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First make the red wine vinaigrette. Whisk together shallots, vinegar and mustard. Whisk in olive oil until dressing slightly thickens. Season with fine sea salt and pepper to taste. Set aside.
Slice heirloom tomatoes into ¼-inch-thick rounds and layer in desired pattern on a large platter or in a large bowl. Slice mozzarella into ¼-inch-thick rounds and tuck between layered tomatoes at regular intervals. Distribute basil leaves and oregano leaves evenly atop and throughout layered tomatoes and cheese.
Drizzle evenly with ¼ cup of red wine vinaigrette. Sprinkle with a pinch of flaky sea salt and freshly ground pepper.
When you’re ready to build your sandwich with the leftovers, prevent the bread (we recommend ciabatta) from soaking up too much tomato juice by making the cheese the bottommost and topmost layers: Distribute half the cheese slices evenly atop the bottom slice of bread. Then layer tomatoes on top of the cheese and distribute basil and oregano leaves evenly atop the tomatoes. Sprinkle lightly with vinaigrette, a pinch of flaky sea salt and a pinch of freshly ground black pepper, then add remaining cheese. Place the remaining slice of bread on top of the sandwich. Cut sandwich into 4 even portions and serve.