Ingredients: bread, mozzarella, tomato, basil, balsamic vinegar, olive oil, salt.
Simple is good. A sandwich like this one is a classic because it combines exactly the right number of components and lets each one shine. Of course, with so few components and each one shining, they’d better be good. Or at least not bad.
In my non-Italian opinion, the heart of a Cabreze salad (or sandwich) is the tomato. Some truly amazing plum tomatoes showed up at the supermarket this week, and I bought about two dozen of them. I’ll probably go back for more; they’re that good. I grabbed some fresh basil while at the store, already with this meal in mind. The mozzarella they sell isn’t literally fresh, but it’s the highly-perishable kind that comes floating in whey and tastes milky, sweet, and plenty delicious. The bread I sliced from a decent crusty loaf, then lightly oiled and grilled. For the final touch of Cabreze goodness, I reduced some balsamic vinegar in a saucepan until it became syrupy, let it cool, then drizzled it on top.