Serves 4

 2 crusty baguettes or 4 large crusty rolls
1/4 cup olive oil
1/3 cup fresh basil leaves
4 Ripe fresh tomatoes
8 oz. fresh mozzarella cheese, thinly sliced
Salt and freshly ground pepper
Sliced Kalamata olives (optional) salt and fresh ground pepper to taste

Slice baguettes in half lengthwise and drizzle with about
1/2  tablespoon of olive oil for each side.
Roll the basil leaves together in bunches, like making small cigars,
slice across the “cigars” to make thin slices.

Layer the tomatoes, and mozzarella on the bread and sprinkle the
chiffonade of basil over the top, drizzle with more olive oil, and
sprinkle with salt and freshly ground pepper to taste.

If using the Kalamata olives, remove pits, and place on
top of the vegetables.
Put sandwiches together, spear long toothpicks into
baquette on two sides, slice in half, and enjoy!