This caprese sandwich is fresh from the basil and hearty from thick, crusty ciabatta. The sun-dried tomatoes deepen the flavor. Topping the bread with a layer of basil leaves and using toasted bread helps to keep the sandwich from getting soggy if you need to make it a few hours ahead.
Ingredients
-
2 slices ciabatta, toasted
-
¼ cup lightly packed fresh basil leaves
-
2 ounces mozzarella cheese, sliced
-
2 slices tomato
-
1 tablespoon chopped sun-dried tomatoes in oil
-
1 teaspoon balsamic glaze
Description
Top 1 ciabatta slice with half of the basil leaves; top with mozzarella, tomato and sun-dried tomatoes. Drizzle with balsamic glaze and top with the remaining basil leaves and ciabatta slice. Cut in half diagonally and serve.
