1 cup sun dried tomatoes
¼ cup olive oil
¼ cup high quality balsamic vinegar
1 Tbs sugar
¼ tsp kosher salt
Fresh mozzarella cheese
Fresh Basil
Prosciutto
1 Baguette

Heat the olive oil until it is hot but no bubbles have formed (I nuked it for about 1 minute…it worked perfectly), turn off the heat and add the sun dried tomatoes. Allow the tomatoes to soften in the oil for about 20 minutes. Add the vinegar, sugar, and salt and stir to combine.

To assemble the sandwich, cut a baguette into about three inch pieces, and slice lengthwise. Layer 2 pieces of prosciutto, 1 slice of fresh mozzarella, 3 tomatoes, and 2 pieces of the basil. Drizzle some of the vinegar and oil marinade from the tomatoes over the toppings and a little onto the bread. Put top slice of bread on the sandwich. Serve and enjoy!

Recipe notes: You could use sun dried tomatoes that are already soaked in oil, but I prefer to make my own because a) it’s cheaper and b) you can use a better, more flavorful olive oil. When you buy the dried tomatoes make sure they are fresh so they are still a bit soft.