Delicious caprese salad on the go. Simple tomato mozzarella sandwich with basil and coarse sea salt. Add prosciutto or other cold cuts for the meat lovers!
Recipe
Serves: 2 | Time: 10min
Ingredients
- 2 tomatoes
- 1.5 to 2 fresh mozzarella ball (220g | 8oz each)
- 1 baguette (or 2 half baguettes)
- Extra virgin olive oil
- Coarse sea salt (or table salt)
- Fresh basil
Method
If using cold cuts such a prosciutto, add it to the bread 1st, before adding the tomato and mozzarella (between steps 4 and 5).
- Rinse tomato and slice into 1/2cm (1/4in) thick slices. Remove the hard core (picture 1).
- Drain the mozzarella and slice into 1/2cm (1/4in) thick slices. I get about 5 slices from one 220g ball (~8oz) (picture 2).
- Slice the baguette in 2 or 3 logs (depending on it’s size), and slice open.
- Add a drizzle of olive oil on each slice (pictures 3).
- Top with fanned out mozzarella and tomato, alternating between the two (add 1 slice of tomato, top with a 1 slice of mozzarella, etc.) (see picture 4).
- Sprinkle with a generous pinch of coarse sea salt (picture 5).
- Top with fresh basil leaves (picture 6).
- Close and enjoy!
Substitutions
I highlight here the core of the dish and suggest some possible substitutions to adapt the sandwich to your preferences.
| Recipe components | Possible substitutions* |
| Mozzarella | • Buffalo mozzarella |
| Coarse sea salt | • Flaky salt • Table salt (salt from a hight to allow for even distribution) |
| Additions | • Prosciutto • Coppa |
Country
Italy
Italy
The Global Homecook 