Char’s Ultimate Tomato Sandwich
Char’s Ultimate Tomato Sandwich
Ingredients
- 1 large round sourdough loaf, approx 500g, or pumpernickel
- 1/2 cup mayonnaise, 125 mL
- 1/4 cup fresh basil, 60 mL, roughly chopped
- 1/4 cup fresh parsley, 60 mL, chopped
- 1 tablespoon grainy Dijon mustard, 15 mL
- 1/4 teaspoon garlic powder, 1 mL
- 1/4 teaspoon onion powder, 1 mL
- 3 cups baby arugula, 750 mL, or mixed salad greens
- 1/2 lb. mortadella, 250g, or deli meat of choice
- 4 tomatoes, to 5, thinly sliced
- 1/2 small zucchini, sliced in ribbons with a vegetable peeler or very thinly with a knife
- 1 cup pickled onions, 250 mL
- 1/2 cup crumbled feta, 125 mL
Instructions
- 1
Take the large round sourdough loaf and carefully cut a round cap off the top. Set this cap aside. Hollow out the inside of the main loaf and the inside of the reserved cap to create a bread bowl, ensuring you leave approximately 3/4-inch of bread intact along the crust.
⏱️ 5 min
- 2
In a medium bowl, combine the mayonnaise, roughly chopped fresh basil, chopped fresh parsley, grainy Dijon mustard, garlic powder, and onion powder. Stir all ingredients together until they are well combined and form a uniform mixture.
⏱️ 3 min
- 3
Evenly spread the prepared mayonnaise mixture over the entire inside surface of the hollowed-out bread bowl and also on the inside of the reserved bread cap.
⏱️ 2 min
- 4
Begin layering the sandwich ingredients inside the bread bowl. First, place the baby arugula (or mixed salad greens) to form the bottom layer. Next, arrange the mortadella (or your chosen deli meat) evenly over the arugula. Then, layer the thinly sliced tomatoes on top of the mortadella. Add the zucchini ribbons, followed by the pickled onions. Finally, sprinkle the crumbled feta cheese over the top.
⏱️ 10 min
- 5
Carefully place the reserved bread cap back onto the filled bread bowl, essentially closing the sandwich.
⏱️ 1 min - 6
Wrap the entire assembled sandwich tightly with plastic wrap to secure all the layers.
⏱️ 2 min
- 7
Place the wrapped sandwich in the refrigerator and chill for at least 2 hours, or ideally, overnight. This allows the flavors to meld and the bread to slightly soften.
⏱️ 120 min
- 8
To serve, remove the plastic wrap from the chilled sandwich. Using a sharp serrated knife, cut the large sandwich into 8 wedges.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Char’s Ultimate Tomato Sandwich
- 1 large round sourdough loaf, approx 500g, or pumpernickel
- 1/2 cup mayonnaise, 125 mL
- 1/4 cup fresh basil, 60 mL, roughly chopped
- 1/4 cup fresh parsley, 60 mL, chopped
- 1 tablespoon grainy Dijon mustard, 15 mL
- 1/4 teaspoon garlic powder, 1 mL
- 1/4 teaspoon onion powder, 1 mL
- 3 cups baby arugula, 750 mL, or mixed salad greens
- 1/2 lb. mortadella, 250g, or deli meat of choice
- 4 tomatoes, to 5, thinly sliced
- 1/2 small zucchini, sliced in ribbons with a vegetable peeler or very thinly with a knife
- 1 cup pickled onions, 250 mL
- 1/2 cup crumbled feta, 125 mL
Instructions
- 1
Take the large round sourdough loaf and carefully cut a round cap off the top. Set this cap aside. Hollow out the inside of the main loaf and the inside of the reserved cap to create a bread bowl, ensuring you leave approximately 3/4-inch of bread intact along the crust.
⏱️ 5 min - 2
In a medium bowl, combine the mayonnaise, roughly chopped fresh basil, chopped fresh parsley, grainy Dijon mustard, garlic powder, and onion powder. Stir all ingredients together until they are well combined and form a uniform mixture.
⏱️ 3 min - 3
Evenly spread the prepared mayonnaise mixture over the entire inside surface of the hollowed-out bread bowl and also on the inside of the reserved bread cap.
⏱️ 2 min - 4
Begin layering the sandwich ingredients inside the bread bowl. First, place the baby arugula (or mixed salad greens) to form the bottom layer. Next, arrange the mortadella (or your chosen deli meat) evenly over the arugula. Then, layer the thinly sliced tomatoes on top of the mortadella. Add the zucchini ribbons, followed by the pickled onions. Finally, sprinkle the crumbled feta cheese over the top.
⏱️ 10 min - 5
Carefully place the reserved bread cap back onto the filled bread bowl, essentially closing the sandwich.
⏱️ 1 min - 6
Wrap the entire assembled sandwich tightly with plastic wrap to secure all the layers.
⏱️ 2 min - 7
Place the wrapped sandwich in the refrigerator and chill for at least 2 hours, or ideally, overnight. This allows the flavors to meld and the bread to slightly soften.
⏱️ 120 min - 8
To serve, remove the plastic wrap from the chilled sandwich. Using a sharp serrated knife, cut the large sandwich into 8 wedges.
⏱️ 2 min