ALMOST-FAMOUS TOMATO, BASIL AND MOZZARELLA FLATBREAD SANDWICHES
In 1994, two American brothers stopped by a café in Paris named Così and, like countless others, became obsessed with its salty, chewy flatbread. They begged the owner to teach them his secrets, but he did them one better: He helped them set up shop in New York in 1996. The T.B.M. (short for tomato, basil and mozzarella) on the original menu was an instant hit, and it's still the top-selling sandwich at the chain's 137 stores. Chefs in Food Network Kitchens ate more than a few of them so they could re-create the recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 4h40m
Yield 8 sandwiches
Number Of Ingredients 15
Steps:
- Make the flatbread: Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees F) in a bowl. Let sit until foamy, about 5 minutes. Whisk the flour and 1 1/2 teaspoons salt in a large bowl. Add the yeast mixture and olive oil and mix with your hands into a smooth dough. Cover the bowl with plastic wrap; set aside in a warm place until the dough doubles in size, about 1 hour.
- Turn the dough out onto a lightly floured surface and knead until slightly elastic, dusting with more flour if the dough is too sticky to handle, about 5 minutes. Return the dough to the bowl, cover and set aside again until doubled in size, about 1 hour.
- Brush 2 baking sheets with olive oil. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, dusting with more flour if needed. Cut the dough in half and form into 2 balls. Roll out each ball into a 12-by-3-inch rectangle, about 1/2 inch thick. Transfer each dough rectangle to one of the prepared baking sheets and let rest, uncovered, until a dry crust forms on top, 1 hour, 30 minutes to 2 hours.
- Meanwhile, position racks in the middle and lower thirds of the oven. Place a pizza stone or inverted baking sheet on the bottom rack and preheat to 475 degrees F for at least 40 minutes.
- Press your fingertips through the dry crust on top of the dough to create a spotted pattern. Gently stretch each piece of dough into a 14-by-4-inch rectangle, then brush the tops with olive oil and sprinkle with salt. Put 1 baking sheet of dough on the pizza stone and bake until the bottom of the bread is golden brown, about 7 minutes. Transfer to the middle rack and continue baking until golden all over, about 5 more minutes. Remove from the oven and immediately brush the top of the bread with olive oil and sprinkle with salt; let cool on the baking sheet on a rack. Repeat with the remaining dough.
- Make the dressing: Whisk the vinegar, mustard and dried basil in a bowl. Add the sugar and 1/4 teaspoon each salt and pepper. Slowly whisk in the olive oil.
- Assemble the sandwiches: Slice each flatbread in half horizontally and brush with the dressing. Top the bread bottoms with the tomatoes, mozzarella and basil leaves. Season with salt and pepper and cover with the bread tops. Cut into pieces.
TOMATO CORNBREAD BAKE
Everyone in the family loves this dish, even the grandchildren. The cornbread topping nicely complements the ground beef, corn and tomatoes.-Lorraine Koehler, Watertown, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, corn, salt and pepper; bring to a boil. Transfer to a greased 11x7-in. baking dish. , Combine cornbread mix, egg and milk just until moistened. Spoon over meat mixture. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.
Nutrition Facts :
CORN BREAD WITH FRESH TOMATOES AND MOZZARELLA
Categories Bread Tomato Side Bake Picnic Super Bowl Thanksgiving Backyard BBQ Mozzarella Cornmeal Tailgating Parsley Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Position rack in bottom third of oven and preheat to 400°F. Butter 9x9x2-inch baking pan. Whisk 1 1/2 cups flour, cornmeal, sugar, baking powder, salt and baking soda in large bowl to blend well. Combine mozzarella cubes and remaining 1 tablespoon flour in small bowl; toss to coat. Whisk buttermilk, eggs, olive oil and chopped Italian parsley in medium bowl to blend. Add buttermilk mixture to flour mixture and stir just to combine (do not overmix). Sprinkle mozzarella cubes and diced tomatoes over batter; stir gently just to distribute evenly.
- Transfer batter to prepared pan. Bake corn bread until beginning to brown on top and tester inserted into center comes out clean, about 22 minutes. Transfer pan to rack. Cool bread 15 minutes. Cut into squares or wedges and serve warm.
CORN, TOMATO AND MOZZARELLA SALAD
This layered salad uses the best of summer's bounty. Packed in individual jars, it's the perfect grab-and-go side dish for any party or potluck.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium-high heat.
- Toss the mozzarella with the basil and a pinch of salt in a small bowl. Whisk the vinegar with 3 tablespoons of the olive oil in a separate small bowl until emulsified. Set both aside.
- Brush the tomatoes and corn with the remaining 3 tablespoons oil and season with salt and pepper. Grill the corn, rotating occasionally, until cooked and charred in spots, about 20 minutes. Grill the tomatoes, rotating occasionally, until the skins start to burst and are charred in spots, about 7 minutes.
