Cook Now

Caprese Sandwich

This Caprese sandwich is a stunning crowd pleaser! Layer tomatoes, mozzarella and pesto aioli for a splash of flavor.

What’s better than the classic combination of tomatoes, mozzarella, and basil? Not much, in our opinion. So try this summery delight: the Caprese sandwich! This riff on the classic Italian salad from Capri layers the classic ingredients as a sandwich filling, with an irresistibly creamy, pesto aioli that adds a pop of savory brightness to each bite. It’s the perfect idea for an easy no-cook summer dinner, picnics, and more. When our son Larson tried a bite, he said, “Can we eat this every day?” We felt the same!

Ingredients in a Caprese sandwich

A Caprese sandwich is a sandwich that uses the ingredients in the classic Italian Caprese salad: tomatoes, mozzarella, and basil. There are many variations on this concept, sometimes using arugula, balsamic vinegar, or other spreads to embellish the sandwich. The traditional Italian version of Caprese salad doesn’t use balsamic vinegar or reduction and we don’t think the flavor pairs correctly, so you won’t need that here. For this recipe, we’ve used our fan-favorite pesto aioli as a creamy spread that adds a pop of savory flavor to each bite.

Here’s what you’ll need for this Caprese sandwich:

Ciabatta bread or other artisan bread: This Italian bread is soft and perfect for sandwiches! Steer clear of a French baguette, which can be tough to bite through. Any other type of artisan bread works!
Ripe tomatoes: This is a must! This sandwich only works with the ripest, juiciest tomatoes, much like a good BLT.
Fresh mozzarella cheese: Purchase it in an 8 ounce ball and slice off slices for the sandwich.
Fresh basil: All you need is a handful of leaves per sandwich.
Baby arugula: Arugula adds a bit of texture and flavor variation. Make sure to buy baby arugula in a box or bag, which has a feathery texture and milder flavor. Avoid mature arugula that’s sold in bunches: the flavor is too strong.
Pesto aioli: This is the kicker! The pesto aioli blends basil, mayonnaise, Parmesan cheese and lemon juice and absolutely makes the sandwich. Do not leave it out!

Tips for making the pesto aioli

The key to any good sandwich? A great sandwich spread. You absolutely cannot have a dry sandwich with unseasoned bread. Here, the pesto aioli adds just the right creaminess and seasoning to the entire sandwich. Here’s what to know about the pesto aioli:

Use a large or small food processor. A small blender would also work.
It works for several sandwiches. The quantity you’ll end up with is 10 tablespoons, so depending on how much you use it should work for 3 to 4 sandwiches.
You can make it in advance and store refrigerated. Keep in mind, the color does fade slightly over time.

Make ahead for a Caprese sandwich

This Caprese sandwich is perfect for a picnic: but does it hold up over time? Yes! Some sandwiches get soggy over time, but this one holds up well. However, you’ll want to keep the following in mind:

Spread each bread side with pesto aioli and have a layer of arugula and basil over each. This protects the bread from direct contact with the tomato or mozzarella, which can make it soggy.
If serving within 2 hours, refrigeration is not needed. The mayo in the sandwich spread should be refrigerated after 2 hours.
Otherwise, wrap and refrigerate or keep in a cooler until serving. The bread does become tougher when refrigerated, so allow the sandwich to come to room temperature before serving if possible.

Alternate method

You can also make a Caprese sandwich as a panini or hot sandwich, like the Panera Caprese sandwich. Simply use sliced sandwich bread to build the sandwich. Then toast it in a panini press for 3 to 4 minutes, or grill in a grill pan or skillet for 2 minutes per side.

More Caprese themed foods

Caprese has become a shorthand for anything that stars tomatoes, fresh mozzarella and basil. Of course, nothing beats the classic Caprese salad, made the Italian way with a drizzle of great olive oil and salt. Here are a few variations on the theme:

Try classic Caprese Salad
Opt for Caprese Skewers: nothing beats food on a stick!
Add noodles to make Caprese Pasta Salad
Serve the salad atop mushrooms for Caprese Grilled Portobello Mushrooms

Caprese Salad

Caprese Skewers

Caprese Pasta Salad

Caprese Grilled Portobello Mushrooms

This Caprese sandwich recipe is…

Vegetarian. For gluten-free, serve on gluten-free bread.

Caprese Sandwich

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 1 sandwich

Print Recipe

Description

This Caprese sandwich is a stunning crowd pleaser! Layer tomatoes, mozzarella and pesto aioli for a splash of flavor.

