Tomato & Smoked Mozzarella Sandwiches

Make Ahead Tip: Prepare the tomato spread (Steps 1-3); cover and refrigerate for up to 4 days.

Ingredients

1/3 cup sun-dried tomatoes (not oil-packed)
1 clove garlic, crushed and peeled
1/4 teaspoon salt, plus more to taste
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/8 teaspoon crushed red pepper
1/4 cup chopped California Ripe Olives
8 slices sourdough bread, preferably whole-grain
4 ounces fresh mozzarella, preferably smoked, cut into 1/4-inch-thick slices
Freshly ground pepper to taste
3 vine-ripened tomatoes, sliced
2 teaspoons balsamic vinegar
1 cup fresh basil leaves

Directions

Place the sun-dried tomatoes in a bowl and cover with boiling water. Let plump for 10 minutes.

On a cutting board, mash the garlic and 1/4 teaspoon salt with the side of a knife until it’s a smooth paste. Transfer to a bowl and whisk in 1 tablespoon oil, the lemon juice and crushed red pepper.

Drain the tomatoes and finely chop. Add to the bowl with the dressing, along with the olives; mix well.

Spread the tomato mixture on half the bread. Layer on cheese slices, some pepper, then the tomato slices; season with salt and vinegar. Top with several basil leaves. Brush the remaining 1 tablespoon oil over the remaining bread slices and set them on the sandwiches.