Fresh Mozzarella and Turkey Subs with ith Herb-Marinated Tomatoes

Written By Pam Brandon and Anne-Marie Denicole On July 18, 2012

Divas sandwichWhen tomatoes are juicy, sweet and a lusty, robust red, declare your independence from mustard, mayo and all things sandwich spread. Summer sammies should drip with the bounty of the season, resulting in an irresistible urge to grab a blanket and dine al fresco. 

Gather the very best bread and fresh mozzarella—and if you haven’t had time to grow your own, the local farmer’s market offers the tastiest tomatoes and fresh herbs, patiently ripened in the warm sun. 

To go with, pack a crunchy little salad and a dry rosé. Dessert is up to you: dark chocolate brownies laced with espresso, or perhaps just some very sweet company.

Fresh Mozzarella and Turkey Subs with Herb-Marinated ‘Maters

Serves 2



3 tablespoons balsamic vinegar

Coarse salt, freshly ground black pepper, to taste

1 tablespoon Dijon mustard

1 teaspoon agave syrup

4 tablespoons extra virgin olive oil

1 teaspoon dried basil

4 small or 2 large tomatoes, cut into thin wedges

10 fresh basil leaves, torn



1 small or medium-sized baguette, cut down the middle but not in half

1 loaf fresh mozzarella, thinly sliced

10 slices Genoa salami

1/3 pound thinly sliced roasted or smoked turkey


For tomatoes: 

Whisk together the vinegar, salt, pepper, Dijon, agave, oil, and dried basil in a medium bowl. Gently toss with the tomatoes and fresh basil. 


For sandwich:

As tomatoes marinate, layer cheese along the outside edges of the baguette, then follow with salami and turkey. Top with tomato mixture just before serving. Baguettes vary in size, so adjust ingredients accordingly. A vegetarian version of the sandwich is also delish—just omit the turkey. 


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