- Peel the skins away from the tomatoes, then chop the tomatoes into small cubes. Transfer to a small bowl and season with salt and pepper. Slice the kernels from the cobs, transfer to a small bowl and season with salt and pepper.
- Spoon 2 tablespoons corn into the bottom of each of 6 half-pint mason jars. Top each with 2 tablespoons tomato, then 2 tablespoons mozzarella. Repeat the process one more time so there are 6 layers total, ending with the mozzarella on top. Drizzle with some of the cider vinaigrette. The salads will keep, refrigerated, for up to 2 hours.
FRESH TOMATO FLATBREAD
Looking for an easy appetizer or side? All you need are a can of refrigerated crescent rolls, fresh tomatoes, a sprinkle of cheese, olive oil and savory seasonings.
Provided by Taste of Home
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Thinly slice the tomatoes; place on paper towels to drain. Unroll crescent dough; place on an ungreased baking sheet. Roll into a 14x10-in. rectangle; seal seams and perforations., Arrange tomatoes and onion over crust. In a small bowl, combine the oil, Italian seasoning, garlic, salt and pepper; brush over top. Sprinkle with cheese., Bake at 375° for 10-14 minutes or until lightly browned. Cut into squares.
Nutrition Facts : Calories 101 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
GRILLED CORNBREAD AND MOZZARELLA MELTS
Make and share this Grilled Cornbread and Mozzarella Melts recipe from Food.com.
Provided by Alia55
Categories < 60 Mins
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Line a 9- by 12-inch pan with parchment paper, butter the paper, and set aside.
- Melt the butter in a large skillet over medium heat, add the onions and pepper, and cook until softened.
- Place the buttermilk, egg, sour cream, and pepper in a large bowl and whisk.
- Add the corn-bread mix and stir until combined.
- Stir in the onion mixture.
- Pour the batter into prepared pan and spread evenly.
- Bake for 12 minutes and transfer to a wire rack to cool.
- Lift the parchment to release the corn bread from the pan and use a cookie cutter to cut 20 rounds from the bread.
- Spread 1/2 teaspoon of chutney on 10 rounds.
- Evenly divide the cheese among the 10 rounds and top each with a remaining corn-bread round. Heat a large skillet over medium-low heat and lightly brush each sandwich with olive oil.
- Place the sandwiches in the skillet, 5 at a time, and grill until the cheese melts and the bread is golden.
- Serve immediately.
Nutrition Facts : Calories 180.6, Fat 9.2, SaturatedFat 4.4, Cholesterol 39.8, Sodium 373.4, Carbohydrate 18.4, Fiber 1.7, Sugar 5.9, Protein 5.9
CORNBREAD WITH FRESH TOMATOES AND MOZZARELLA
This is SO yummy. What a fusion this is! I've made this 3 times now, and I think it just gets better and better. I added basil to it one time; the next time I added some Italian seasonings; then I just made some yesterday and put some cooked, crumbled Italian sausage in it. Source:Bon Appetit.
Provided by FLUFFSTER
Categories Quick Breads
Time 42m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Position rack in bottom third of oven and preheat to 400°F.
- Butter 9x9x2-inch baking pan.
- Whisk 1 1/2 cups flour, cornmeal, sugar, baking powder, salt and baking soda in large bowl to blend.
- Combine mozzarella cubes and remaining 1 tablespoon flour in small bowl; toss to coat.
- Whisk buttermilk, eggs, olive oil and chopped Italian parsley in medium bowl to blend. Add buttermilk mixture to flour mixture and stir just to combine (don't over-mix). Sprinkle mozzarella cubes and diced tomatoes over batter; stir gently just to distribute evenly.
- Transfer batter to prepared pan. Bake cornbread until beginning to brown on top and tester inserted into center comes out clean, about 22 minutes. Transfer pan to rack. Cool bread 15 minutes. Cut into squares or wedges and serve warm.
Nutrition Facts : Calories 264.2, Fat 11.9, SaturatedFat 3.4, Cholesterol 65.2, Sodium 530, Carbohydrate 30.4, Fiber 1.4, Sugar 5.4, Protein 9
FRESH CORN AND TOMATO CASSEROLE
This casserole is wonderful for a backyard picnic. It uses all fresh ingredients and simply contains corn, tomatoes and bacon. A great complement for a barbecue.
Provided by RALWOLF
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, and set aside.
- Cut corn from cobs. There should be about 4 or 5 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn, and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt, and remove from heat.
- Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top.
- Bake uncovered in preheated oven for 30 minutes, or until corn is tender.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 38.8 g, Cholesterol 33 mg, Fat 18.5 g, Fiber 5.9 g, Protein 8.9 g, SaturatedFat 8 g, Sodium 629.2 mg, Sugar 7.7 g
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