TOASTED CAPRESE SANDWICH
A variation on a basil, tomato, and mozzarella sandwich
Provided by Out Of Thyme
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. Drizzle the cut cloves with olive oil, then nestle the head into a piece of aluminum foil. Place in preheated oven and bake until the cloves are tender, about 35 minutes. Remove garlic from oven; do not turn oven off. Squeeze garlic from cloves into a small dish; mash into a paste.
- Spread the butter on the cut sides of the bread, sprinkle with rosemary, and place on a baking sheet. Toast bread in preheated oven for 5 minutes. Remove from oven and spread with garlic paste. Top one half of loaf with basil and tomatoes. Drizzle tomato slices with balsamic vinegar. Top remaining half of loaf with sliced mozzarella. Return sandwich halves to baking sheet.
- Place in hot oven and cook until the cheese has melted, about 10 minutes. Allow sandwich to cool slightly before assembling. Cut into 4 pieces to serve.
Nutrition Facts : Calories 595.7 calories, Carbohydrate 67.9 g, Cholesterol 59.8 mg, Fat 25.7 g, Fiber 5.1 g, Protein 22.1 g, SaturatedFat 13.3 g, Sodium 793.8 mg, Sugar 5.6 g
CAPRESE SANDWICH WITH TOMATO, MOZZARELLA, AND FRESH BASIL
The caprese sandwich is a classic vegetarian Italian sandwich made with fresh mozzarella, tomato, basil, olive oil, and balsamic vinegar.
Provided by MacKenzie Smith
Categories Lunch Sandwiches Sandwich
Time 5m
Number Of Ingredients 8
Steps:
- Eat now or wrap tightly to enjoy later.
Nutrition Facts : Calories 680 kcal, Carbohydrate 71 g, Cholesterol 67 mg, Fiber 7 g, Protein 31 g, SaturatedFat 13 g, Sodium 1729 mg, Sugar 13 g, Fat 31 g, ServingSize 1 sandwich (1 serving), UnsaturatedFat 0 g
LEMON GRILLED CHEESE
Provided by Giada De Laurentiis
Time 20m
Yield 4 sandwiches
Number Of Ingredients 6
Steps:
- Cut each slice of lemon into 6 wedges. Sprinkle with the sugar and set aside.
- Lay out 4 slices of bread. Top each with 2 thin slices of mozzarella, then a few wedges of lemon, then one more piece of mozzarella. Top with the remaining slices of bread. Spread half of the butter on the top slices of bread and sprinkle each sandwich with 1 tablespoon of Parmesan cheese.
- Heat a large skillet over medium heat. Place the sandwiches Parmesan-side down in the skillet. Spread the remaining butter on the bare slices of bread and sprinkle each one with 1 tablespoon of Parmesan cheese. Cover the skillet and cook until the bread and Parmesan are golden brown, about 2 minutes. Flip the sandwiches and cook until golden brown and the cheese inside is melted. Serve warm.
CAPRESE SANDWICH
Provided by Food Network
Categories main-dish
Time 11m
Yield s: 4 sandwiches
Number Of Ingredients 10
Steps:
- Salt the tomatoes and layer on the bottom piece of bread with the mozzarella and basil. Drizzle with Basil Oil. Top with the remaining piece of bread. Slice into portions.
- Add the basil to boiling water for 45 seconds to 1 minute. Remove to a bowl of ice water to stop it from further cooking. Dry and add to a blender. Add the olive oil, and blend until smooth. Strain through cheesecloth into a bowl. Add salt and pepper to taste. Add the lemon juice right before serving.
CAPRESE SALAD SANDWICHES
Everyone knows there's no salad like a Caprese salad on a hot summer day. Fresh-picked basil and tomatoes with just a hint of seasoning. I always use a whole spelt loaf when I make this recipe. The notes of the spelt combine perfectly with the light/summery flavors of the other ingredients. Very earthy. Also, fresh ground pepper and chunky sea salt make this dish pop even more. Muah!
Provided by Chef Noir
Categories World Cuisine Recipes European Italian
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Drizzle each slice of bread evenly with truffle oil and cover 4 bread slices with slices of buffalo mozzarella cheese, basil leaves, and tomato slices. Season to taste with sea salt and black pepper. Top each sandwich with a remaining bread slice.
