Make Ahead Ham And Caprese Picnic Sandwich Recipes

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CAPRESE SANDWICH



Caprese Sandwich image

Provided by Food Network

Categories     main-dish

Time 11m

Yield s: 4 sandwiches

Number Of Ingredients 10

Kosher salt
2 heirloom tomatoes, sliced
1 large baguette, split
3 balls fresh mozzarella, thickly sliced
Fresh basil leaves
Basil Oil, recipe follows
2 bunches fresh basil, stems removed
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Juice of 1 lemon

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.

SMOKY CAPRESE SANDWICHES



Smoky Caprese Sandwiches image

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 4 sandwiches

Number Of Ingredients 11

4 sandwich-sized ciabatta rolls, split through the middle
1 large red onion, cut into 1/4-inch-thick rings
5 tablespoons olive oil, plus more for drizzling
Kosher salt
1 cup loosely packed fresh basil leaves, cut into chiffonade
1/2 cup smoked almonds, chopped
1/4 teaspoon crushed red pepper flakes
3 large heirloom tomatoes, preferably mixed colors, sliced 1/4 inch thick
Freshly ground black pepper
1 pound fresh mozzarella, sliced 1/4 inch thick
1 cup arugula

Steps:

  • Preheat the oven to 350 degrees F.
  • If your ciabatta rolls are very bready, pick out a little of the crumb. Put the rolls on a baking pan and bake until warm and crisp on the outside, about 10 minutes.
  • Meanwhile, heat a small grill pan or cast-iron pan over medium-high heat until very hot. Toss the red onion in 1 tablespoon of the oil and sprinkle with a little salt, then grill, turning occasionally, until slightly softened and charred in spots, about 6 minutes.
  • Stir together the basil, smoked almonds, crushed red pepper, 1/4 teaspoon salt and the remaining 4 tablespoons olive oil in a bowl.
  • Arrange the bottom halves of the ciabatta rolls on a work surface. Drizzle with a little olive oil, then arrange the tomatoes on top; sprinkle with salt and pepper. Next, top evenly with the onions, followed by the almond mixture. Lay the mozzarella on top; sprinkle with salt and pepper and drizzle with a little more olive oil. Top with the arugula and serve immediately.

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