To conclude our feature on Dutch sandwiches, I have a fine beauty that is often thrown together rather haphazardly: the tomato, basil and mozzarella. You see this sandwich everywhere (Cosi calls it the ‘TBM’) and it’s a staple foodstuff for vegetarians on the move. In the states, these are awful, soggy bland sandwiches. The mozzarella is usually old and tasteless, the basil thrown in without thought and the only taste from the tomatoes is cold and mushy. They get even worse when they are pre-made and wrapped in plastic food wrap as the tomato leaks into the bread and the mozzarella drys out. Just the thought makes me thirsty.
This one is another story entirely: the mozzarella is abundant and fresh, the pesto sauce is flavorful and gently drizzled, and the tomatoes are fresh and crispy. Even the roll is a fine choice: soft and multi-grain, it compressed nicely and wasn’t chewy at all. The pine nuts and arugula provided a nice variation in texture. The only mistake: all those frizze greens. I hate fighting with frizze greens. I tried to flatten them on top and include them with their filler companions, but gave up and removed a bunch of them like unruly school children for a time-out. I appreciate that the chef was trying to add more texture, but the arugula did a good enough job. Moral: frizze greens are almost always a waste of time in sandwiches.
Look past the forest of frizze:
Delicious:
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