CAPRESE SANDWICH WITH TOMATO, MOZZARELLA, AND FRESH BASIL
The caprese sandwich is a classic vegetarian Italian sandwich made with fresh mozzarella, tomato, basil, olive oil, and balsamic vinegar.
Provided by MacKenzie Smith
Categories Lunch Sandwiches Sandwich
Time 5m
Number Of Ingredients 8
Steps:
- Eat now or wrap tightly to enjoy later.
Nutrition Facts : Calories 680 kcal, Carbohydrate 71 g, Cholesterol 67 mg, Fiber 7 g, Protein 31 g, SaturatedFat 13 g, Sodium 1729 mg, Sugar 13 g, Fat 31 g, ServingSize 1 sandwich (1 serving), UnsaturatedFat 0 g
CHARRED CAPRESE SANDWICH
How do you improve on a classic Caprese? Grill your tomatoes-and create a Charred Caprese Sandwich.
Provided by Andy Baraghani
Yield Serves 4
Number Of Ingredients 16
Steps:
- Mix mayonnaise, mustard, and lemon juice in a small bowl; season with salt.
- Toss shallot, garlic, and vinegar in another small bowl; season with salt. Let sit 10 minutes. Drain, reserving shallots and vinegar separately in small bowls.
- Prepare a grill for medium-high heat. Brush cut sides of bread with 2 Tbsp. oil total and grill until lightly charred, about 2 minutes per side. (Or broil bread halves, cut side up, until lightly charred, about 2 minutes.) Season with salt; let cool.
- Heat a large cast-iron skillet over medium-high (you can do this directly on the grill grates or on a burner). Toss tomatoes with remaining 2 Tbsp. oil and cook, shaking pan often, until tomatoes are blistered and lightly charred, about 3 minutes. Add tomatoes to bowl with reserved vinegar; season with salt and pepper. Let cool slightly, then add basil, parsley, and lemon zest and toss gently to combine. Taste and season with salt and pepper as needed.
- Spread both halves of baguette with mayonnaise mixture. Top with mozzarella, tomato salad, and shallots, and sprinkle with red pepper flakes.
- Mayonnaise can be made 3 days ahead. Cover and chill.
CAPRESE SANDWICH
Provided by Food Network
Categories main-dish
Time 11m
Yield s: 4 sandwiches
Number Of Ingredients 10
Steps:
- Salt the tomatoes and layer on the bottom piece of bread with the mozzarella and basil. Drizzle with Basil Oil. Top with the remaining piece of bread. Slice into portions.
- Add the basil to boiling water for 45 seconds to 1 minute. Remove to a bowl of ice water to stop it from further cooking. Dry and add to a blender. Add the olive oil, and blend until smooth. Strain through cheesecloth into a bowl. Add salt and pepper to taste. Add the lemon juice right before serving.
CAPRESE SANDWICH
This caprese sandwich is a staple in my family. We make it several times a month when things are hectic and we need a fast, fresh and healthy dinner-it's always a hit! -Stacey Johnson, Tacoma, Washington
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Spread mayonnaise on 1 side of each slice of toast. Top half the toast slices with tomatoes, salt and pepper. Add onion, mozzarella and basil; top with remaining bread slices.
Nutrition Facts : Calories 463 calories, Fat 29g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 753mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.
CAPRESE SALAD
"Salad of Capri" is a wonderful yet simple salad made by layering seasonal tomatoes, fresh mozzarella and basil leaves. It is traditionally flavored with fine olive oil and a little salt to preserve the pure flavors of its fresh ingredients (my personal favorite). You can also use a lite balsamic vinaigrette instead. Either way, finish with a drizzle of balsamic glaze. You will be amazed with the magic balsamic glaze brings to this dish.
Provided by Peter Steriti
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Core and cut tomatoes vertically into 1/4 inches' thick slices. If not pre-sliced, cut fresh mozzarella into 18 equal slices.
- Assemble (using the largest diameter slices first), place one slice of tomatoes on each plate followed by a slice of mozzarella and a basil leaf. Repeat, by adding another slice of tomatoes, a basil leaf and another slice of cheese, basil and tomatoes, etc.
- Spoon a light coating of olive oil and very lightly salt. Finish with healthy drizzle of balsamic glaze.
- Important, use fresh mozzarella in brine sold either at the deli counter or in vacuum sealed packages. Fresh mozzarella is not the same as "Buffalo Mozzarella". True Italian Buffalo Mozzarella is traditionally made from buffalo milk. It is sold as "Mozzarella di Bufala Campana" and is certified and protected. It is also welcomed in this salad.
Nutrition Facts : Calories 247.5, Fat 17.7, SaturatedFat 10.1, Cholesterol 59.8, Sodium 527.5, Carbohydrate 4.9, Fiber 1, Sugar 2.9, Protein 17.6
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- Preheat the oven to 400 degrees Fahrenheit. Slice the bread in half lengthwise, then stack it back together and slice it down the middle to form two large sandwiches, or again to make 4 small. Place the sliced bread on a baking sheet with the cut sides facing up. Bake for 5 minutes, or until warmed through and turning lightly golden around the edges.
- In the meantime, prepare the creamy basil sauce*: In a food processor, blitz the roughly chopped garlic to chop it more finely. Scrape down the sides, then add the mayo, basil, salt and pepper. Blend until smooth, then set aside.
- To assemble the sandwiches, lightly drizzle balsamic and olive oil over half of the cut sides of bread. Layer some arugula on top, then weigh it down with rounds of mozzarella. Top with the sliced tomato, then sprinkle the tomato lightly with flaky salt.
- Spread the basil sauce generously over the cut side of the remaining slices of bread. Place them face down over the tomatoes. Enjoy.
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