Vacuum-packed mozzarella tends to be dry and easy to grate. If it’s in whey or water, you’ll need to pat the cheese dry and then chop it.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This sandwich sounds very tasty. I got some pecorino recently and am trying to find uses for it, but in reading the recipe, I'm wondering whether the bread and tomatoes shouldn't be sliced a bit thicker? Maybe it's a typo? 1/4 inch-thick slices of bread are pretty thin, about half the standard thickness of sliced bread, and 1/8 inch-thick slices of fresh tomato are pretty hard to achieve. I'm thinking it would make really tiny little sandwiches, but maybe that's the point? I haven't actually tried the recipe, so I"m giving it a neutral rating.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?