Caprese Sandwich

Name: Caprese Sandwich
Prep time: 25 min
Total time: 25 min
Ingredients: 20-24 inch baguette; 3-4 tablespoons pesto- store-bought, arugula pesto or Basil Pesto; 1/4 cup mayo; 3-4 ripe tomatoes, medium; 1-2 large mozzarella balls, sliced; 10 basil leaves; salt and pepper; drizzle of olive oil; drizzle of balsamic vinegar, or balsamic glaze; 2 large garlic cloves; 1/4 cup smoked almonds (or toasted almonds, or pinenuts); 1 Cup packed Basil leaves (or flat-leaf parsley); 2 Cups packed Arugula; 1/2 cup olive oil; 1/8 cup fresh lemon juice; 1/4-1/2 tsp kosher salt (if your almonds are heavily salted, use salt to taste.); cracked pepper

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Prep Time: 25 minutes

Total: 25 minutes

Servings: 6

Author : Sylvia Fountaine | Feasting at Home

caprese sandwich tomato sandwich heirloom tomato sandwich

Instructions

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Step 1

Make arugula pesto if using: Place everything in a food processor and pulse repeatedly, until uniformly combined, but not too smooth.

Step 2

Slice baguette in half lengthwise, leaving one side intact. Toast it a little if you like.

Step 3

Mix the 1/4 cup mayo and 3-4 tablespoons pesto together. Slather over the insides of the baguette.

Step 4

Layer with mozzarella and tomatoes. Season with salt and pepper.

Step 5

Add the fresh basil. Drizzle with olive oil and balsamic.

Step 6

Close the baguette and cut it into 5- 6 pieces. Tightly wrap any leftovers and keep in the fridge for up to 2-3 days.

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