The moniker “basil, tomato, mozzarella sandwich” always felt a bit cumbersome. Over the weekend, I realized that “Caprese salad sandwich” works much better.
Caprese salad sandwiches
- Sliced tomatoes (must be in season and locally grown)
- Fresh mozzarella, sliced (or substitute avocado for a vegan version)
- Basil leaves
- Olive oil
- Balsamic vinegar (use something good — our favorite is Bistro Blends’ Heirloom Balsamic Vinegar)
Lightly salt tomatoes, if desired. Spread some olive oil on a piece of bread, then layer tomatoes, mozzarella/avocado, and basil. Drizzle balsamic over the top and/or pour a shot glass of balsamic to sip with sandwich bites (you know it’s a good balsamic if you’re inclined to sip it).