Sink Into the Best Summer Sandwich Ever!

I just got back from the bounteous Ridgewood Farmer's Market, which is a terrible place to go if you are already really hungry.  The produce, breads, pickles, and cheeses all called to me at once to come and buy them.  So, I did.

When I got home, I sliced and toasted some of the whole grain bread from Baker's Bounty.  I think I detected a little buckwheat in there, which makes it infinitely more interesting than the fluffy yet bland stuff from the supermarket.  Then I sliced up some cherry tomatoes.  Yes, it's more work than the big tomatoes, but I think at this time of year, their flavors are more concentrated.  

*Warning:  Dangerously Compelling Description.  Read at own risk of piling on a few pounds this summer.

Okay, now, if you have never stood in the big line at the mozzarella stand because it looked like too much effort for cheese, let me thank you.  That means you are one less person standing between me and all that milky deliciousness.  What kind of a friend would I be, though, if I didn't make you swear to try it next time you are there?  Go on, the line's not that long.  Bring that baby home and place it on a cutting board that has channels to catch the gorgeous ooze that's about to happen. Now, cut a slice right away and enjoy that little piece of Heaven.  And by the way, if I catch you putting your mozzarella into the fridge before you try it, I'll confiscate it.  I mean it.  If there's any left after you're done, feel free, though.  Otherwise, it would be a terrible waste.

So, back to the sandwich.  Drizzle some good olive oil on the toasted bread.  Top it with the tomato slices and give a little grind or pinch of salt.  Place your mozzarella on top of that and finish it all off with a few fresh herb leaves.  I used basil, but you could use thyme, oregano, or even parsley.  Just make sure they are fresh.  Top it off with the other slice of olive-oil drizzled toast and enjoy!