OPEN-FACED BUFFALO MOZZARELLA SANDWICH WITH SUN-DRIED TOMATO TAPENADE

Ingredients Weight Measure
Sun-dried tomatoes 4 oz.
Calamata olives, pitted, chopped 1 Tbsp.
Garlic, minced 1 Tbsp.
TABASCO® brand Original Red Sauce 1 tsp.
Mozzarella, fresh, sliced 24 oz.
Italian bread, thick sliced 8 ea.
Arugula 8 oz.

Method

  1. In a food processor, pulse tomatoes, olives, garlic, and TABASCO® Sauce.
  2. Divide sliced mozzarella among bread slices and top each with 1 Tbsp. tapanede and 1-oz. arugula.

Yield: 8 servings