Fresh Mozzarella Caprese Sandwiches

I love challenging recipes. New ethnic foods, creative use of ingredients, different cooking techniques and subtle, but effective flavor combinations. This is not one of those recipes. However, this recipe can be pulled together in less than 10 minutes and is as satisfying and delicious as anything I've cooked.

There was a time when the only appetizer I ordered from a restaurant was the Tomato Caprese salad. To a Long Island girl this was the height of class. "No I do not want the garden salad. Pshaw. I'll have the Mozzarella (pronounced Ma-zah-rehll-ah) Caprese. With fresh ground pepper please." And then I'd order a Riunite Lambrusco.

Fresh Mozzarella Caprese Sandwiches
Makes 2 servings (calories per serving: 450)

1/2 fresh french baguette; cut into 2 pieces, sliced lengthwise (farmer's market)
1 heirloom tomato; sliced (farmer's market)
1/2 avocado; sliced (very difficult to find at a farmer's market unless you're in CA)
1 bunch fresh basil (I grow mine in the backyard, but also available at the farmer's market)
3 oz. fresh mozzarella; sliced (farmer's market)
Olive oil/balsamic vinegar; less than a tsp. a piece
salt/pepper to taste

To prepare: Lightly toast the inside of the baguette. Assemble sandwiches with tomato slices, avocado slices, mozzarella and basil. Brush mixture of oil and vinegar onto to one side of the baguette. Sprinkle with salt and pepper. Die and go to heaven.

With fresh ingredients this recipe is basically unbeatable. So go make it now before the ingredients are out of season.