Caprese Sandwiches with Roasted Red Pepper

I had a severe pregnancy craving the other day. I just HAD TO HAVE a caprese sandwich and I wouldn’t rest until I had one. It was pretty intense. What I craved was the fresh, crisp, cool, light, and flavorful combination of the veggies, bread and basil. I’m convinced it’s all about the bread and basil when it comes to making a good caprese sandwich. Both have to be good quality in order for these to really rock.

To spice it up a bit I roasted a red pepper and put a couple slices in each sandwich – awesome idea! What’s great about roasted peppers is that they’re not overpowering with flavor, but tend to complement foods such as cheeses and herbs. It was the perfect addition to this pregnancy-craving dinner.

My husband added hard Genoa salami to his sandwich and raved about it. If you’re the type that needs to have protein in each meal, try a little salami or even some prosciutto.

Time from Prep to Eating: 15 minutes


Makes 4 sandwiches.

What You Need:
Grill

The Stuff:
Fresh mozzarella, sliced into 8 - ¼ inch rounds
2 tomatoes, sliced into 8 - ¼ inch rounds
8 basil leaves
1 red pepper, roasted and skinned
Balsamic vinegar
Olive oil
Salt and Pepper
French baked bread, baked that day, cut into 8 - ½ inch slices

Here’s What You Do:
Drizzle oil on the red pepper and place on a grill over medium heat for 8 minutes, flipping once at 4 minutes. Place the grilled pepper in a bowl and cover with plastic wrap for five minutes. Once cooled, slice the pepper in half and take out the seed and tops. Turn the halves skin side out and peel off the charred skins and discard. Slice the pepper halves into four, creating a total of 8 pepper slices.

Slice the mozzarella, tomatoes and bread. Layer the following onto the bread: tomato, roasted pepper, basil, mozzarella. Drizzle with balsamic vinegar, olive oil, salt and pepper to taste.