ingredients:

• 2 slices of bakerly sliced brioche
• 6 cherry/grape tomatoes sliced in quarters
• 2 tbsp of red wine vinaigrette to marinate the tomatoes
• 1 tbsp of creamy tomato vinaigrette
• 4 leaves of fresh basil
• 2 slices of mozzarella di bufala

instructions:

1. First off, you want to marinate the quartered tomatoes in the red wine vinaigrette. What is it you ask? Well it's 1/3 cup of extra-virgin olive oil, 2 tablespoons of red wine vinegar, 1/2 a garlic clove minced, 1 fresh basil leaf sliced into thin ribbons, 1/4 teaspoon of salt and freshly ground pepper if that's your thing. Mix all of that in a bowl and use 2 tablespoons for this recipe. (you will have some vinaigrette left over for next time)
2. Then, you want to toast two slices (or more) of buttery sliced brioche.
3. On one side of the toast, spread 1 tablespoon of creamy tomato vinaigrette. How do you make this vinaigrette? Here's what you need: 6 ripe cherry or grape tomatoes, 1/2 teaspoon of Dijon mustard, 1-1/2 teaspoons of balsamic vinegar, 2-1/2 teaspoons of red wine vinegar, 1/4 of a garlic clove, 1/4 cup of mayonnaise, 1 fresh basil leaf, 6 tablespoons of olive oil, 1/2 teaspoon of salt and 1/8 teaspoon of freshly grounded pepper. In a blender, mix all ingredients except the salt and pepper. (you will have some vinaigrette left over for next time)
4. On top of this creamy tomato spread, place your marinated tomato quarters and add 4 fresh basil leaves on top.
5. Cover the whole with the mozzarella slices and top it all off with another slice of sliced brioche.
6. Your sandwich is ready to be savored.
7. The last step is to enjoooy!