Easy Peezy Caprese

January 31, 2011

Sometimes we come up with a seemingly original recipe and it comes out great, sometimes not so much.  And then sometimes we come up with a recipe that we’re certain has been done before, but it turns out even better than we anticipated.  The latter applies to this recipe that we came up with last week.  It’s ridiculously simple, fresh, and delicious.  I know for a fact that “Caprese Salad Sandwich” can be found on many a menu, and so I’m quite sure that “Warm Caprese Salad Sandwich” is also prevalent.  For those unfamiliar, a caprese salad is slices of mozzarella and tomato topped with fresh basil, and usually lightly dressed with basalmic vinegar.  So we took this salad, broiled it open-faced on French bread, and then slapped the two halves together.  The result was delectable.  One key is to use a good mozzarella – it’s worth spending a few extra dollars for a nice imported one.  We didn’t even bother with any basalmic, but feel free to drizzle a bit on the plate.  Enjoy!

The Easy Caprese Salad Sandwich

(serves 4)

8 oz. fresh mozzarella, sliced into 1/4-inch rounds

2 Roma tomatoes, sliced into 1/4-inch rounds

6 fresh basil leaves, torn

Salt and pepper

1 loaf French bread, cut into 4 portions

Heat broiler on high.  Slice each quarter of bread lengthwise to create two halves.  Lay equal amount of mozzarella on one half, then lay tomatoes and basil on other half.  Sprinkle tomatoes with salt and pepper. Place all halves on baking sheet; broil for 3-4 minutes until cheese is just melting.  Remove from broiler; place each tomato-basil half on top of each cheese half.  Slice in half diagonally and serve.  Eat!



  1. I make this exact sandwich almost every weekend but instead of broiling, I smack it into my Panini grill.

  2. You do know it’s January, right?

    • Um…yes, yes I do…why do you ask?

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