Open-Face Caprese Sandwich
Enjoy the garden-fresh taste of a caprese salad served on crusty artisan bread. The perfect summer sandwich!
Preparation time: 20 minutes
2 slices L&B Minnesota Nice Artisan Bread
Extra virgin olive oil
8 ounces fresh mozzarella, cubed
8 ounces cherry tomatoes, halved
2 tablespoons fresh basil leaves, chiffonade
2 tablespoons balsamic glaze
Salt & pepper to taste
1 cup arugula
- Brush bread with olive oil and grill 1-2 minutes per side over medium heat. To cook on the stovetop: heat oil in a skillet over medium high heat and cook bread 1-2 minutes per side.
- In a bowl, combine mozzarella, tomatoes, basil, 1 tablespoon olive oil and balsamic glaze. Add salt and pepper to taste; toss to coat.
- On toasted bread, layer arugula and caprese mixture; garnish with chiffonade of basil.