1/1 Photo of Tomato Sandwich from Italy
David Lettvin's Note:
This is a common lunchtime sandwich in Naples, Italy. When I lived there, I ate them at least three times a week. It is perfectly acceptable to add other stuff like capers, oregano, crushed black olives, etc. but the basic sandwich is so glorious that you really don't need to get complicated. This simple recipe is the epitome of summer to me. Feel free to modify to taste, but reme
My Private Note
Units: US | Metric
- 1All ingredients in this recipe are to taste.
- 2Assume that each person will eat at least a half loaf sandwich.
- 3Build these sandwiches immediately before serving.
- 4Slice tomatoes to 1/4 or 1/2 inch slices.
- 5Crush lots of fresh garlic cloves.
- 6Chop some basil leaves leave some whole for decoration.
- 7Cut loaf of Italian bread in half crosswise.
- 8Slice each half loaf lengthwise but NOT all the way through as you would for a sub sandwich.
- 9Open each half loaf flat.
- 10Drizzle a good amount of olive oil on both sides of the loaf.
- 11Spread fresh garlic (to taste) on bottom of loaf.
- 12Spread some chopped basil (to taste) on bottom of loaf.
- 13Lay tomato slices on bottom of loaf slightly overlapping.
- 14Add more garlic if desired.
- 15Salt and pepper to taste.
- 16Add some whole basil leaves for decoration.
- 17Serve open for eye appeal.
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Nutritional Facts for Tomato Sandwich from Italy
Serving Size: 1 (274 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 430.7
- Calories from Fat 49
- Total Fat 5.5 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 882.3 mg
- Total Carbohydrate 80.2 g
- Dietary Fiber 5.5 g
- Sugars 4.4 g
- Protein 14.3 g
The following items or measurements are not included: