TOMATENBROOD!

Okay...well, in America, it's called tomato bread, but what do you think sounds cooler?
This is a home-made recipe, but there are many other ways of making it if you go to just about any Italian restaurant.

Enjoy!

INGREDIENTS:

--Milano Brand French Bread (I usually buy the twin pack)

--Bertolli Extra Virgin Olive Oil

--McCormick Basil Leaves

--One or two medium-sized tomatoes, sliced

--Mrs. Dash Original Blend

--Sargento Mozzarella Cheese Slices (Shredded works as well)

INSTRUCTIONS:

1. Preheat oven to 400 degrees Fahrenheit. Take one loaf of the French bread and cut it length-wise. Place both halves on an ungreased cookie sheet.
2. In a small cup mix together some olive oil and basil leaves. There should be enough olive oil to evenly spread on both slices of bread. Add as much basil as you desire.
3. Spread the olive oil-basil mix evenly across both slices of bread (This, along with the rest of the recipe, is done on the FLAT side of the bread).
4. Take about three or four slices of the mozzarella cheese and fold them in half, making triangles. Place evenly on both slices of bread. (With shredded cheese, just sprinkle evenly on bread).
5. Take the tomato slices and put them on the bread slices next. Depending on the size of the width of the bread, you may have to cut the slices in half.
6. Repeat step 4, placing the cheese on top of the tomato slices.
7. Take basil and Mrs. Dash and sprinkle evenly on the bread slices.
8. Put in the oven for about ten minutes, or until the bread is slightly crispy and the cheese has melted.
9. Take out of the oven, and cut both slices into even wedges. A good sized wedge has about one half of a tomato slice on it.
10. Serve and enjoy!

This recipe makes enough for two normal people, one starving person, four snackers, or ten anorexics.
You can eat the bread plain, but I enjoy dipping it in ranch or alfredo sauce.
If you have any questions, just comment this post or send me a message!