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.
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
- 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
- Lay two slices of bread down on work surface, I like to use a cutting board.
- Add 4 slices of fresh mozzarella to each slice, you may need more or less depending on the brand. Sprinkle with fresh basil.
- Top with slices of heirloom tomato. Add salt and pepper to taste.
- Place another slice of bread on top of each stack and brush with olive oil.
- Heat griddle or frying pan over med heat and drop a tablespoon of butter onto it. Spread it out with a pastry brush.
- Place sandwich with oiled side down onto griddle, then brush tops with olive oil.
- Cook until golden brown, about 3 to 5 minutes, then flip and cook the other side. Serve immediately.
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
- Amish Mustard Pickled Eggs by Palatable Pastime
- Cheddar Zucchini Scones by Hezzi-D's Books and Cooks
- Grilled Salsa by SueBee Homemaker
- Spicy Blender Salsa by Cheese Curd In Paradise
- Summer Charcuterie Board by Magical Ingredients
- Tomato Bacon Jam by Take Two Tapas
- Watermelon Margarita by Lemon Blossoms
Side Dishes Recipes
- Green Beans Almondine by Life Love and Good Food
- Olive Garden Salad by Devour Dinner
- Parmesan Roasted Zucchini Boats by Family Around the Table
- Zucchini Crisp by Kate's Recipe Box
Main Dish Recipes
- Chicken Asparagus Pasta Recipe by Hostess At Heart
- Grilled Choripán with Chimichurri by A Kitchen Hoor's Adventures
- Heirloom Tomato and Fresh Mozzarella Caprese Sandwich by Jolene's Recipe Journal
- Heirloom Tomato Pie by The Fresh Cooky
- Mushroom Bourguignon by A Day in the Life on the Farm
- Rotisserie Chicken Quesadillas with Fresh Pico de Gallo by Blogghetti
- Blueberry Sour Cream Coffee Cake by House of Nash Eats
- Gluten Free Grilled Peach Shortcakes by Frugal & Fit
- Grilled Fruit Tortilla Rollups by The Freshman Cook
- Pavlovas with Whipped Cream and Berry Compote by Karen's Kitchen Stories
- Skillet Sourdough Blueberry Cobbler by Savory Moments
- Summer Berry Dutch Baby by The Redhead Baker