Caprese Sandwiches

Tonight we are having Caprese sandwiches for dinner. These are a super easy, light meal perfect for a hot day like today. Years ago when I worked as a project coordinator, we used to order sandwiches like these for lunch from a local pizzeria. They were so good! And it's very easy to copy the recipe.

I have a loaf of LeBrea Bakery Artisan Roasted Garlic bread, a 1 lb. ball of mozzarella cheese, and 2 ripe tomatoes, all to be sliced up for the sandwiches. I will get some fresh basil from my neighbors garden (and bring her one of these sandwiches in return). The bread will get a light drizzle of EVOO and a sprinkle of salt and pepper before the toppings are laid on and that is it - voila!

You can use any bread you like; I was originally going to use ciabatta rolls, but they were on sale so naturally they were sold out by the time I got there. You can also substitute pesto for the fresh basil leaves. You could even brush the outside of the sandwich with olive oil and throw it on your George Foreman grill (or panini press) to make a panini out of it, which is a good option for winter when you want something warm, and serve it with a bowl of soup.

Tonight I will serve a salad of sliced cucumber and red onion tossed with salt, pepper, and rice vinegar along with my sandwiches. Simple, tasty, cool.

Happy eating!