Frals Caprese Sandwich On Grilled Ciabatta Bread Recipes
CAPRESE GRILLED BREAD
Grilled bread with caprese toppings is a a quick and easy appetizer or side dish.
Provided by tcasa
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for low heat and lightly oil the grate.
- Drizzle olive oil over baguette halves. Add minced garlic and season with salt and pepper. Layer tomato on top; season tomato with salt, pepper, dried parsley, and dried basil. Top tomato with mozzarella cheese.
- Place baguette halves on foil and grill until cheese starts to melt, 5 to 8 minutes. Garnish with fresh basil and parsley. Cut into slices and serve.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 27.2 g, Cholesterol 17.9 mg, Fat 12.1 g, Fiber 1.9 g, Protein 12.5 g, SaturatedFat 4 g, Sodium 495 mg, Sugar 2.5 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
FRAL'S CAPRESE SANDWICH ON GRILLED CIABATTA BREAD
In an attempt to turn a salad we saw on TV into a sandwich for a tailgate party We came up with this...Grilled garlic Ciabatta bread slathered with a garlic mayo and peppercorn mustard mixture on both top and bottom and filled with grilled balsamic eggplant slices, arugula, roasted red peppers, fresh mozzarella and fresh basil. Man that sandwich is reallly good...and good for you. Fran says you can taste every ingredient in every bite.
Provided by al.andrepont_119303
Categories Lunch/Snacks
Time 1h
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the mayonnaise, peppercorn mustard (or any spicy mustard) and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate to let the flavors meld while you work on the rest of the sandwich.
- Heat a grill to high.
- Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side, basting with the balsamic on both sides. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a tightly closed paper bag and let steam for 10 minutes. Remove the skin and the seeds and cut the peppers into strips and set aside.
- When ready to assemble, slice the bread in half lengthwise and put in the toaster oven, cut side up, and toast until a light brown color appears it crisps up slightly. Spread the bread with the mayonnaise mixture on both sides and top the bottom half with eggplant, then arugula, then the peppers and then the cheese. Return this half to the toaster oven to melt the cheese, remove and add the basil then cover with the top of the bread, slice and serve.
Nutrition Facts : Calories 319.9, Fat 21.5, SaturatedFat 8.2, Cholesterol 45.4, Sodium 556, Carbohydrate 17.4, Fiber 6.7, Sugar 8.5, Protein 16
CAPRESE GRILLED CHEESE SANDWICH
These caprese grilled cheese sandwiches are a delicious comfort-food classic that the whole family will love.
Provided by Eat Good 4 Life
Yield 4 servings
Number Of Ingredients 8
Steps:
- Instructions
- Heat a large griddle or skillet over medium heat.
- Brush the outsides of each slice of bread with olive oil, then brush the other side with pesto. Layer sandwich with one slice of Havarti and Fontina cheese, followed by tomatoes and basil. Finish with a slice of bread. Place sandwiches in the prepared griddle until cheese is melty and each side is golden, about 3-5 minutes per side. Serve immediately.
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- Preheat oven to 350 degrees (or, if you don't want to use the oven because it's too hot, turn on grill to medium heat).
- Cut ciabatta into long, thin pieces. Mix together olive oil, garlic and a pinch of salt and pepper and brush onto ciabatta loaves. Place loaves on a cookie sheet (or directly on grill) and bake (or grill) 5-6 minutes, or until crispy.
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- Slice the ciabatta roll in half. Brush the outside of the bottom roll with 1 tablespoon of olive oil and place on a hot panini press or grill pan.
- Layer the sliced fresh mozzarella, sliced tomato, and basil leaves, then drizzle with balsamic vinegar and season with just a little salt & pepper, to taste.
- Brush the top of the ciabatta roll with remaining olive oil and place over sandwich, then lower the panini press lid or place a heavy pan on top of the sandwich in the grill pan over medium heat and press down for 20 seconds, then leave the pan sitting on the sandwich as it cooks. You will need to flip the sandwich if using the grill press once the bottom is toasted in order to grill the other side. Grill until toasted to a golden brown and the mozzarella starts to get a little melted around the sides but is not melted completely through.
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- Place 2 slices of bread in the pan and top with the mozzarella and tomatoes. Place the other 2 slices of bread on top.
- Cook for 3-5 minutes on each side or until cheese is melted. Watch carefully to make sure that the bread does not get overly browned; if the bread is browned but the cheese still needs time to melt, lower the heat level.
- Lift the top slices of bread off the sandwiches and layer the basil and avocado on top of the tomatoes. Place the bread slices back on top and serve immediately.
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- Add chicken to the grill and grill each side for 5-6 minutes, until there is no more pink. For the last minute, add 1 slice of mozzarella to the top of each chicken. Close the grill and let the cheese slightly melt. Remove from grill and let sit.
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