|Baguette||4 Ounce (French-Style Bread, 1/2 Of An 8 Ounce Loaf)|
|Cherry tomatoes||3⁄4 Cup (12 tbs) (And/Or Grape Tomatoes, Yellow Or Red)|
|Fresh mozzarella cheese||2 Ounce, cubed|
|Coarsely chopped cucumber||1⁄4 Cup (4 tbs)|
|Red onion slices||2 , separated into rings (Thin Slices)|
|Snipped mint||1 Tablespoon (Fresh)|
|Red wine vinegar||1 Tablespoon|
|Olive oil||1 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Fresh basil leaves||1⁄2 Cup (8 tbs)|
Cut the French bread in half vertically.
Cut a thin horizontal slice from the top of each portion; set aside.
Using a paring knife, carefully remove bread from the center of each portion, leaving a 1/4 inch shell.
Reserve the center pieces of bread for another use.
Quarter the cherry tomatoes or halve the grape tomatoes.
In a medium bowl stir together the tomatoes, mozzarella cheese, cucumber, onion, mint, vinegar, oil, salt, and white pepper.
Line bottoms of bread shells with basil leaves.
Fill with tomato mixture.
Replace bread tops.
Wrap each sandwich in plastic wrap and chill for 4 to 24 hours.