OCC Week Six: Open-Faced Caprese Sandwich

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.

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.

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

Add sliced fresh mozzarella.

Add tomatoes and let cook for another minute or two.


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.)