Caprese Sandwiches
Photo: Thomas J. Story
For a sandwich rendition of the classic Italian salad, Homegrown Sustainable Sandwich Shop in the Seattle area and San Francisco loads up rolls with cherry tomatoes (such as Sun Gold) and mini mozzarella balls. A thick layer of pesto makes it extra-memorable. The shop wouldn’t reveal how the pesto keeps its bright color when they bake the sandwich in the oven, but we suspect they blanch the herb leaves, as we’ve done here.
This recipe, and others like it, can be found in the article “Picnic-Ready Recipes You’ll Be Making All Spring.”
How to Make It
Step 1
1
Preheat oven to 350°. In a small bowl, gently toss tomatoes with about 1/8 tsp. each salt and pepper; set aside.
Step 2
2
Toast nuts in a shallow pan in oven until golden, 5 to 8 minutes; let cool. Meanwhile, fill a medium pot halfway with water and bring to a boil. Fill a bowl with ice and water. Stir basil and parsley into boiling water and cook just until leaves wilt, 10 to 15 seconds. Immediately drain leaves, add to ice water, and let cool. Drain herbs, roll in a kitchen towel, and press out water.
Step 3
3
In a food processor, pulse garlic and walnuts until finely chopped. Add herbs, 1/2 tsp. salt, 1/4 tsp. pepper, and the oil; pulse pesto until puréed.
Step 4
4
Split rolls and set cut-side up on a rimmed baking sheet. Generously spread roll bottoms with pesto. Arrange mozzarella and tomatoes on pesto and season with more salt and pepper to taste. Cover with bread tops.
Step 5
5
Bake sandwiches until cheese and tomatoes soften and bread is crusty, 10 to 14 minutes; drape with foil if they cook beyond 10 minutes.
Ingredients
1 1/4 cups (6 oz.) cherry tomatoes, preferably yellow, cut in half
About 1/2 tsp. kosher salt
About 1/4 tsp. pepper
1/3 cup walnut pieces
3 cups loosely packed fresh basil leaves
1 cup loosely packed flat-leaf parsley leaves
2 garlic cloves
1/3 cup extra-virgin olive oil
4 French or whole-grain sandwich rolls, each about 4 oz.
1 1/2 cups (9 oz.) mini mozzarella balls (ciliegine, 1 in. wide), drained
Directions
Step 1
1
Preheat oven to 350°. In a small bowl, gently toss tomatoes with about 1/8 tsp. each salt and pepper; set aside.
Step 2
2
Toast nuts in a shallow pan in oven until golden, 5 to 8 minutes; let cool. Meanwhile, fill a medium pot halfway with water and bring to a boil. Fill a bowl with ice and water. Stir basil and parsley into boiling water and cook just until leaves wilt, 10 to 15 seconds. Immediately drain leaves, add to ice water, and let cool. Drain herbs, roll in a kitchen towel, and press out water.
Step 3
3
In a food processor, pulse garlic and walnuts until finely chopped. Add herbs, 1/2 tsp. salt, 1/4 tsp. pepper, and the oil; pulse pesto until puréed.
Step 4
4
Split rolls and set cut-side up on a rimmed baking sheet. Generously spread roll bottoms with pesto. Arrange mozzarella and tomatoes on pesto and season with more salt and pepper to taste. Cover with bread tops.
Step 5
5
Bake sandwiches until cheese and tomatoes soften and bread is crusty, 10 to 14 minutes; drape with foil if they cook beyond 10 minutes.
Search All of Sunset's Recipes
The Latest
The Recipes You Should Be Cooking in October
