04-21-2005, 01:40 PM
Yield: 6 sandwiches
1 1/2 pounds firm, fresh tomatoes, cored
12-inch loaf semolina bread
1 pound mozzarella cheese
1/2 cup fine cornmeal
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/4 cup olive oi
1/2 cup prepared pesto
12 basil leaves
12 slices bacon, cooked
Slice tomatoes into 12 (1/2-inch) slices. Cut bread diagonally into 12 slices; toast. Cut mozzarella into 12 (1/4-inch) slices.
In small shallow bowl, combine cornmeal, garlic salt and pepper. Dip tomatoes in mixture, coating both sides; shake off excess.
In large skillet, heat oil over medium- high heat until hot; pan-fry tomato slices until browned, about 2 minutes per side. Remove; drain on paper towels.
Spread each bread slice with pesto; arrange mozzarella slices on 6 of bread slices; top each with 2 tomato slices, 2 basil leaves and 2 bacon slices. Top with remaining bread.
1 1/2 pounds firm, fresh tomatoes, cored
12-inch loaf semolina bread
1 pound mozzarella cheese
1/2 cup fine cornmeal
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/4 cup olive oi
1/2 cup prepared pesto
12 basil leaves
12 slices bacon, cooked
Slice tomatoes into 12 (1/2-inch) slices. Cut bread diagonally into 12 slices; toast. Cut mozzarella into 12 (1/4-inch) slices.
In small shallow bowl, combine cornmeal, garlic salt and pepper. Dip tomatoes in mixture, coating both sides; shake off excess.
In large skillet, heat oil over medium- high heat until hot; pan-fry tomato slices until browned, about 2 minutes per side. Remove; drain on paper towels.
Spread each bread slice with pesto; arrange mozzarella slices on 6 of bread slices; top each with 2 tomato slices, 2 basil leaves and 2 bacon slices. Top with remaining bread.