1/2 of an 8-ounce loaf baguette-style French bread
3/4 cup yellow pear, cherry, and/or grape tomatoes, quartered
1/4 cup coarsely chopped cucumber
2 thin slices of a red onion, separated into rings
2 ounces fresh mozzarella cheese, cubed
1 tablespoon snipped fresh mint
1 tablespoon red wine vinegar
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup basil leaves
Slice the half baguette vertically through the center. (You should have two 2-ounce mini baguettes). Cut a thin horizontal slice from the top of each portion. Use a knife to carefully remove bread from center of mini-baguettes, leaving 1/4-inch shells. Set aside. Reserve the center pieces of baguette for another use.
In a medium bowl combine quartered tomatoes, cucumber, onion, mozzarella, mint, vinegar, oil, salt, and pepper. Line bottoms of baguettes with basil leaves. Fill lined baguettes with tomato mixture. Replace tops. Wrap each sandwich in plastic wrap. Chill 4 to 6 hours or overnight if desired. Makes 2 servings.
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