Prep 5 mins
Cook 20 mins
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.
- 14.79 ml olive oil
- 177.44 ml tomatoes, diced
- 14.79 ml capers, drained
- 0.25 ml red pepper flakes
- 2.46 ml balsamic vinegar
- 4 slice white bread or 4 slice whole wheat sourdough bread, 1/2-inch thick
- olive oil
- 59.14 ml purchased pesto sauce
- 170.09 g fresh mozzarella cheese, thinly sliced
- sea salt
- fresh coarse ground black pepper
- 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 sprinkle with salt and pepper. Top with another slice of bread, oiled side up.
- Toast sandwiches in a skillet or panini press.
This was great summer dinner. Light and delicious with fresh tomatoes.
Love this! Saw this recipe printed in Cuisine at Home magazine. Used ww sourdough and homemade pesto! Did substitute imported pecorino romano for the mozzarella though. Thanks for posting the recipe! cg ;)