Open-Faced Caprese Sandwich

Open-Faced Caprese Sandwich

Open-Faced Caprese Sandwich

Sometimes simple is just better.  This is a riff on the traditional Caprese salad.  Contrary to many snobby online foodies, I think a drizzle of balsamic takes this to new and fantastic places.  Then again, I’m using a much more modest grade of olive oil than pretension would dictate.  As with nearly everything, it’s best to omit the sour grapes.

All that aside, this is a super fast, super easy, super cheap way to have a healthy weeknight dinner.  Make more than you think you’ll need.  Everyone goes back for seconds.

Caprese Ingredients

Caprese Ingredients

INGREDIENTS

  • 4 good-sized heirloom tomatoes, sliced
  • ½ bunch of fresh basil, whole leaves and chopped
  • Fresh mozzarella, sliced  (it comes in all shapes and sizes,  — just eyeball the amount that looks right to you.)
  • fresh baguette (I used sourdough, this is SF after all, but French would work just as well)
  • 2 garlic cloves, minced
  • Olive oil
  • Balsamic vinegar
  • Italian spices
  • Fresh ground black pepper
  • Kosher salt

DIRECTIONS

  1. Preheat oven to 400
  2. Slice baguette lengthwise and then cut each piece in half (so you have 4).  Arrange bread cut-side up on a rimmed baking sheet and drizzle lightly with olive oil and balsamic vinegar (think subtle flavoring not saturation).  Sprinkle with minced garlic, Italian spices, and salt and pepper.
  3. Place single basil leaves side by side to cover each piece of bread.  Place tomato slices in a single layer on top of basil and sprinkle with salt.  Top tomatoes with a slices of fresh mozzarella.  Lightly drizzle top with olive oil and balsamic vinegar.
  4. Bake in over on middle rack for 15 minutes (or until mozzarella starts to slightly melt).
  5. Remove pan from oven, top with remaining chopped basil and serve immediately with your favorite wine.
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4 thoughts on “Open-Faced Caprese Sandwich

  1. Ron in Nunavut says:

    Tried this recipe – with slight variations as I live in the Arctic and don’t have access to fresh basil – really delicious!

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