Smoky Caprese Sandwiches Recipes

CAPRESE SANDWICH WITH TOMATO, MOZZARELLA, AND FRESH BASIL

Steps:

• Eat now or wrap tightly to enjoy later.

CAPRESE SANDWICH

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.

45 BEST SANDWICH IDEAS (STEAK SANDWICH RECIPE & MORE)

Steps:

• Heat oil in a large non-stick skillet over medium heat.
• Add onions and cook for about 10 minutes or until softened, stirring frequently. Transfer to a plate and set aside.
• Cut the leftover steak into thin slices.
• Lightly butter the bread and toast until golden.
• Top the bottom half of bread with arugula and caramelized onions.
• Place a layer of the thin steak slices on top, and spread mustard on top.
• Season with optional salt and pepper if necessary.
• Cover the sandwiches with the top half of the bread.

SMOKY CAPRESE SANDWICHES

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.