Caprese Sandwiches


I made these for Mae’s birthday party, but perfected the recipe while eating leftovers. Caprese sandwiches at home are easy and heavenly:)

1 Roma tomato, sliced (I like thicker slices)
2 T. homemade pesto (see below)
3 slices fresh mozzarella cheese, preferably not the shredded kind.
1 baguette
balsamic vinegar (about 2 tsp.)
salt and pepper

Homemade pesto: 2 cups basil, 1/4 cup walnuts, 1/3 cup Parmesan cheese, 2 cloves garlic, and about 1/4 cup olive oil. Puree in a food processor. Great for freezing and saving for another day.

To assemble sandwiches, spread pesto on one side of the baguette. Top with slices of mozzarella. On the other side of the baguette, lay slices of tomato. Bake sandwich open faced at 350 degrees for about 5 minutes or until cheese is slightly melted. Remove from the oven. Top tomatoes with salt and pepper and desired amount of balsamic vinegar.



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