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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You'll have enough tomato spread for leftovers. Ingredients:
4 tablespoons extra-virgin olive oil plus additional for drizzling |
4 large garlic cloves, pressed |
2 6-ounce cans tomato paste |
2 teaspoons sugar |
1 teaspoon dried oregano |
1 teaspoon coarse kosher salt |
4 ciabatta rolls or other italian bread rolls, split horizontally |
2 8-ounce balls mozzarella cheese, thinly sliced, drained on several layers of paper towels |
2 cups arugula or mixed greens (optional) |
Directions:
1. Place 4 tablespoons oil and garlic in small saucepan. Stir over medium heat until garlic is golden, about 1 minute.
2. Remove pan from heat; stir in tomato paste. Stir in sugar, oregano, and 1 teaspoon coarse salt. Return pan to heat; cook until tomato spread is bubbling, 2 to 3 minutes. Remove from heat. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
3. Spread 1 teaspoon tomato spread on top and bottom halves of rolls. Divide cheese slices among bottom halves of rolls. Drizzle with oil; sprinkle with salt and pepper. Top with arugula, if using. Cover with roll tops. Cut sandwiches in half; wrap. DO AHEAD: Can be made 1 day ahead. Chill.
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