Often it’s the combination of just a few of the right ingredients that makes a terrific sandwich. The texture and flavor contrasts of the creamy, mild cheese, sweet onions, sharp greens, and classic tomato on a big fresh roll make this one just right. You can make it with a crusty bread like ciabatta or French or Italian bread or rolls, but then you’d better tuck a big linen napkin under your chin and hold the sandwich over a dinner plate to catch the juices and pieces of the generous filling that may slide out. So roll up your sleeves, grab hold of this stack of deliciousness, and open wide! And serve with a pile of extra napkins.
Yields 4 sandwiches
Time: 30 minutes
4 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley or basil and oregano
1 garlic clove, minced or pressed
8 ounces fresh mozzarella cheese, cut into ¼-inch-thick slices
1 large red onion, sliced into ¼-inch-thick rounds
6 cups loosely packed fresh greens, such as chard, arugula, or spinach (large stems removed and leaves coarsely chopped)
Salt and freshly ground black pepper
2 teaspoons white balsamic vinegar or apple cider vinegar
2 tomatoes, sliced
4 big sandwich rolls
In a bowl large enough to hold the cheese, combine 2 tablespoons of the olive oil with the herbs and garlic. Add the cheese, coat with the seasoned oil, and set aside. Prep the other ingredients.
Warm a griddle or large heavy skillet to medium-high. Add 1 tablespoon of the oil and the onion slices, arranged in a single layer, and sprinkle with salt. Cook for 2 to 3 minutes on each side until just tender and browned but not scorched. Using a large enough spatula to keep the rounds intact, remove the onions from the skillet. Add the remaining 1 tablespoon oil and the chopped greens and stir until wilted, just a minute for arugula or spinach, a bit longer for chard. Transfer the greens to a bowl and toss with the vinegar and a little salt and black pepper.
Assemble the sandwiches: onion slices, greens, cheese, and tomato. Drizzle the inside surface of the top pieces of the rolls with whatever is left of the seasoned oil from the cheese.
This mild cheese sandwich goes well with a soup that has a touch of smoky hotness, such as Sopa Verde de Elote or Smoky Split Pea Soup.