This was just excellent and I plan to make it often given it's summer and I'll have a bountiful supply of beautiful basil and vine-ripe Roma tomatoes in my garden. I did take a short cut in that I always keep homemade basil in the freezer (I put it in zip-loc bags, sort of flatten it out, then break off chunks as I need it). Since there was only Hubs and me eating it, I opted to use fresh Italian rolls from a wonderful old Italian bakery in Milwaukee. I agree with the submitter to slice the tomato thinly, although this is just a matter of personal preference. Not only is this delicious, with the slightly crunchy toasted Italian bread with its classic "Caprese-style" flavors of basil, tomato and mozzarella, but it also makes your mouth water just from its eye appeal. For me, this is some darn good comfort food.
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This was just excellent and I plan to make it often given it's summer and I'll have a...