Nutrition Facts : Calories 375 calories, Carbohydrate 26.6 g, Cholesterol 44.6 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.1 g, SaturatedFat 9.5 g, Sodium 431.7 mg, Sugar 5.6 g
GRILLED EGGPLANT CAPRI
This recipe comes from Ralph's Bull & Claw Tavern in North Providence, Rhode Island. It was printed in the Food section of the Providence Journal. I have made it a few times and it is delicious! You may want to adjust the salt & garlic to taste. Also, I could not find a 16 oz can of whole peeled tomatoes, so I used a 28 oz can and had left over sauce to use for next time. I also salted and let sit the sliced eggplant in a colander for an hour, then rinsed and squeezed it dry. Enjoy!
Provided by cyrano2745
Categories Vegetable
Time 1h
Yield 3-5 serving(s)
Number Of Ingredients 21
Steps:
- For Marinara:.
- Put tomatoes in pot, mash with a whisk.
- After the tomatoes come to a boil, add all of the seasonings and oil, let simmer for 10 minutes.
- For Wilted Spinach:.
- Heat extra virgin olive oil and garlic in sauté pan until garlic is golden brown.
- Add spinach and the rest of seasonings until spinach wilts down by half.
- Slice eggplant into 1/4-inch slices.
- Season with sea salt, cracked black pepper, and olive oil.
- Place on preheated char broiler until very tender. (Or place under oven broiler).
- Make three layers. Place grilled eggplant slices in baking pan.
- Add 2 oz wilted spinach and 2 slices mozzarella. Repeat for a second layer.
- Cap off with a piece of grilled eggplant.
- Place in a 500°F oven and cook for 10 minutes.
- Ladle heated marinara on plate. Place eggplant on top. Finish with a pour of olive oil and shaved Parmigiana.
Nutrition Facts : Calories 1002.3, Fat 86.7, SaturatedFat 17, Cholesterol 36.4, Sodium 8398, Carbohydrate 44.9, Fiber 13.3, Sugar 24.2, Protein 19.7
CAPRESE PANINI (MOZZARELLA, TOMATOES AND BASIL)
Make and share this Caprese Panini (Mozzarella, Tomatoes and Basil) recipe from Food.com.
Provided by Bev I Am
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat an electric panini maker according to the manufacturer's instructions.
- Brush one side of each bread slice with olive oil.
- Lay the slices, oiled side down, on a clean work surface.
- Spread the top of each slice with 1 Tbs mayonnaise.
- Place the cheese on one slice and top with the tomato slices.
- Drizzle with the vinegar and season with salt and pepper.
- Top with the basil, then with the other bread slice, oiled side up.
- Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.
- Transfer the sandwich to a cutting board and cut in half.
- Serve immediately.
- Serves 1.
CHICKEN CAPRESE
Originating in Capri, Caprese mimics the colors of the Italian flag in salad form using the now-classic combination of mozzarella, tomato and basil. Here, that trinity transforms everyday chicken cutlets into something special. Thanks to the proliferation of hothouse tomatoes (which are better enjoyed cooked than raw), this dish can be enjoyed year-round. Cocktail tomatoes, slightly larger than a golf ball and often sold on the vine, are perfect for this, but any size will work. Simple to assemble, this dish forms its own delicious pan sauce as the liquid from the cheese and tomatoes mingles with the caramelized juices from the browned chicken.
Provided by Susan Spungen
Categories dinner, quick, one pot, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry. Cut a lengthwise pocket into the thick side of each breast without cutting all the way through to the other side. Season breasts inside and out using 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Stuff each breast with a quarter of the mozzarella, 2 to 3 tomato slices (depending on size) and 4 to 5 basil leaves. Enclose the filling as much as possible by pulling the chicken over the filling. (The chicken can be prepared to this point, covered and refrigerated up to 24 hours.)
- Heat olive oil in a large 12-inch nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Using a slotted spoon, scoop out garlic and transfer to a paper towel-lined plate, leaving the oil in the pan.
- Increase heat to medium-high and sauté chicken until golden on the bottom, about 6 minutes. If the breasts darken too quickly, lower heat. Flip and cook for 5 minutes, then cover and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.
- Using a spatula, carefully transfer chicken to a platter or four plates. Pour pan juices over the chicken. Garnish with pesto, reserved garlic and remaining basil leaves.
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