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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350 degrees. | 2. Arrange the sliced bread on a baking sheet. Brush with olive oil. Use more oil if needed (will depend on the quality of your brush). | 3. Peel the tomatoes: score the bottom of each with an "X". Dunk in boiling water for 1 minute, then dunk in ice water for 1 minute. The peel should pull right off starting at the "X". If not, repeat the dunking process. | 4. Slice each tomato in half and scoop out the seeds. | 5. Slice the flesh of each tomato into 8 slices. | 6. Cut the mozzarella into sticks about 1/2 inch by 1/2 inch by 3 inches (or whatever length will lay diagonally across your bread). | 7. Layer an anchovy fillet, cheese stick, and tomato slice (in that order, bottom to top) in each slice of bread. | 8. Bake for 10 minutes. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baguette	1	slices	cut	77.43	14.1172	3.1088	0.9396
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
tomato	3			120.6297	26.0694	5.8975	1.3403
anchovy fillet	24			-	-	-	-
tomato	3			120.6297	26.0694	5.8975	1.3403
mozzarella cheese	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.