Ingredients

1 loaf ficelle 

2 tablespoons Dijon mustard 

2 tablespoons corn oil 

1 teaspoon sherry-wine vinegar 

2 red or yellow tomatoes 

8 half-inch slices fresh mozzarella 

10 to 15 whole basil leaves 

Freshly ground pepper

Preparation

Slice ficelle loaf down the top center, taking care not to cut all the way through. Spread halves open.

Make vinaigrette: In a small bowl, combine Dijon mustard and corn oil, and whisk until emulsified. Add sherry-wine vinegar. Whisk to combine.

Layer tomatoes in pocket of bread. Layer mozzarella on top of tomatoes. Grind pepper over top of sandwich.

Pour vinaigrette over tomatoes. Add basil leaves to top of sandwich. Cut sandwich into individual portions.