Tuesday, October 27, 2009

OCC Week Six: Open-Faced Caprese Sandwich

Tuesday, October 27, 2009
This week's meal is certainly one for the easy category. While a caprese sandwich is pretty basic, there are ways to jazz up the flavor. Lately, I'm all for easy but never want to compromise on flavor. So, I give you a savory yet simple, open-faced caprese sandwich.

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Slice tomatoes and toss with olive oil, chopped garlic, salt and pepper.
Add to skillet with lightly oiled bread (I used sourdough). Toast bread and tomatoes.

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Once the tomatoes and bread are toasted on both sides, layer fresh basil leaves.

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Add sliced fresh mozzarella.

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Add tomatoes and let cook for another minute or two.

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Salt and pepper to taste and top with balsamic vinegar.
Enjoy. Simple yet so pleasurable.
Ingredients:
1 slice sourdough bread
1 glove garlic, chopped
1 roma tomato
5-7 medium basil leaves
fresh mozerella
balsamic vinegar
salt and pepper
olive oil

I cooked everything in one skillet on the stovetop. There certainly are variations but this was easy for me.

Review: Not a huge hit with the kids. They still think they don't like tomatoes (Yet they love tomato soup and all tomato based sauces. Go figure.) For them, I just made a fresh mozzarella grilled cheese with a bit of garlic. The tomatoes and basil in plain view still scare them. Their loss.
Husband gave two thumbs up. Said it was deceptively flavorful. (It's the garlic and vinegar.)

2 comments:

Adrienne Hedger said...

I really appreciate the pictures on this one. Love the step by step. Jack will want to make this.

mybelle68 said...

I'm a lucky one Pittsy made it for me last week, and it is fabulos.