheese, then remaining bread; press to compact.

Melt butter in large skillet over medium heat. Add sandwiches. Cover and cook until bread is golden, turning once, about 3 minutes per side. Transfer sandwiches to paper towels. Cut each sandwich in half.

Divide gazpacho among 4 bowls; place on plates. Arrange sandwiches alongside.

Bon Appetit!