Mozzarella & Roasted Red Pepper Sandos

Name: Mozzarella & Roasted Red Pepper Sandos with an Almond-Studded Green Salad
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; 4 oz Roasted Red Pepper Spread; 2 tsp Olive Oil; Salt; Black Pepper

with an Almond-Studded Green Salad

By Recipe0 System

What could be better than a caprese salad, you ask? A caprese sandwich! That’s right, we layered pesto, ripe tomatoes, mixed greens, and fresh mozz into ciabatta. To complete the lunch, we even added a crisp salad of mixed greens and crunchy almonds on the side. You can meal prep the sandwich in the morning, whether you’re headed to work or staying in—either way, you’re bound to be stoked come lunchtime.

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
4 oz Roasted Red Pepper Spread
2 tsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

5 steps

1

Wash and dry produce.
2

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 (large bowl for 4 servings), toss mixed greens with almonds, vinegar, and a large drizzle of olive oil. Season with salt and pepper.
4

Spread as much roasted red pepper spread as you like onto cut sides of ciabattas. Fill with tomatoes, mozzarella, and a bit of salad.
5

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

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