Name: S-A BBQ by Loco Locals Caprese Sandwich Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 whole ciabatta or focaccia loaf; 8 oz fresh mozzarella; 1 cup roasted tomatoes (see Roasted Tomatoes section); 2 cups arugula; 2 tbs balsamic glaze; 1 tsp extra-virgin olive oil; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 2 cups fresh basil leaves, packed; 3 tbs pine nuts (or walnuts); 0.5 cup parmesan cheese, grated; 1 clove garlic cloves; 0.5 cup extra-virgin olive oil; 1 tsp lemon juice; 0.25 tsp salt; 0.125 tsp black pepper; 2 cups cherry or grape tomatoes, halved; 1 tbs extra-virgin olive oil; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 0.25 tsp dried oregano or thyme (optional)

Method

Roasted Tomatoes

Preheat

Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper or aluminum foil.

Place the halved cherry or grape tomatoes on the prepared sheet, cut side up. Drizzle with 1 tablespoon extra-virgin olive oil, sprinkle 1/4 teaspoon salt, 1/8 teaspoon black pepper and the optional 1/4 teaspoon dried oregano or thyme. Toss gently to coat and spread in a single layer.

Roast for 18–22 minutes until the tomatoes are softened, edges are slightly caramelized and they have released some juices. Remove from oven and let cool slightly. Transfer roasted tomatoes and juices to a small bowl; set aside.

Pesto

In a food processor or blender, combine 2 cups packed basil leaves, 3 tablespoons pine nuts, 1/2 cup grated Parmesan, and 1 clove garlic. Pulse until coarsely chopped.

With the processor running, stream in 1/2 cup extra-virgin olive oil until the mixture emulsifies and reaches a spreadable consistency. Scrape down the sides as needed.

Add 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pulse briefly to combine. Taste and adjust seasoning — add a bit more salt or lemon if desired. If the pesto is too thick, add up to 1–2 tablespoons more olive oil or a teaspoon of water to loosen.

Spoon pesto into a small bowl. Reserve about 1/3 cup for spreading on the bread and save the remainder for another use or extra spread inside the sandwich.

Sandwich

Prepare the bread: slice the ciabatta or focaccia loaf horizontally in half. If desired, lightly brush the cut faces with 1 teaspoon olive oil.

Toast/grill (optional): place the cut bread, cut side up, on a baking sheet and toast in the oven at 400°F (200°C) for 4–6 minutes until lightly crisp, or grill face-down in a skillet for 1–2 minutes. This step prevents sogginess from the roasted tomatoes.

Spread about 2–3 tablespoons of the prepared pesto evenly over the bottom half of the loaf.

Arrange the fresh mozzarella: slice or tear the 8 ounces of fresh mozzarella into 1/4-inch slices and layer them over the pesto in an even layer.

Top the mozzarella with the roasted tomatoes, distributing both the tomato pieces and any flavorful juices evenly over the cheese.

Scatter 2 cups of fresh arugula over the tomatoes. Drizzle the arugula with 2 tablespoons balsamic glaze (or reduced balsamic) and sprinkle the arugula with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss lightly with your hands so everything is evenly coated.

Finish the sandwich: place the top half of the bread over the fillings. Press gently to compact.

Slice the sandwich into portions (suggested 4 servings) using a serrated knife. Serve immediately while mozzarella is cool-to-warm. If making ahead, assemble no more than 30 minutes before serving to avoid soggy bread; alternatively keep roasted tomatoes separate and add just before serving.