(If you don’t want garlic on the outside of your sandwich, and thus on your fingers, read the first note for an alternative.)
- ½ c. olive oil
- 4-5 cloves of garlic
- Choose some good, flavorful bread.  Use two slices per sandwich.
- Cover each slice of bread with fresh basil leaves.
- Thickly cut fresh tomato slices (~¼" thick). Blot dry and then salt the tomato. Place on half the bread slices.
- Thickly cut bufala mozzarella slices.  Place on the other half of the bread slices.
- Close the sandwich(es) up and brush both sides with the garlicked oil.
- Toast, grill, or, as I do, press.  In a press, put the sandwich tomato side down.
 This was tonight’s refinement; it is a keeper, and is the reason I’m posting the recipe now, even though a recipe isn’t really needed. In the past I’ve crushed garlic and brushed it onto the bread with the EVOO. The flavor of the garlic just didn’t come through. But doing it this way, blending the garlic into the oil and letting it sit? Now we can taste the garlic!
An alternative that has also been very good is to very thinly slice the garlic (like Paul Cicero / Paul Sorvino in Goodfellas) and layer it between the tomato and mozzarella.
 Our normal bread in this market is Heather’s 50% Whole Wheat Sourdough. We pick it up either at the Rosewood Market (deliveries T, Th, Sat) or at the local market on Saturday mornings. But if we lived in a different market, I swear I could live on LaMadeleine’s seven grain bread. It’s one of the things we miss about living in Dallas, and we brought a loaf home from our Atlanta Thanksgiving trip. I used the seven grain bread tonight. Yummers!
 You really, really, really want the sort of bufala mozzarella that comes packed in water. It gets marvelously stretchy and has a flavor that the hard blocks of mozzarella do not have. I slice it with a kitchen tool that looks very much like this one.
 I suppose some day I’d like a sandwich press / vegetable grill with plates that remove for easier cleaning, but this one does me fine for now. Without the press, I would grill this open face to start with and then close it up partway through, finishing with the tomato side down.