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Mozzarella and Sun-dried Tomato Bites

From Italian Cooking and Living, August/September 2004

    8 slices white sandwich bread, crusts removed
    1/4 cup mayonnaise
    8 slices fresh mozzarella (or substitute regular mozzarella)
    12 sun-dried tomatoes packed in oil, drained and chopped
    2 bunches arugula, thoroughly cleaned and roughly chopped
    1 tablespoon chopped oregano
    8 basil leaves, torn
    salt and freshly ground pepper
    1 tablespoon extra-virgin olive oil
Spread each slice of bread with 1/2 tablespoon of mayonnaise, and top with a slice of mozzarella. In a bowl, combine the sun-dried tomatoes, arugula, oregano and basil. Season with salt and pepper, drizzle with olive oil, and toss. Distribute the mixture among 4 of the bread slices, top with the other 4 slices, and press gently. Wrap the sandwiches in plastic, and refrigerate for about 1 hour. Unwrap, cut in half diagonally, and serve. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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The Magazine of La Cucina Italiana