Ingredients

For the sandwich

2 slices ciabatta bread
2 slices ripe tomato
2 slices fresh mozzarella cheese (1 ounce)
1 handful baby arugula
1 handful basil leaves
2 to 3 tablespoons pesto aioli (see below)

For the pesto aioli (makes 10 tablespoons)

1 medium garlic clove
1 cup loosely packed fresh basil
½ cup shredded Parmesan cheese
½ tablespoon fresh lemon juice
⅛ teaspoon kosher salt
½ cup high quality mayonnaise

Instructions

Make the pesto aioli: In a food processor, blend the garlic until roughly chopped. Add the basil, Parmesan cheese, lemon juice, salt and mayonnaise. Blend until a smooth, creamy sauce forms. (Store leftovers refrigerated for 2 weeks.)
Season the tomato slices with a pinch of salt. On each slice of bread, slather the pesto aioli. Build the sandwich by layering half the arugula and basil, the tomato slices, mozzarella slices, more arugula and basil, and then the aioli-slathered bread. Enjoy immediately, or wrap and refrigerate until serving.

Category: Sandwich
Method: No Cook
Cuisine: Summer
Diet: Vegetarian

Keywords: Caprese sandwich

A Couple Cooks - Recipes worth repeating.

from A Couple Cooks https://ift.tt/fkCFq3t

0 comments

Classic Blueberry Pancakes

These classic blueberry pancakes are fluffy and golden brown, with pops of sweet tart berries. The best way to wake up!

Got a load of beautiful berries? Let’s make Blueberry Pancakes! There’s nothing better than the scent of frying up golden batter on a weekend morning (right?). Here’s how to make your morning dreams happen. This blueberry pancake recipe is classic and basic, using ingredients you probably already have on hand. It makes flapjacks that are light and fluffy, with just the right classic flavor interrupted by tangy pops of purple berries. In a word: they’re perfection.

Ingredients in blueberry pancakes

This blueberry pancakes recipe is based on our classic pancake recipe, which we developed after a lot of testing and research. (We will say, it made for a tasty few weeks!) What we found? Here’s the combination of ingredients that make very best blueberry pancakes:

All purpose flour
Granulated sugar
Baking powder and salt
Egg
Milk
Unsalted butter or neutral oil
Vanilla extract
Lemon juice or vinegar: Adding an acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice on hand, use apple cider vinegar or white vinegar: it works too!
Fresh blueberries (or substitute frozen!)

The best method for adding the berries

If there’s one thing about blueberry pancakes to know, it’s this: when to add the berries to the batter. How do you get the most even blueberry distribution? Place the berries right onto the batter while it’s cooking on the griddle. Why? If you place the berries into the bowl of batter, it makes lumpy pancakes and uneven berry distribution. Placing them right on top, you get even circular pancakes with just the right amount of fruit in each.

There’s just one thing to note: when you add the berries while the cakes are on the griddle, the “top” side of the pancake won’t really show much of the berries visually. And that’s ok! You can see them when you slice through the middle.

Tips for cooking blueberry pancakes

Once you’ve got the berry method sorted, there’s not much to cooking blueberry pancakes! They’re similar to any standard pancake recipe you’ve made. Here are a few best practices for getting them evenly golden brown:

Use a large griddle: non-stick is helpful. Some griddles are uneven with their heating (we had a cast iron griddle that would cook each pancake to a different color!). Non-stick is helpful and you don’t have to grease it.
Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat.
Approximate about ¼ cup batter per pancake. This tends to make a medium-sized pancake.
Don’t worry if the first pancake doesn’t work! Use it as a test for honing in your pancake skills and adjust the heat accordingly.

Blueberry pancakes variations

Once you’ve tried the standard, there are several ways to vary these blueberry pancakes. Here are a few fun adders and alternate methods to try:

Blueberry sauce: Amp the blueberry flavor by serving with this Easy Blueberry Sauce: we highly recommend it!
Lemon: Add 2 teaspoons lemon zest to the batter for a zingy spin.
Buttermilk: Try Blueberry Buttermilk Pancakes for an even more tender crumb.
Vegan: Opt for Vegan Blueberry Pancakes.
Gluten free: Add blueberries to Oatmeal Pancakes or Banana Oatmeal Pancakes.

More blueberry recipes

Love this purple berry? Here are a few more ways to use it:

These Classic Blueberry Muffins or Lemon Blueberry Muffins are to die for
Try sweet and simple Blueberry Cake
Go for Blueberry Crisp or “Magic” Blueberry Cobbler
Opt for Favorite Blueberry Waffles

Classic Blueberry Muffins

Best Blueberry Crisp Recipe

Best Blueberry Waffles

“Magic” Blueberry Cobbler

This blueberry pancakes recipe is…

Vegetarian.