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

    ReplyDelete
  4. 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
  5. Oh my goodness Jolene! That sammy is calling my name.

    ReplyDelete
  6. 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
  7. Heirloom tomatoes are absolutely delicious and I can eat one of those sandwiches every day!

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

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

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

    ReplyDelete
  11. 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
  12. 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 Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Buttermilk Rhubarb Muffins #MuffinMonday

This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.  I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins. Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below! Buttermilk Rhubarb Muffins Print With Image Without Image Ingredients 2 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground n

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick