Caprese salads are refreshing on a hot summer day! Don’t you think?!
The first time I remember eating a Caprese Salad was in Italy (read about that trip here). My parents, my little brother and I were driving to Florence and we decided to stop at a little restaurant that we found along the way. No one at the restaurant spoke English and we didn’t speak any Italian. We frantically tried to find the right words in our language conversion books and did an awful job trying to convey what we wanted. Eventually, the waiters took pity on us and asked me to come back to the kitchen where I was able to point to things that we wanted. While I don’t remember all of the things we ordered, the one thing I remember clear as day was eating a beautiful Caprese salad. It had thick slices of fresh mozzarella cheese and tomatoes with basil tucked in between the layers. It was drizzled with balsamic vinegar and olive oil. Oh my gosh, that caprese salad was heaven.
Rainy Day Comfort Food Is a Must
It’s been really rainy for a few months here in California, and the gray skies had me thinking about comfort food. I wanted to figure out a way to make something that was as comforting on a rainy April day (although today is as sunny as it can be, lol) as a caprese salad is on a hot summer day. There were some slow roasted tomatoes sitting in the fridge along with some basil and mozzarella cheese, and that is when the light bulb moment happened: A Caprese-style sandwich!!
I buttered some sour dough bread slices with garlic butter. Then, added some shaved parmesan and romano cheese and put the loaded bread slices under the broiler until they were golden brown.
Once the toast was done, I added a thin layer of mayo onto the plain side of the toast. Then it was time to layer in the tomatoes, cheese, basil, and a bit of salami (it’s not traditional, I know, but it’s SO good!). I drizzled a balsamic reduction over the layers and then chowed down on that baby!
This caprese salad inspired sandwich would pair well with some tomato basil soup, hmmm…maybe next time!!
- 2 slices of sourdough bread
- 1 T garlic butter
- 4 T parmesan and romano cheese shavings
- 8-10 slices of Salami
- 2-3 slices of mozzarella cheese
- 10 slow roasted cherry tomato halves
- 5-8 fresh basil leaves
- 1 T mayonnaise
- Balsamic vinegar reduction to taste
- Turn the broiler on low.
- Lay the sourdough bread slices onto a work surface. Spread the garlic butter onto one side of each slice. Sprinkle the parmesan and romano cheese over the garlic butter and then put the loaded bread slices under the broiler until they are golden brown. It will take about 5-10 minutes. Be sure to watch them carefully, so that they don't burn.
- Once the toast is done, lay the slices (cheese side down) on your work surface. Spread the mayonnaise onto the plain sides of the toast. Top one slice of toast with the meat, cheese, tomatoes and basil leaves. Add some balsamic reduction over the top if desired. Place the final slice of bread (mayo side down) on top. Cut in half and enjoy!