Pizza & Handhelds · Italian
Open-Faced Tomato and Mozzarella Rolls
Split crusty rolls get a slick of olive oil, crisp lettuce, cool slices of fresh mozzarella and bright ripe tomato. A crack of black pepper and pinch of dried herbs finish a light lunch that is ready in minutes.
Test kitchen note: Use tomatoes at room temperature; refrigerated tomatoes taste flat and mealy, and this simple sandwich depends on their flavor.
Method 5 steps
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Brush the cut sides of the rolls with olive oil.
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Lay a lettuce leaf on each roll half.
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Top with overlapping slices of mozzarella.
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Arrange tomato slices over the cheese.
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Season with flaky salt, plenty of black pepper and the dried herbs, and serve right away.
That is the whole pie. Enjoy every slice.
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