Grilled Heirloom Tomato and Mozzarella Sandwiches with Green Heirloom Tomato Gazpacho
A sophisticated summer meal featuring grilled sandwiches made with smoky mozzarella and fresh heirloom tomatoes, served alongside a refreshing green tomato gazpacho with Marcona almonds. The combination creates a perfect balance of warm, melty sandwiches and cool, crisp soup.
Ingredients
- •1 pound ripe green heirloom tomatoes, cored, cut into large chunks
- •1 piece unpeeled English hothouse cucumber
- •½ cup chopped onion
- •½ cup chopped celery
- •½ cup salted roasted Marcona almonds
- •2 tablespoons extra-virgin olive oil
- •2 cloves large garlic cloves
- •1 tablespoon Champagne vinegar
- •1 teaspoon coarse kosher salt
- •8 slices brioche or challah
- •1 package smoked mozzarella cheese
- •2 large heirloom tomatoes
- •¼ cup butter
Cooking Instructions
- 1.
Combine first 8 ingredients and 1 teaspoon coarse salt in processor. Blend to almost smooth puree (some texture should remain). Season with pepper and more salt, if desired. Transfer to medium bowl. Cover; chill at least 3 hours and up to 1 day.
180 min
- 2.
Cut each bread slice into rectangle (about 4 1/2 x 2 1/2 inches). Arrange 4 bread rectangles on work surface. Top bread with half of cheese slices (trimming to fit) and 2 tomato slices. Sprinkle tomatoes with salt and pepper. Top with remaining cheese, then remaining bread; press to compact.
10 min
- 3.
Melt butter in large skillet over medium heat. Add sandwiches. Cover and cook until bread is golden, turning once, about 3 minutes per side. Transfer sandwiches to paper towels. Cut each sandwich in half.
6 min
- 4.
Divide gazpacho among 4 bowls; place on plates. Arrange sandwiches alongside.
2 min
