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Caprese-Sandwich-a-delicious-lunch

CAPRESE SANDWICH RECIPE

This Caprese Sandwich is made with fresh ingredients and is full of flavor. It's the perfect lunch or dinner, especially during the summertime. The creamy texture of the burrata, the freshness, and the smooth flavors of the homemade pesto spread on a loaf of crispy ciabatta bread and topped with roasted cherry tomatoes make this sandwich worth trying.
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Course: Appetizer, Lunch,
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2 SERVINGS
Calories: 1055kcal
Author: Evelyn Savinon ( A Simple Tweak)

Ingredients

Homemade Pesto:

  • 2 cups fresh basil leaves
  • 1 tablespoon toasted pine nuts avoid if you have nut allergies.
  • ½ cup grated Parmesan cheese
  • 3 cloves garlic
  • ¼ teaspoon salt
  • 3 tablespoons olive oil or avocado oil
  • 1-2 tablespoons water optional, for a lighter texture

Cherry Tomato Confit:

  • 3 garlic cloves peeled
  • 3 tablespoons olive oil
  • ½ cup cherry tomatoes
  • Fresh or dry rosemary optional
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 ciabatta bread or baguette lightly toasted
  • 1 ball of burrata cheese
  • fresh arugula
  • Balsamic glaze optional but highly recommended.

Instructions

  • The first one is the delicious cherry tomato confetti. Preheat the oven to 350°F. In an oven-safe dish, combine the garlic cloves, cherry tomatoes, rosemary (optional), olive oil, salt, and pepper. Bake for 30–40 minutes, until the tomatoes are soft.

Meanwhile, let’s prepare the Pesto.

  • Blend the basil, pine nuts, Parmesan cheese, garlic, and salt in a food processor. Gradually add the olive oil until smooth. If you prefer a lighter texture, add a tablespoon of water.

Prepare the bread.

  • Brush the bread with olive oil or unsalted butter and bake until it is warm, toasty, and perfectly crusty. You can also use a toaster.

The sandwich.

  • Spread pesto on the bottom half of the toasted bread, and layer fresh arugula on top. If you don’t have arugula on hand, feel free to use any greens of your choice.
  • Then, evenly distribute the burrata and drizzle some of the juices of the cherry tomato confit. I also added some of the roasted garlic and the roasted tomatoes.
  • Drizzle some balsamic glaze, cover with the top half of the ciabatta or baguette, and serve!

Nutrition

Calories: 1055kcal | Carbohydrates: 115g | Protein: 29g | Fat: 54g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 33g | Cholesterol: 22mg | Sodium: 3002mg | Potassium: 278mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1676IU | Vitamin C: 16mg | Calcium: 293mg | Iron: 2mg