Ingredients

• 1/3 cup sun-dried tomatoes, (not oil-packed)
• 1 clove garlic, crushed and peeled
• 1/4 teaspoon salt, plus more to taste
• 2 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• 1/8 teaspoon crushed red pepper
• 1/4 cup chopped California Ripe Olives
• 8 slices sourdough bread, preferably whole-grain
• 4 ounces fresh mozzarella, preferably smoked, cut into 1/4-inch-thick slices
• Freshly ground pepper, to taste
• 3 vine-ripened tomatoes, sliced
• 2 teaspoons balsamic vinegar
• 1 cup fresh basil leaves

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Cooking Directions

Step 1

Place the sun-dried tomatoes in a bowl and cover with boiling water. Let plump for 10 minutes.

Step 2

On a cutting board, mash the garlic and 1/4 teaspoon salt with the side of a knife until it’s a smooth paste. Transfer to a bowl and whisk in 1 tablespoon oil, the lemon juice and crushed red pepper.

Step 3

Drain the tomatoes and finely chop. Add to the bowl with the dressing, along with the olives; mix well.

Step 4

Spread the tomato mixture on half the bread. Layer on cheese slices, some pepper, then the tomato slices; season with salt and vinegar. Top with several basil leaves. Brush the remaining 1 tablespoon oil over the remaining bread slices and set them on the sandwiches.