Saturday, April 16, 2016

Caprese Sandwiches

I am so bad about thinking outside of the box and am always thrilled to find a simple, simple way to change a favorite dish which makes it a favorite Part II.

Whenever I find a truly good tomato, a Caprese salad always jumps to the top of the list of how I want to use it.  And so a Caprese sandwich.....why not?

One'll need a hearty bread otherwise you're going to a soggy mess (you'll still need extra napkins, though).  But so simple: tomatoes, fresh mozzarella, basil on a quality roll.  You'll be making these all summer long.


6 whole wheat or other hearty rolls
2 Tbsp EVOO
2 tsp minced garlic
1/8 tsp each S&P
1 large tomato, cut into 6 slices
12 fresh basil leaves
8 oz fresh mozzarella, cut into 6 slices
2 Tbsp balsamic vinegar
2 tsp honey

Preheat broiler to high.  Separate rolls and place all 12 halves onto a sheet pan.

Combine olive oil, garlic, S&P and then lightly spread mixture onto the insides of all 12 halves of bread (see note below).

Top the bottom halves of the rolls with a slice of the tomato, 2 basil leaves, and slice of mozzarella cheese, in the order.

Position sheet pan about 6" from the broiler and cook 3-4 minutes, just until cheese is bubbling and buns are beginning to brown.

Meanwhile, combine vinegar and honey (see note below).  Remove the sheet pan from the oven and lightly drizzle vinegar mixture over the melted mozzarella cheese.

Place each top bun into place to complete the sandwiches.  Serve immediately.

NOTES:  Instead of mixing the olive oil, garlic, & S&P in the 2nd paragraph, I used some prepared, jarred basil pesto mix.

Instead of mixing the vinegar and honey in the 5th paragraph, I used some bottled balsamic glaze I had on hand.

Recipe Source:  "Choose This!" by Chris Freytag, 2011, p. 49

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