Caprese Sandwich (a Pantry+ recipe)
Makes 4 sandwiches
Pantry list is HERE.
2 tablespoons extra virgin olive oil
4 garlic cloves, sliced
2 teaspoons capers, drained
4 balls of fresh vegan mozzarella, about 6 to 8 ounces
Freshly ground black pepper
8 slices freshly lightly toasted bread, still warm
2 medium tomatoes, cut into 4 slices each
8 leaves fresh basil
2 tablespoons balsamic reduction*
1. Add the oil, garlic, and capers to a medium bowl. Slice the mozzarella into 1/4-inch thick slices and add to the bowl. Season with black pepper to taste. Mix the ingredients gently and set aside until needed (or at least 5 minutes).
2. Add 2 slices of tomato to each of 4 warm toasted breads. Add 2 leaves of basil. Season with salt if the cheese is not too salty. Divide the cheese evenly over the 4 sandwiches and drizzle with the reduction. Add the other bread slices and serve immediately.
*Balsamic Reduction
1 cup balsamic vinegar
Add the vinegar to a medium saucepan. Turn on the oven vents; the vinegar smell will be quite strong. Bring to a boil, reduce to a strong simmer and cook until reduced to 1/2 cup. Transfer to a mason jar set on a kitchen towel and allow to cool completely. Store in an air-tight container in the pantry.
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