I hope you’re gardens are bursting with fresh tomatoes and basil this time of year. My tomatoes are just turning red and my basil plant is overflowing. Anytime I have fresh tomatoes and basil, it is time to make homemade Caprese sandwiches. These are a favorite of my family, and were taught to us by my brother-in-law who served an LDS mission in Italy. These are a favorite summer meal, and couldn’t be easier to make 😉 Not to mention it’s nice to have a meatless meal every now and then too. Hope you enjoy!
- Ciabatta bread/hoagie buns (one per person)
- 3-4 large, ripe tomatoes
- 1 cup fresh basil leaves, rinsed and patted dry
- Fresh mozzarella, sliced
- Olive oil
- Balsamic vinegar
- Cut the bread in half horizontally. Drizzle each side of the bread with olive oil. On one side, drizzle with balsamic vinegar. Slice the tomatoes and place on the bread. Slice the mozzarella and also place on top of the tomatoes. Rinse and dry the basil leaves and place plenty of them on top of the mozzarella. Salt the sandwiches generously. Serve the sandwiches with extra balsamic vinegar if needed.