Classic Caprese Sandwich
COOK TIME: 5 minutes
PREP TIME: 10 minutes
SERVINGS: 2
INGREDIENTS
2 rolls ciabatta bread
2 tablespoons olive oil
4 slices fresh mozzarella cheese (about 4 ounces total)
1 large tomato (about 6 ounces)
12 leaves fresh basil
2 tablespoons balsamic glaze
⅛ teaspoon salt
⅛ teaspoon ground black pepper
INSTRUCTIONS
Wash the tomato and basil leaves under running water. Pat dry with a clean paper towel.
Slice the tomato into ¼-inch thick rounds.
Cut the ciabatta rolls in half horizontally.
Heat a skillet or grill pan over medium heat. Place the cut sides of the ciabatta rolls down on the skillet and toast for 2 to 3 minutes, until lightly browned.
Remove the bread from the skillet. Drizzle 1 tablespoon of olive oil evenly over the bottom halves of the toasted bread.
Layer 2 slices of mozzarella on each bottom half.
Place 2–3 slices of tomato over the mozzarella, then sprinkle evenly with salt and black pepper.
Add 6 basil leaves to each sandwich.
Drizzle 1 tablespoon of balsamic glaze over the basil.
Top with the remaining halves of the ciabatta rolls. Press down gently and serve immediately.
Storage Instructions
Store leftover assembled sandwiches in an airtight container in the refrigerator for up to 24 hours. For best texture, consume within that time. If storing ingredients separately, they can be kept in the refrigerator for up to 3 days.
Ingredient Substitutions
Use whole wheat sandwich rolls or sourdough if ciabatta is unavailable.
If fresh mozzarella is not accessible, use low-moisture mozzarella sliced from a block.
Store-bought balsamic vinaigrette can be used in place of balsamic glaze if desired.
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