Caprese Sandwiches

Recipe developed and contributed by Maureen Gualtieri

 

If you ever wanted to eat a salad that had a handle, this month’s recipe is for you! The classic Italian caprese combo – fresh mozz, even fresher tomatoes, and bright spicy basil – finds a home on a focaccia bun spread with DFC’s sweet and smooth Maple Bourbon Mustard. It’s tomato season in our neck of the woods, and this sando really benefits from finding the best your local farmstand has to offer. Slicing it up and assembling the whole thing is a snap – freeing you to enjoy what is left of our precious summer!

Caprese Sandwiches

(Yield: 2 servings)

 2 foccaccia or ciabatta buns

1 clove fresh garlic

DFC’s Maple Bourbon mustard, to taste

1 ball (125g) fresh mozzarella (i.e. water packed), sliced into 6 rounds

4 – 5 sundried black olives, pitted and chopped

1 medium (approx 180g) ripe tomato, sliced into 6 rounds

2 generous sprigs (approx 6g) basil

olive oil, to taste

balsamic reduction, to taste

 

Halve your focaccia buns sandwich style, and toast to your desired level of golden deliciousness. Split the garlic clove open, and rub the cut surface all over the open faces of the buns while they are still hot from the toaster—Spread DFC’s Maple Bourbon mustard over the bottoms of each bun. Then build your filling layers: 3 slices of mozzarella, a sprinkling of sundried black olives, the leaves from a sprig of basil, and 3 tomato slices per sandwich. Drizzle olive oil and balsamic reduction over the whole thing. Smoosh the lids of each sandwich down over top, plate, and enjoy immediately!

Ingredients
This salad-to-go needs a few super-fresh ingredients: Foccaccia buns, fresh mozzarella, sundried black olives, tomatoes, balsamic reduction, olive oil, garlic, basil, and DFC’s Maple Bourbon mustard.
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