Clark's BMT Sandwich, Roasted Tomato Soup and Basil Oil Drizzle

Basil, Mozzarella, Tomato (BMT) Sandwich with Roasted Tomato soup and basil oil drizzle

8 thin slices of fresh buffalo mozzarella cheese

8 thin slices of fresh ripe tomato

Approximately 1 ½ cups packed fresh basil chiffonade

8 slices of either a brioche or challah bread or your favorite sandwich bread 

1 ½ to 2 cups Balsamic vinegar reduced to 2 Tbls balsamic molasses

¾ cup mayonnaise

Mix 2 Tbls of the balsamic molasses into the mayonnaise and mix well. Spread on 4 slices of the bread, enough to give a hint of the creamy balsamic flavor, but not over powering. Place two slices of tomato on each of the slices of bread with the mayo so the tomato gets the balsamic flavor. Salt and pepper to taste. Then place two slices of mozzarella on top of the tomato and a generous sprinkling of the sliced basil. Top with the other slice of bread and grill in a frying pan or Panini press until golden brown and oozing with melted cheese. Slice and enjoy. Especially good for dunking in your soup. (This sandwich is also good with a couple slices of crispy bacon on the sandwich)

Roasted Tomato Soup with Basil Oil Drizzle

Approximately 3 lbs of very ripe tomatoes (use a variety of types and colors if available)

4-6 sprigs of fresh thyme

6 cloves of fresh garlic peeled

4-6 stems of flat leaf Italian parsley

2 stems of fresh rosemary

1 whole small onion sliced

½ cup olive oil

salt and pepper to taste

1 quart of chicken broth

1-2 Tbls sugar or enough to take any bitter edge off the soup during final seasoning

1 bay leaf

Preheat oven to 425 degrees, Cut the tomatoes in half, slice the onions, peel the garlic cloves and spread evenly all of the pieces on one or two flat baking sheets. Spread the herbs evenly over the tomatoes and onions and then drizzle the olive oil over all of the ingredients being sure everything gets some oil. Use more if necessary to ensure everything gets some oil. Sprinkle with some kosher salt and a few grinds of the fresh pepper.

Place the sheets into the oven until everything gets a bit of black char. The herbs will char quickly, but the tomatoes take longer. Approximately 30 min.

Heat the chicken stock until almost boiling. Then place all of the ingredients from the roasting pan into the blender. Remove the stems from the rosemary and thyme. Add enough of the hot chicken stock to blend the contents smooth. Then place in a soup pot. Add additional chicken stock until the soup is the desired consistency (slightly thick, hearty and rich). Salt and pepper to taste and add a small amount of sugar to get the right balance and remove any slight bitter flavor.  Add a bay leaf and let simmer on the stove top for 15 to 20 minutes to allow the flavors to meld. Serve in your favorite bowls topped with a drizzle of fresh basil oil.

Basil Oil

2 cups packed fresh basil

1 large clove of garlic pressed through garlic press

½ cup of olive oil

½ tsp kosher salt

Rinse basil and pat dry. Put into blender with the garlic salt and oil and blend until basil is well mixed but not a smooth puree. Place into a small frying pan or pot and heat until the oil just starts to shimmer and sizzle a bit. Then turn off heat and allow to sit until room temp. Place two layers of cheesecloth in a mesh strainer and allow the basil oil to drip through into a small bowl.  Either use a spoon or place into a small squirt bottle to drizzle a swirl onto the surface of each bowl of soup.

Serve hot with the BMT sandwich and enjoy.

(note: if you like your soup silky smooth, you can run it through a fine mesh strainer after reaching the final texture, but before the final seasoning. Personally, I like it rustic)