Cali Caprese™ Recipe

Prepare bread

Preheat oven to 425°F (220°C) or set broiler to medium. Slice the loaf into sandwich portions (about 1 to 1½-inch thick). Brush cut sides lightly with 1 tablespoon olive oil.

Assemble sandwich layers

Spread about 1 tablespoon pesto on the bottom half of each bread portion. Layer on half of the cheese (4 oz total distributed evenly). Add tomato slices in a single layer, season tomatoes with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Top tomatoes with the baby spinach (about 1 cup per two sandwiches) and remaining cheese. Spread another 1 tablespoon pesto on the top half of the bread and close sandwiches.

Melt cheese

Place assembled sandwiches on a baking sheet. Bake in preheated oven for 6–8 minutes until cheese begins to melt. For a browned top, switch to broil for 1–2 minutes watching closely to avoid burning. Remove when cheese is fully melted and bread has light golden edges.

While sandwiches heat, whisk together 2 tablespoons balsamic vinegar, 3 tablespoons extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon minced garlic, 1 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until emulsified. Taste and adjust seasoning. Set aside at room temperature.

Mix softened butter with 1 teaspoon minced garlic and chopped parsley. After sandwiches are removed from oven, spread garlic butter on the exposed crusts of the top bread pieces. Return to oven for 1–2 minutes under the broiler just to toast the garlic butter and create a fragrant golden crust.

Rest & dress: Let sandwiches rest 1–2 minutes. Drizzle 1–2 teaspoons of the balsamic vinaigrette over the tomato/spinach inside each sandwich (or serve vinaigrette on the side for dipping). Slice sandwiches if desired and serve immediately.