You can do pretty much anything with the succulent, summery caprese salad concept, from caprese skewers to caprese nachos. So when heirloom tomatoes started showing up at my farmers market, I whipped up a sandwich featuring the classic combination of fresh basil and mozzarella cheese.
I'm almost embarrassed by how easy it is to make, but that's why this sandwich is perfect for the season. At just five minutes in the oven, it doesn't require slaving over a hot stove. Be sure the tomatoes are perfectly ripe; if you really love them, add an extra layer of tomatoes and cheese. Find out how to make it.
- 1 large, round focaccia, ciabatta, or similar roll
2 medium heirloom tomatoes, cut into 1/2-inch-thick slices
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper, to taste
1 cup fresh basil leaves
4 oz. part-skim mozzarella cheese, cut into 1/2-inch-thick slices
- Preheat oven to 300 degrees Fahrenheit.
- Arrange the tomato slices on a plate and drizzle with 1 tablespoon olive oil and 1 tablespoon vinegar, turning slices over to distribute evenly on both sides. Season with salt and pepper to taste and set aside.
- Cut the round roll in half horizontally and drizzle the bottom half with 1 tablespoon olive oil.
- In a concentric pattern, arrange the basil leaves so they cover the bottom half of the roll. Top with tomato slices, followed by cheese, then another, sparser layer of basil.
- On the top half of the roll, drizzle 1 tablespoon vinegar, and place on top of basil.
- Place sandwich on a baking sheet and warm in oven for about 5 minutes, until cheese is melted.
- Cut into quarters and serve; two quarters is one serving.
Makes 2 sandwiches.
- Main Dishes, Sandwiches
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