A Caprese sandwich has been one of my favorite things since college. There was a fantastic gourmet deli on the edge of campus and they had the best sandwiches. This recipe is similar and I added some red basil and heirloom tomatoes to make it special. The basil is so fragrant and delicious. The tomatoes are so ripe and flavorful. It really is the best time of year for tomatoes. The sundried tomato aioli is rich and decadent and the Calabrian chiles add the perfect touch. I used mini Pugliese rolls from a local bakery, and your favorite rustic bread will work perfectly.
I have been trying the Ashbourne Farms CSA and the most interesting produce has been available. This week we ordered the red basil that I used in this recipe, mixed gourmet mushroom, mixed hot peppers, and corn. We were also able to find local heirloom tomatoes at our local market. I love the vegetables available at the end of summer. Savoring the season makes even simple meals delicious and fun. If you are looking for a great summer recipe for the holiday weekend, you can try my pesto pasta salad here.
Serving Size: Serves 4
1 bunch of red basil
4 small Pugliese rolls
8 ounces fresh mozzarella
2 large heirloom tomatoes
1/2 cup mayonnaise
1/4 cup julienned sundried tomatoes, diced
1 clove of garlic, minced
1/2 teaspoon Calabrian chiles
Slice the tomatoes.
Wash and dry the basil.
Slice and lightly toast the rolls.
Slice the mozzarella.
In a small bowl, combine the mayonnaise, the sundried tomatoes, the garlic, and the Calabrian chiles.
Mix until well combined.
Layer the tomato sliced and mozzarella on the rolls and top it with the basil.
Add a ramakin of the aioli to the side.
Secure the sandwich with picks and serve.