Recipe: Tomato and Mozzarella Sandwiches with Garlic Vinaigrette (weighted/pressed)

TOMATO AND MOZZARELLA SANDWICHES

FOR THE GARLIC VINAIGRETTE:
2 tablespoons red wine vinegar
1 to 2 large garlic cloves, peeled and crushed
1 tablespoon finely chopped onion or shallot
1/2 teaspoon dried oregano or marjoram
2 tablespoons chopped fresh parsley
1/2 cup olive oil

FOR THE SANDWICH:
1 pound fresh mozzarella cheese, thinly sliced, or Havarti, Brie or goat cheese
Freshly ground pepper
Crushed red pepper, optional
1 (1 pound) loaf of long, thin Italian or French bread
3 firm ripe tomatoes, washed, thinly sliced
1 small red onion, peeled, thinly sliced
Red leaf lettuce leaves, washed, patted dry, or arugula or basil leaves

TO MAKE THE VINAIGRETTE:
In a jar with a tight-fitting lid, combine vinegar, garlic, onion, oregano, parsley and olive oil, and shake well to mix.

Let stand for at least 1 hour before using.

TO MAKE THE SANDWICH:
Layer cheese slices in a shallow dish and drizzle with 2 tablespoons vinaigrette. Season with pepper and crushed red pepper.

Slice bread lengthwise, without cutting through, so that is hinged. Pull out soft inner crumbs from loaf, making a slight hollow, and brush insides generously with vinaigrette.

Place overlapping slices of tomatoes and cheese on one half of the bread. Top with onion slices and sprinkle with a little vinaigrette. Cover with lettuce.

Close the sandwich and wrap tightly in plastic wrap, then wrap it again in foil. Put the sandwich under 10 pounds or so of weight for about 1 hour to distribute the flavors and moisture through the bread.

TO SERVE:
Cut the loaf crosswise into manageable slices.

VARIATION:
In addition to the tomatoes, layer the cheese with slices of marinated olives or artichoke hearts, anchovies, or thin slices of ham, salami or prosciutto.

Makes 8 servings
Adapted from source: Feasts Afloat by Jennifer Trainer Thompson and Elizabeth Wheeler