Skip to main content

Heirloom Tomato and Fresh Mozzarella Caprese Sandwich

Beautiful heirloom tomatoes, fresh mozzarella cheese, locally made bread, and basil combine into summer's best sandwich! 

 

I'm closing out #FarmersMarketWeek with one of my favorite summer meals, Heirloom Tomato and Fresh Mozzarella Caprese Sandwich.  I went to the farm specifically for this recipe, and I was happy to find some nice freshly baked Italian bread.

I grabbed some pre-sliced fresh mozzarella which made the prep on this even easier.  It took about 4 1/2 slices to cover the bread.  I sprinkled it with some chopped fresh basil.

I brought home 3 different kinds of heirloom tomatoes, they were all so pretty I almost didn't want to cut them up!  This one was huge, so two slices was plenty to cover the cheese.  Give them a sprinkle of kosher salt and some fresh cracked black pepper.


Top each sandwich with another slice of bread and brush it with olive oil. Heat a griddle to medium and melt some butter on it. Place the sandwich on the griddle with the tomato side down and brush the tops with olive oil. 


Cook until golden brown, carefully flip and cook the other side.  I always cook the tomato side first then flip to the cheese because I think it helps the mozzarella warm through faster and stay warm longer.


Move sandwiches to a serving platter and admire how beautiful they are for a minute.  Slice each in half if you're in a sharing mood. 


I highly recommend eating this meal al fresco.  I sat on the patio under the umbrella and enjoyed my little taste of summer while watching the bees and butterflies visit my flowers.

Thank you so much to Ellen from Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #FarmersMarketWeek, it truly is one of my favorite events of the year.  Go check out what other fabulous finds the other bloggers are sharing today by using the links down below.


Heirloom Tomato and Fresh Mozzarella Caprese Sandwich

Heirloom Tomato and Fresh Mozzarella Caprese Sandwich
Author: Jolene's Recipe Journal

Ingredients

  • 4 slices Italian bread (I like Scala)
  • 8 slices fresh mozzarella
  • 1 Tablespoon chopped fresh basil
  • 4 to 6 slices heirloom tomato
  • Kosher salt & fresh cracked black pepper to taste
  • 1 Tablespoon butter
  • 1 to 2 Tablespoons olive oil

Instructions

  1. Lay two slices of bread down on work surface, I like to use a cutting board.
  2. Add 4 slices of fresh mozzarella to each slice, you may need more or less depending on the brand.  Sprinkle with fresh basil.
  3. Top with slices of heirloom tomato. Add salt and pepper to taste.
  4. Place another slice of bread on top of each stack and brush with olive oil.
  5. Heat griddle or frying pan over med heat and drop a tablespoon of butter onto it.  Spread it out with a pastry brush.
  6. Place sandwich with oiled side down onto griddle, then brush tops with olive oil. 
  7. Cook until golden brown, about 3 to 5 minutes, then flip and cook the other side. Serve immediately.
tomato, mozzarella, sandwich
Lunch, Dinner, Sandwiches
American




 Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

Here’s more Farmer’s Market Week Recipes

Starters and Sauce Recipes

Side Dishes Recipes

Main Dish Recipes

Dessert Recipes





Comments

  1. Cook up an ear of corn with that scrumptious sandwich and you have my ultimate summer meal. I wait all year long for the tomatoes and corn to be ready, anticipating tomato sandwiches and corn on the cob. It is as traditional in this house as any other holiday.

    ReplyDelete
    Replies
    1. Yes! I definitely could live on corn and tomatoes all of August!

      Delete
  2. This is such a great summer sandwich. I love the tomato and mozzarella combo

    ReplyDelete
  3. I could eat this tomato sandwich every day!

    ReplyDelete
  4. Drooling, this sandwich has my name written all over it! Love the simple flavor combo and that you grilled it!

    ReplyDelete
  5. The heirloom tomatoes and mozzarella look so fresh and delicious. It's a perfect sandwich! I can see why you ate it while sitting outside enjoying nature.

    ReplyDelete
  6. Oh my goodness Jolene! That sammy is calling my name.

    ReplyDelete
  7. I think this will be on the menu this weekend. I have all the ingredients and I know my family will love this sandwich.

    ReplyDelete
  8. Heirloom tomatoes are absolutely delicious and I can eat one of those sandwiches every day!

    ReplyDelete
  9. These sandwiches are a perfect summertime lunch! Can't wait for my tomatoes to start being ripe!

    ReplyDelete
  10. What a beautiful sandwich and perfect for this time of year with that big beautiful tomato.

    ReplyDelete
  11. This sandwich is exactly what tomatoes from the farmer's market are for! LOVE!

    ReplyDelete
  12. Caprese is my oldest son's favorite salad. I made this sandwich and he absolutely loved it (we all did). The toasted bread is pure perfection.

    ReplyDelete
    Replies
    1. Thank you! So glad you enjoyed it as much as I do!

      Delete
  13. Best lunch of the summer! Oh man those heirloom tomatoes are so good and this is such a great way to highlight their flavor!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy! Print Wi

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Southern Bird Dogs

We're eating lots of poultry lately, and I've started hearing the grumbling from my family.   With the grill covered with snow and ice again (yay New England!), my options were a little limited.    Staring at the package of chicken tenders in my fridge, I wondered what I could do to them that would be exciting and different.   I had a few hot dog rolls and 4 strips of bacon that needed to be used up. Enter Southern Bird Dogs.  I saw this recipe on She Wears Many Hats .   She used storebought chicken tenders, but recommended this recipe from Add A Pinch to make them from scratch.    I had everything on hand except the buttermilk.     I used the "add vinegar to regular milk" trick instead.   The only problem is that though that mimics the tang of buttermilk, it doesn't have that nice thick consistency.    My first coating on the chicken seemed thin, so I let them sit for 20 mins, then put them back through the milk and flour mixtures again.    I gave them another