© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Cuisine at Home, Feb 2005
Servings: 2 sandwiches
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.
1 tablespoon olive oil
¾ cup tomatoes, diced
1 tablespoon capers, drained
pinch of red pepper flakes
½ teaspoons balsamic vinegar
4 slices white or wheat sourdough bread, ½-inch thick
¼ cup purchased pesto
6 ounces fresh mozzarella, thinly sliced
sea salt and coarsely ground pepper to taste
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.
Off heat, add vinegar.
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 sprinkly with salt and pepper. Top with another slice of bread, oiled side up.
Toast sandwiches in a skillet or panini press.