Pressed Mozzarella and Tomato Sandwich


2 tablespoons Dijon mustard
1/2 cup oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil
1/2 loaf ciabatta bread (about 5 ounces), split horizontally and hollowed out
Romaine lettuce leaves
6 ounces fresh mozzarella, sliced
1/2 cup fresh flat-leaf parsley, leaves
Coarse salt and ground pepper


1. In a small bowl, whisk together mustard and oil until thick; spread on bread. Layer bottom half of bread with some of the lettuce, then cheese, tomatoes, and parsley. Season with salt and pepper. Top with remaining lettuce and bread.

2. Wrap sandwich tightly in plastic; place on a baking sheet. Top with another sheet, and weight down with canned goods or a heavy skillet. Refrigerate at least 1 hour and up to overnight to meld flavors. Cut in half, and serve.

Special Notes:
~~For less calories/fat grams use skim or light mozzarella and maybe use half the amount, about 3 oz.

~~Recipe shared by Joanna Lleverino via