I really wanted to try making a sandwich with all the bread I've been baking, rather than just eating it hot out of the oven with butter (which is how I eat it nine times out of 10). This is the master recipe from Artisan Bread in Five, tomatoes and basil from my container garden, and olive tapenade and fresh mozzarella from Trader Joe's. There's also a drizzle of olive oil and balsamic vinegar in there. I lightly toasted the bread but it in turn made the crust a little too crisp for my liking. Next time I make this I'd like to make my own mozzarella as well. Soft cheese is high up on my list of things I'd like to attempt.