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.
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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.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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