What's better on a first or second Sunday afternoon than a delicious sandwich labored over and cherished? This is definitely how I think about food all the time: 'How can I get the most best, delicious thing possible?' I did pretty good.
Back in my Italian deli days, I used to create a sort of "Coppa Caprese" sandwich that was essentially the Tricolore with coppa, on a baguette with a tasty basil vinaigrette. Yesterday I decided to go with Good Earth's crazy delicious in-house sourdough sandwich bread, and due to lack of basil for a proper vinaigrette, I decided to make a basil-mustard green-lemon pesto. I used my most favorite coppa, Molinari mild coppa, and real Italian mozzarella di bufala to make it over the top.
Observe:
That's plenty of s+p and purple opal basil from our little herb garden. Yum!
I will say, however, that although I dug the flavors, I will try my next version with just good olive oil and cow's milk mozzarella. I hate to say that, but this reaffirms that buffalo mozzarella doesn't belong on anything! It deserves to be the star on a plate with ripe tomatoes, basil, s+p and olive oil. That's it. The milky flavor is too delicate to be wasted anywhere else. Perhaps with coppa or prosciutto, but on a plate and that's where I draw the line.
As a sweet afternoon treat, I went for super juicy organic Oroville peaches (not a varietal, but amazingly the location where they're from!), with basket cow's milk ricotta by Bellwhether Farms, and honey. I DIE. This dish was also spread on toast for my second Sunday morning snack.
Easily the best thing I've made all summer.
Aren't peaches gorgeous? Look at that color! Can I achieve this in print?
Thank you Marin/San Rafael's farmers market for some gorgeous produce, including a flat of peaches from my hometown all for $23. I was pretty stoked.
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