Caprese Sandwiches

Name: Caprese Sandwiches with Creamy Basil Sauce & an Almond-Studded Green Salad | 2 servings
Yield: 2 servings
Ingredients: 2 unit Ciabatta; 2 oz Mixed Greens; 4 oz Mozzarella Cheese; 2 Tomato; 5 tsp Balsamic Vinegar; 1/2 oz Almonds; 2 tbsp Crème Fraîche; 1 clove Garlic; Salt; Black Pepper; 1/2 oz Basil; 2 tsp Olive Oil

with Creamy Basil Sauce & an Almond-Studded Green Salad | 2 servings

By Recipe0 System

Making a great sandwich is an art form. Dramatics aside, when you get it right, there’s really nothing better. Luckily, we’ve made nailing it totally effortless. (All you have to do is assemble and dig in.) This one’s got ciabatta bread, creamy basil sauce, ripe tomatoes, mixed greens, and fresh mozz. There’s also a balsamic-tossed side salad to round things out. Put everything together at the office or be your own best friend and whip it up before you leave for work. When noon rolls around, you’ll be looking at the office fridge with heart eyes.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Ciabatta
2 oz Mixed Greens
4 oz Mozzarella Cheese
2 Tomato
5 tsp Balsamic Vinegar
1/2 oz Almonds
2 tbsp Crème Fraîche
1 clove Garlic
Salt
Black Pepper
1/2 oz Basil
2 tsp Olive Oil

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce.
2

Pick basil leaves from stems; finely chop leaves. Peel and mince or grate garlic. Halve ciabattas; toast until golden if desired. Halve tomatoes lengthwise; slice crosswise into half-moons. Thinly slice mozzarella into rounds.
3

In a medium bowl, toss mixed greens and almonds with vinegar and a large drizzle of olive oil. Season with salt and pepper.
4

In a small bowl, combine crème fraîche and chopped basil with garlic to taste. Season with salt and pepper.
5

Spread creamy basil sauce onto cut sides of ciabattas. Fill with tomatoes, mozzarella, and a bit of salad.
6

Halve sandwiches on a diagonal and divide between plates. Toss any remaining tomatoes into remaining salad; serve on the side.

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