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Pressed Mozzarella and Tomato Sandwich
Ingredients
- 2 tablespoons Dijon mustard
- 1/2 cup oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil
- 1/2 loaf ciabatta bread (about 5 ounces), split horizontally and hollowed out
- Romaine lettuce leaves
- 6 ounces fresh mozzarella, sliced
- 1/2 cup fresh flat-leaf parsley, leaves
- Coarse salt and ground pepper
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