Caprese Sandwich with Balsamic Glaze
15min
10min
2
714
Chef's Note
For the best flavor, let the assembled sandwich rest for 5 minutes before serving to allow the flavors to meld. The white bean spread adds protein and creates a barrier that prevents the bread from getting soggy from the tomatoes. If you have time, you can make the balsamic glaze a day ahead and store it in the refrigerator.
Tags
Ingredients
1 loaf (about 8 oz) ciabatta bread
8 oz fresh mozzarella cheese
2 large ripe tomatoes
1 cup fresh basil leaves
1/2 cup balsamic vinegar
2 tbsp honey
3 tbsp extra virgin olive oil
2 cloves garlic
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
2 cups arugula
1 can (15 oz), drained and rinsed white beans
Instructions
- 1
Begin by making the balsamic glaze. In a small saucepan, combine 1/2 cup of balsamic vinegar with 2 tbsp of honey. Bring to a gentle boil over medium heat, then reduce to a simmer for about 8-10 minutes until the mixture has reduced by half and coats the back of a spoon. Remove from heat and let cool.
- 2
While the glaze cools, mince 2 cloves of garlic and mix with 2 tbsp of olive oil in a small bowl. Set aside.
- 3
Slice the ciabatta loaf in half horizontally, then cut into two equal portions to make two sandwiches.
- 4
Brush the inside of each bread piece with the garlic-infused olive oil.
- 5
Toast the bread in a toaster oven or under the broiler for 2-3 minutes until lightly golden.
- 6
Slice 8 oz of fresh mozzarella into 1/4-inch thick slices.
- 7
Slice 2 large tomatoes into 1/4-inch thick slices.
- 8
In a medium bowl, gently toss the drained white beans with 1 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper. Lightly mash about half of the beans with a fork.
- 9
To assemble the sandwiches, spread the white bean mixture on the bottom half of each bread portion.
- 10
Layer the mozzarella slices evenly over the bean spread.
- 11
Arrange the tomato slices on top of the mozzarella.
- 12
Sprinkle with remaining 1/2 tsp of salt and 1/4 tsp of black pepper.
- 13
Scatter 1 cup of fresh basil leaves over the tomatoes.
- 14
Drizzle with the balsamic glaze, reserving some for serving.
- 15
Top with 2 cups of arugula, divided between the sandwiches.
- 16
Close the sandwiches with the top bread halves and press gently.
- 17
Cut each sandwich in half diagonally and serve with the remaining balsamic glaze on the side.
Nutrition Information (per serving)
714
44g
80g
24g
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