Caprese Sandwich with Tomato Basil Soup
10min
8min
1
556
Chef's Note
For extra flavor, lightly toast the ciabatta roll cut-side down in a dry skillet for 1-2 minutes before assembling. This creates a nice crispy texture that holds up better to the juicy tomatoes and prevents the bread from getting soggy.
Tags
Ingredients
1 large (about 4 oz) ciabatta roll or crusty bread
3 oz fresh mozzarella cheese
1 medium tomato
6 leaves fresh basil leaves
1 tablespoon balsamic glaze
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (10.75 oz) canned tomato soup
1/4 cup milk
1/2 teaspoon dried basil
Instructions
- 1
Slice 1 medium tomato into 1/4-inch thick rounds. Slice 3 oz fresh mozzarella cheese into 1/4-inch thick slices.
- 2
Cut 1 large ciabatta roll in half horizontally. Drizzle 1 teaspoon olive oil on the cut sides of the bread.
- 3
Layer the bottom half of the bread with mozzarella slices, tomato slices, and 6 fresh basil leaves. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- 4
Drizzle 1 tablespoon balsamic glaze over the tomatoes and basil. Place the top half of the bread on the sandwich.
- 5
Pour 1 can (10.75 oz) tomato soup into a small pot. Add 1/4 cup milk and 1/2 teaspoon dried basil to the pot.
- 6
Heat the soup over medium heat, stirring occasionally, for 6 to 8 minutes until hot and steaming throughout.
- 7
Cut the sandwich in half diagonally. Serve immediately alongside the hot tomato basil soup.
Nutrition Information (per serving)
556
35g
63g
19g
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