Caprese Sandwich
Servings: 2 sandwiches
- 2 (4½-Inch squares) (2 (11cm squares)) focaccia bread substitute ciabatta bread or baguette.
- 1 (6 to 8 ounces) (1 (about 200 grams)) mozzarella ball substitute vegan mozzarella | sliced into ¼ inch or 0.6 cm thick slices.
- 2 medium ripe tomatoes sliced into ¼ inch or 0.6 cm thick slices.
- 8 basil leaves
- 6 tablespoons basil pesto or vegan pesto
- 1 packed cup (30 grams) arugula
- 6 sun-dried tomatoes in oil drained from the oil.
- 1 tablespoon extra virgin olive oil
- 2 pinches salt
- 2 twists black pepper
- 1 tablespoon balsamic glaze optional
- Cut the bread open and lay it flat on a cutting board.
- Spread a generous smear of basil pesto on both sides.Add a small handful of arugula and 2 - 3 slices of mozzarella on the bottom slice.Season the mozzarella with a pinch of salt, a twist of black pepper, and a few drops of extra virgin olive oil.
- Add 2 to 3 tomato slices, 2 to 3 sun-dried tomatoes, and 4 basil leaves. Optionally, drizzle with a teaspoon of balsamic glaze.Top with the bread and enjoy.Tip: You can pop the caprese sandwich in an air fryer at 400°F or 200°C for 3 minutes. A sandwich or panini press can also work.
