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 Makes 2 sandwiches.
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
1 large, round focaccia, ciabatta, or similar roll
Makes 2 sandwiches.