Open-Faced Caprese Sandwich
The classic Italian salad gets reinvented as a scrumptious taste-of-summer vegetarian sandwich.
Recipe - PRIOR LAKE
Open-Faced Caprese Sandwich
0
Servings2
0Ingredients
2 slices L&B Minnesota Nice Artisan Bread
1 tablespoon L&B Extra Virgin Olive Oil + more for toasting bread
1 - 8-ounce package fresh mozzarella, cubed
8 ounces cherry tomatoes, halved
2 tablespoons fresh basil chiffonade + more for garnish(leaves cut into thin strips)
2 tablespoons balsamic glaze
Salt, to taste
Pepper, to taste
1 cup arugula leaves
Directions
TO TOAST BREAD ON THE GRILL:
- Heat grill to medium heat.
- Brush the bread slices with extra virgin olive oil.
- Grill bread 1-2 minutes per side.
TO TOAST BREAD ON THE STOVETOP:
- Heat skillet over medium-high heat.
- Add a drizzle of extra virgin olive oil and briefly heat oil.
- Add the bread slices; cook 1-2 minutes per side.
TO MAKE SANDWICH TOPPING:
- In a bowl, combine fresh mozzarella, cherry tomatoes, 2 tablespoons fresh basil chiffonade (leaves cut into thin strips), balsamic glaze and 1 tablespoon olive oil. Add salt and pepper to taste; toss to coat.
- Divide the arugula between the 2 toasted bread slices. Layer the caprese mixture on top of the arugula. Garnish sandwiches with additional basil chiffonade.
0 minutes
Prep Time
0 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
L&B Minnesota Nice Multigrain Artisan Bread Half Loaf, 11 Ounce
$3.99$0.36/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
BelGioioso Sliced Fresh Mozzarella Cheese Log, 8 Ounce
$4.99$0.62/oz
NatureSweet Constellation Medley Cherry Tomatoes, 16.5 Ounce
Deal
$5.99 was $6.79$0.36/oz
L&B Fresh Organic Basil, 0.75 Ounce
$3.79$5.05/oz
Monini Balsamic Glaze, 8.8 Ounce
$7.49$0.85/oz
Alessi Sea Salt, 2.83 Ounce
$3.29$1.16/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Organicgirl Organic Baby Arugula, 5 Ounce
$4.99$1.00/oz
Directions
TO TOAST BREAD ON THE GRILL:
- Heat grill to medium heat.
- Brush the bread slices with extra virgin olive oil.
- Grill bread 1-2 minutes per side.
TO TOAST BREAD ON THE STOVETOP:
- Heat skillet over medium-high heat.
- Add a drizzle of extra virgin olive oil and briefly heat oil.
- Add the bread slices; cook 1-2 minutes per side.
TO MAKE SANDWICH TOPPING:
- In a bowl, combine fresh mozzarella, cherry tomatoes, 2 tablespoons fresh basil chiffonade (leaves cut into thin strips), balsamic glaze and 1 tablespoon olive oil. Add salt and pepper to taste; toss to coat.
- Divide the arugula between the 2 toasted bread slices. Layer the caprese mixture on top of the arugula. Garnish sandwiches with additional basil chiffonade.