Yes, it is easy to buy a sandwich at the deli or to heat up a frozen snack, but there is something so simple and delicious about this dish that Kathrin’s mom likes to make. In fact, you can switch out the baguette with slices of left-over polenta and it is just as good. We would complement this dish with a green salad to make it a light lunch.
2 cloves of garlic
A few fresh basil leaves
4 tablespoons of soft butter (unsalted)
8-10 oz mozzarella
4 medium-sized tomatoes
Salt and pepper
Pre-heat the oven to 375 degrees F.
Peel and finely chop garlic, cut basil leaves in thin stripes and mix both with butter.
Slice mozzarella and tomatoes.
Cut deeply into the baguette at 2-inch intervals, without cutting through. Fill each gap with herbed butter, a slice each of cheese and tomato and salt and pepper.
Bake in oven for 15 minutes.
Serve warm in sections.