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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A favorite salad gets its turn in a sandwich. For a different flavor, use jarred roasted red peppers in place of the tomato. Purchased pesto is fine here, but homemade is even better. Ingredients:
1 tablespoon olive oil |
3/4 cup tomato, diced |
1 tablespoon capers, drained |
1 pinch red pepper flakes |
1/2 teaspoon balsamic vinegar |
4 slices white bread or 4 slices whole wheat sourdough bread, 1/2-inch thick |
olive oil |
1/4 cup purchased pesto sauce |
6 ounces fresh mozzarella cheese, thinly sliced |
sea salt |
fresh coarse ground black pepper |
Directions:
1. Heat oil in a nonstick skillet over medium-high heat. Add tomatoes, capers, and pepper flakes; sauté until just starting to break down, about 3 minutes.
2. Off heat, add vinegar.
3. Brush oil on one side of each slice of bread; spread the other sides with 1 tablespoon pesto. Arrange mozzarella and tomato mixture on two slices of bread, then sprinkle with salt and pepper. Top with another slice of bread, oiled side up.
4. Toast sandwiches in a skillet or panini press.
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