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Caprese Sandwich Recipe

September 15, 2014

Chef Jean shares her favorite Caprese Sandwich recipe using our Fresh City Bakery ciabatta bread. 



Makes 4 Sandwiches



4 slices ripe local/heirloom tomatoes

salt and pepper to taste

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 ball fresh mozzarella (sliced)

1 handful basil leaves

1 City Bakery ciabatta loaf (cut into 4 sandwich-sized pieces and sliced in half)


Directions: 1. Place the tomatoes on one half of sliced ciabatta 2. Sprinkle salt and pepper and drizzle with the oil and balsamic vinegar 3. Layer cheese slices and torn basil leaves



Roasted Tomatoes

(Yield same as above)



4 field ripe tomatoes or good quality Romas (cut in half)

2 cloves garlic, chopped

salt and pepper to taste

2 tablespoons olive oil

Directions: 1. Place the tomatoes on a baking sheet with the cut side facing up 2. Sprinkle with the garlic, salt and pepper and drizzle with the oil 3. Roast the tomatoes in a preheated 350F oven for an hour 4. Let the tomatoes cool, assemble the sandwich and and enjoy

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