the guide to an easy spring sandwich: the caprese {recipe}


When I was in Italy, the best meal I ever had was a rustic Caprese sandwich. Consisting of simply slices of tomato and mozzarella along with basil leaves, olive oil and balsamic vinegar on hearty bread, it is a sandwich that tastes like a sunshiny day. 

Earlier this week we enjoyed the first sunny, warm days here in Seattle so I stopped by Whole Foods to pick up ingredients to make these sandwiches that are perfect wrapped in parchment paper and enjoyed by the water. 

The recipe is simple.



{Caprese Sandwich Recipe}
for two

Ingredients
(the exact amounts depend on the size of your bread)

2 rustic rolls or 4 slices of thick, hearty white or sourdough bread lightly toasted
1 tomato or several cocktail tomatoes, sliced into 1/2 inch rounds
4 slices of mozzarella (I used Mozzarella Fresca Fresh Ovolini)
6 or more fresh, washed Basil leaves
3 tablespoons olive oil 
3 tablespoons balsamic vinegar 
Salt and pepper to taste.



Directions

If using rolls, slice in half and toast lightly.

Slice tomatoes and mozzarella into similar sized slices and set aside. 

Mix olive oil, balsamic and a pinch of salt and pepper until incorporated.

Spread a 1/4 of the olive oil/balsamic mixture on each of the four slices of bread. Follow with slices of tomato, mozzarella and basil leaves. For an extra punch, drizzle balsamic glaze over the basil leaves. Top with other slice or roll/bread. Cut in half and enjoy!


Notes

For a sandwich this simple,  the flavors of each ingredient really stand out. If possible, use the finest ingredients you can find -- rustic rolls from the bakery, organic small cocktail sized tomatoes, imported from Italy mozzarella and organic basil.

We used olive oil that our friend's dad makes in Italy (which we savor) but when we aren't lucky enough to enjoy this olive oil, we also like cold pressed olive oil made in Italy.