Light sandwich for a quick weeknight meal!
1 lb crusty baguette
1 whole garlic clove, cut in half
2 whole ripe tomatoes, thinly sliced
24 whole fresh basil leaves
4 oz fresh mozzarella, drained and cut into 1/2-inch dice
2 to 3 tsp extra-virgin olive oil
2 tsp drained capers
1 pinch kosher salt
1 pinch black pepper
Lay the baguette on a cutting board. Make a lengthwise cut down the middle, starting on the top of the loaf and cutting to but not through the bottom. (A serrated knife works best for cutting.) Gently pry open the loaf to make a V-shaped cavity.
Rub the sides of the cavity with the cut garlic. Arrange tomato slices down each side of the cavity, followed by the basil leaves.
Gently mix the cheese, olive oil, capers, salt, and pepper in a mixing bowl. Spoon this mixture into the loaf, between the rows of tomato and basil. Cut the sandwich crosswise into 6-inch lengths and serve.