Variation on an Old Favorite

 

I recently made this with the balsamic vinegar/olive oil mixture that I usually did (so, so good). However, while on vacation, I tried a caprese sandwich that used pesto instead of the balsamic vinegar/olive oil combination. So, I thought I would give it a try at home. You can make it either way. Both versions are delicious! I originally posted it here along with a lot of other amazing pressed sandwich recipes.

Pressed Mozzarella and Tomato Sandwich with Homemade Pesto

Ingredients:

Homemade pesto, recipe below (or you can use your favorite bottled pesto)
1 large loaf of ciabatta bread
6 roma tomatoes, sliced
12 ounces fresh mozzarella, sliced
12-18 large basil leaves

Directions:

Make pesto. Slice loaf of ciabatta bread in half lengthwise. Spread desired amount of pesto onto each half of the bread. Layer bottom half of the bread with mozzarella, tomatoes, and basil. Season with salt and pepper, if desired. Place the top half of the ciabatta bread on top.

Wrap the sandwich tightly in plastic wrap and place on a baking sheet. Top with another baking sheet and weigh it down with something heavy (such as canned goods, a heavy skillet, or cookbooks). Leave the weight on for about 30 minutes.

Remove the weight and refrigerate at least 1 hour or up to overnight to meld flavors. Cut into desired serving size and enjoy!

Source: I basically created this myself based on the sandwich I had on vacation and the other caprese sandwich I have been making for years.

Basil Pesto "Pistou"

Ingredients:

3 c. fresh basil leaves
2 - 3 cloves garlic
About 1/4 c. quality Parmesan cheese, grated
Splash of fresh lemon juice
About 1/2 c. olive oil
Salt and pepper to taste


Directions:

In food processor blender, chop up the garlic until it is minced.

Add in the basil and cheese and start to blend.  Slowly drizzle in the olive oil while the machine is running. Blend until smooth.

Squeeze in a little lemon juice and add salt and pepper to taste.

Taste the sauce and adjust to your liking.

Put in freezer container and freeze, if you wish; or use it right away.

Source:  twopeasandtheirpodrecipes.com. You can find their recipe here. We originally shared this recipe on our blog here.

Pressed Mozzarella and Tomato Sandwich with Balsamic Vinegar and Olive Oil

Ingredients:

1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
Salt and pepper, to taste
1 large loaf of ciabatta bread
6 roma tomatoes, sliced
12 ounces fresh mozzarella, sliced
12-18 large basil leaves

Directions:

In a small bowl, whisk together olive oil, balsamic vinegar, and salt and pepper to taste (I used about 1 teaspoon salt and 1/2 teaspoon pepper).

Slice loaf of ciabatta bread in half lengthwise. Brush the olive oil mixture onto each half of the bread. Layer bottom half of the bread with mozzarella, tomatoes, and basil. Season with more salt and pepper, if desired. Place the top half of the bread on top.

Wrap the sandwich tightly in plastic wrap and place on a baking sheet. Top with another baking sheet and weigh it down with something heavy (such as canned goods, a heavy skillet, or cookbooks). Leave the weight on for about 30 minutes.

Remove the weight and refrigerate at least 1 hour or up to overnight to meld flavors. Cut into desired serving size and enjoy!

Source: When I originally made this, I meant to do a similar sandwich recipe that I found on the Martha Stewart website, but I forgot to buy some of the ingredients, so I created this instead. I figured that you can never go wrong with caprese salad. It works on so many levels! This sandwich was very flavorful.