Day three of recipes that incorporate basil! It may be safe to proclaim this as “Basil Week”. I wasn’t kidding when I said I had a big bundle! But for this recipe the pre-made fresh basil pesto was used, so no extra basil was used.
Recently I have noticed several Caprese salad recipes popping up in my Google reader. I thought to make one myself with the influx of basil but after asking my followers what they thought I should make, two suggested a sandwich and that stuck with me. How about a Caprese salad all melty and sandwiched between two wonderful pieces of multigrain bread? Mmmm what a comforting first bite.
Please, please, please use fresh Mozzarella for this sandwich. Not only is it softer and melts easier, but it’s soo much better!
Ingredients:
4 slices thick-cut multigrain bread
1/2 cup fresh pesto
2 plum tomatoes, cut into thick slices
Freshly ground black pepper
1/2 ball (1/2 pound) fresh mozzarella, cut into 1/4-inch slices
Balsamic vinegar
Olive oil
Directions:
- If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat.
- Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then drizzle a little Balsamic vinegar. Place another piece of bread on top to make the sandwich.
- Drizzle olive oil over skillet’s surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a “press”. Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.
Source: Adapted slightly from Tyler Florence on Food Network
