CAPRESE SALAD SUB SANDWICH
Add some salami and ham to a caprese salad for the perfect way to fill a sandwich.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a stovetop grill pan or a broiler to high heat.
- Slice the cheese about 1/4 inch thick and season with salt and pepper. Core the tomatoes, slice crosswise the same thickness as the cheese and season with salt and pepper.
- Grill or broil the slices of bread, turning as needed, until evenly toasted, about 1 minute. Lightly smash the garlic. Rub 1 side of each slice of bread with the garlic and drizzle with the olive oil. Roughly tear the basil leaves. Layer the mozzarella, basil, tomatoes, ham and salami on 4 slices of bread and top with the remaining bread.
MINI CAPRESE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine lemon juice, garlic, basil in food processor or blender, process and stream in extra-virgin olive oil to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.
CAPRESE MINI SANDWICHES
Make and share this Caprese Mini Sandwiches recipe from Food.com.
Provided by Kayne
Categories < 60 Mins
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Drizzle olive oil over pita rounds, and spread evenly.
- Sprinkle with Italian seasoning.
- Cover with Parmesan cheese.
- Bake for 8-10 minutes, until edges are lightly browned and cheese is melted.
- Prepare pesto sauce VERY finely chop the basil leaves and the walnuts.
- Combine with garlic and salt.
- When rounds are ready, turn them over, so that the cheese side is down, drizzle the back with dressing, spread evenly.
- Cut the rounds into six wedges, total 24 wedges.
- On 12 of the wedges, place some greens, 1 slice of Mozzarella cheese, pesto, and one slice of tomato. Top with undressed wedges, cheese side up.
- Secure with sandwich picks if necessary, which it probably will be!
PETER'S CAPRESE TEA SANDWICHES
Caprese salad, that ubiquitous arrangement of fresh mozzarella, ripe tomatoes and basil leaves, is the "it" dish for all the Hamptons "it" girls. Served in a mini pita, it makes a beautiful, fresh and simple bite, which one client said "tastes like July." Baby heirloom tomatoes offer a sweet, juicy flavor that works well with extra-luscious buffalo mozzarella and good-quality extra-virgin olive oil.
Provided by Food Network
Categories appetizer
Time 20m
Yield 24 sandwiches
Number Of Ingredients 7
Steps:
- Divide the pitas in half so you have 24 half-moon pockets.
- Stuff each pocket with 3 to 4 pieces of mozzarella and set aside.
- Place the tomatoes in a small bowl and drizzle with the olive oil. Add the salt and toss to combine.
- Add some tomatoes to each pita pocket, and finish with a little basil and ground pepper. Serve immediately.
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 SANDWICH
Load slices of focaccia with pesto, mozzarella, rocket, red onion and tomato. They're a perfect sandwich for feeding a crowd in a picnic.
Provided by Samuel Goldsmith
Categories Lunch
Time 10m
Number Of Ingredients 9
Steps:
- If using focaccia, cut the slices across the middle so you have a total of eight slices. Spread 1/4 tbsp pesto over four of the focaccia or bread slices, and drizzle each of the remaining four slices with 1/2 tsp olive oil.
- Divide the rocket, mozzarella, tomatoes, basil leaves and red onion slices over the pesto-topped focaccia or bread. Drizzle 1/4 tsp balsamic vinegar over each of the remaining slices. Sandwich the slices together, wrap up for a picnic or serve straightaway. Best eaten on the day they're made.
Nutrition Facts : Calories 462 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 2.2 milligram of sodium
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