Prep 5 mins
Cook 0 mins
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
- All ingredients in this recipe are to taste.
- Assume that each person will eat at least a half loaf sandwich.
- Build these sandwiches immediately before serving.
- Slice tomatoes to 1/4 or 1/2 inch slices.
- Crush lots of fresh garlic cloves.
- Chop some basil leaves leave some whole for decoration.
- Cut loaf of Italian bread in half crosswise.
- Slice each half loaf lengthwise but NOT all the way through as you would for a sub sandwich.
- Open each half loaf flat.
- Drizzle a good amount of olive oil on both sides of the loaf.
- Spread fresh garlic (to taste) on bottom of loaf.
- Spread some chopped basil (to taste) on bottom of loaf.
- Lay tomato slices on bottom of loaf slightly overlapping.
- Add more garlic if desired.
- Salt and pepper to taste.
- Add some whole basil leaves for decoration.
- Serve open for eye appeal.
Like the last reviewer said, these are absolutley fabuous for a sunny lunch outside. They are easy to make and don't keep you slaving in the kitchen. They have a great taste and are a must try.
I sure never ate these in Naples but they were good for sunny afternoons in Massachusetts too.
Brushchetta on Italian bread! Delicious!