Caprese Recipe

Sandwich

1. 1

   Prepare bread

   If using ciabatta or focaccia, slice rolls horizontally. Optional: spread 1 tsp butter on cut sides for a light toast. Heat a skillet over medium heat and toast cut sides for 1–2 minutes until lightly golden, or place under broiler 1–2 minutes. Remove and set aside.

2. 2

   Slice cheese and tomatoes

   Pat the fresh mozzarella dry with paper towels to remove excess moisture. Slice mozzarella into 1/4-inch (about 0.6 cm) rounds. Slice tomatoes into 1/4-inch rounds. If tomatoes are especially juicy, gently press slices on paper towels to absorb excess liquid.

3. 3

   Season tomato

   Arrange tomato slices on a plate and sprinkle evenly with 1/2 tsp salt and 1/2 tsp black pepper. Drizzle about 1 tbs extra-virgin olive oil over the tomato slices and gently toss or press so each slice is lightly seasoned.

4. 4

   Assemble sandwich

   On the bottom half of each toasted roll, layer half the basil leaves (6 leaves each if dividing two sandwiches), then place alternating slices of mozzarella and tomato in a single overlapping row until the roll is covered. Tear any extra basil and tuck leaves between the cheese and tomato for even distribution.

5. 5

   Dress and finish

   Drizzle the assembled fillings with the remaining 1 tbs olive oil and the 1 tbs balsamic glaze (or lightly drizzle aged balsamic vinegar). Sprinkle the remaining 1/2 tsp salt and 1/2 tsp black pepper over the top. If using garlic, rub the cut side of the garlic clove gently over the toasted bread before assembling to impart a light garlic note.

6. 6

   Optional greens and close

   If using arugula or mixed greens, toss lightly with a few drops of olive oil and a pinch of salt and layer on top of the dressed mozzarella/tomato. Close the sandwich with the top half of the roll, press gently, and cut in half. Serve immediately.