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2 focaccia rolls, halved & quartered
2 tablespoons basil pesto
2 teaspoons extra virgin olive oil
a handful of arugula
2 balls of mozzarella (125 grams each), sliced
2 large ripe tomatoes, sliced
a small handful of basil leaves
1/2 small red onion, sliced (optional)
2 teaspoons thick balsamic vinegar
During our Summer break, we love eating outside, and a tasty sandwich to go is this Italian Caprese Sandwich. We quickly make our own fresh basil pesto in the food processor. When it turns out we've run out of pine nuts, we'll just make it without; don't know if we'll really miss the nuts on this sandwich ;))
Here is how to make a Caprese sandwich
Bake the rolls in the oven.
Gather the pesto ingredients.
Wash the basil and drain it.
Pick the leaves from the stems.
Put them in the food processor.
Add the extra virgin olive oil.
Add the garlic to the food processor.
Add a pinch of salt.
Add the grated cheese as well.
Pulse the pesto until fine.
Spoon it into a container.
The focaccia buns are baked and should be cooled by now
If not then wait for a moment.
Cut the buns in halves.
Then cut the bread lengthwise.
Spread pesto on the bottom side.
Drizzle olive oil over the inside top.
Place lettuce and mozzarella on the pesto.
Place tomato and red onion on top.
Drizzle a little red wine balsamico vinegar over the top half.
Put the two halves together and your Caprese sandwich is ready.
Enjoy the summer and your sandwich!