Posted on: November 9, 2021 Posted by: admin Comments: 0

It’s picnic season! Kansas City is enjoying a beautiful spring. Although our homegrown tomatoes will not be ready for some time, I am sharing my favourite picnic sandwich with all of you because I can now find great tomatoes in the grocery store.

The classic Caprese Salad inspired this Caprese sandwich recipe.

 The Caprese sandwich recipe uses ripe red tomatoes and fresh mozzarella with the best creamy basil sauce. A little balsamic vinegar drizzled on top, and some arugula added extra flavour.

All of this can be sandwiched inside a French baguette or crusty bread, and you have a perfect portable sandwich for road trips or picnics. You can also enjoy it at home as a quick meal, from now until the end of tomato season in fall.

This sandwich of tomato and mozzarella is a great vegetarian sandwich. The cheese adds a surprising amount of protein. This is my homemade version of the classic sandwich I eat at our local French cafe. It’s been added to their menu, and I’m thrilled that I can now order it at the cafe or make it at home. You can now, too.

Caprese Sandwich Ingredients

Remember, the best bread and tomatoes make the best sandwiches! Here are the things you will need:

Baguette

This sandwich is best made with a French baguette, but you can also use any other high-quality bread that you have at your home.

Homemade Creamy Basil Sauce

This sauce will make you fall in love! This sauce is easy to make in a food processor or by hand. You will need mayonnaise and fresh basil, garlic, salt, and pepper.

Thick Balsamic Vinegar

The creamy sauce and mozzarella are complemented by tangy balsamic vinegar. It is necessary to use thick balsamic vinegar for this recipe. Regular runny will leave your sandwich wet.

I love Napa Valley Naturals Grand Reserve Balsamic Vinegar. Make sure to get the one with “25 stars”. It costs less than $10 and is usually available at Natural Grocers or other well-stocked grocery shops. You can also buy balsamic glazing (DeLallo makes one) or make your balsamic glaze at home by gently simmering the vinegar over the stovetop until it reduces by half.

Arugula

Arugula has a mild crunch and a fresh, peppery taste. It’s a great flavour, and I recommend it.

Mozzarella

One ball of mozzarella is better than the half-skim mozzarella you use for pizza. You will get the best flavour if your mozzarella balls are packed in water and not vacuum-sealed.

Ripe Tomatoes

Particularly, you should look for red tomatoes that are medium-sized and juicy. These tomatoes will shine in this sandwich.

Caprese Sandwich Recipes

This sandwich can be served with a side salad or just some fresh fruit. These salads are great for travelling.

This Caprese sandwich recipe makes great picnic food! This vegetarian sandwich is made with fresh mozzarella, tomatoes, and creamy basil sauce. Recipe yields 2 large (as shown) or 4 medium sandwiches.

INGREDIENTS

2 large sandwiches or 4 small sandwiches

  • 1 baguette (16 ounces)
  • 1 tablespoon balsamic vinegar thick or balsamic glaze*
  • 1 tablespoon extra-virgin Olive Oil
  • 1 1/2 cups baby arugula
  • 1 mozzarella ball (8 ounces)
  • 2 medium ripe tomatoes, cut into 1/4-inch thick rounds
  • Flaky sea salt, kosher salt

Creamy basil sauce (this makes it extra**).

  • 1 or 1/2 cloves of garlic, chopped roughly
  • 1/2 cup mayonnaise
  • 1/2 cup (1 ounce), lightly packed fresh basil
  • 1/4 teaspoon fine sea salt
  • To taste, lots of freshly ground black pepper.

INSTRUCTIONS

  1. Preheat the oven to 400°F. To make two sandwiches or four small sandwiches, cut the bread in half lengthwise. Place the bread sliced on a baking sheet, with the cut sides facing upwards. Bake for five minutes or until the bread is warm through and lightly golden around the edges.
  2. Meanwhile, make the creamy basil sauce*. After scraping down the sides, add the mayo and basil along with the salt and pepper. Blend until smooth. Set aside.
  3. Lightly drizzle balsamic vinegar and olive oil on half the bread slices to make the sandwiches. Add some arugula to the top. Then, add rounds of mozzarella to help it settle. Finish by topping the dish with the sliced tomato and finishing it off with some flaky salt.
  4. Spread the basil sauce generously on the cut sides of the remaining bread slices. Place the bread slices face-down over the tomatoes. Enjoy.

 

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