Gazpacho Sandwich to Go

• 8 ounces loaf baguette-style French bread
• 34 cup quartered small tomatoes (use yellow pear-shaped, cherry, and or or grape tomatoes)
• 14 cup coarsely chopped cucumber
• 2 sllices red onions, thin slices, separated into rings
• 2 ounces fresh mozzarella cheese, cubed
• 1 tablespoon snipped of fresh mint
• 1 tablespoon red wine vinegar
• 1 teaspoon olive oil
• 14 teaspoon salt
• 18 teaspoon white pepper
• 12 cup fresh basil leaf

1. Cut the bread in half crosswise.
2. Slice each piece horizontally, making the bottom piece slightly larger than the top picece.
3. Use a knife to carefully hollow out the bottom pieces, making 1/4-inch shells.
4. (Reserve bread from centers for another use.)
5. Set the bread shells aside.
6. In a medium bowl combine the tomatoes, cucumber, onion, mozzarella, mint, vinegar, oil, salt, and white pepper.
7. Line the bottoms of the bred shells with fresh basil leaves.
8. fill the shells with tomato mixture.
9. Replace tops of bread.
10. Wrap each sandwich in plastic wrap.
11. Refrigerate at least 4 hours or overnight.

bread, tomatoes, cucumber, red onions, mozzarella cheese, mint, red wine vinegar, olive oil, salt, white pepper, fresh basil leaf

Taken from www.food.com/recipe/gazpacho-sandwich-to-go-177864 (may not work)