Lunch Recipe: Tomato Mozzarella Sandwich

A good tomato mozzarella sandwich, like most Italian dishes and recipes, is dependent on great ingredients; therefore high quality tomatoes, whole or Buffalo milk mozzarella cheese, extra virgin olive oil, and bread are vital.  For my sandwich I'm using: 

Whole milk mozzarella from Carfuso's Fairway Market in New JerseyTomCat bakery sourdough baguetteGargiulo Sorrentolio Venus Organic Extra Virgin Olive OilOrganic, greenhouse, grape tomatoes from California (not my first choice given the season, but tomato season is over here in New Jersey)Dried oregano from Nonna Latella in CalabriaKosher salt and freshly ground black pepperFresh basil (not available at this time)I start by adding the extra virgin olive oil to both side of my bread, followed by a single layer of mozzarella and tomato.  I add salt, pepper, and oregano and a drizzle of olive oil.  If I had access to fresh basil I would include a few, bruised (to release the flavor), leaves as well.  Enjoy the sandwich with a glass of Ciro Librandi Bianco or crisp lager or IPA.