I recently had a two week stint gorging myself on fresh, sweet, summer heirloom tomatoes. I just couldn’t help it–DELICIOUS and so colorful!
I had to take advantage of the few short weeks left of summer when these beauties are best here in San Diego and enjoyed them in salads, over pizzas, as a condiment (pico de gallo), as a light side dish and of course– in sandwiches.
One of my fav go-to “salads” is Insalata Caprese which usually consists of tomato slices, fresh mozzarella, basil leaves and olive oil. I also like to serve them as appetizers by making little caprese skewers and use sweet grape tomatoes instead of tomato slices.
For a light lunch, I grabbed a few heirlooms I had picked up earlier that morning to make Caprese Sandwiches. These sammies have all of the traditional fixins’ of Insalata Caprese with the addition of a rich and thick reduction of balsamic vinegar. The reduction adds a light sweetness and acidity to the sandwich which pairs so well with the cool tomatoes, velvety mozzarella and floral basil.
Total winner and can be whipped up Lickety- Split…..
In a jiffy……
In a blink of the eye……
In the speed of light…..
In no time flat……
……… Really fast. You get the point.
Did I mention these would be FAB for picnics?
Caprese Sandwiches with Balsamic Vinegar Reduction
1 cup balsamic vinegar
2-3 pinches sugar
1/2 teaspoon red chili flakes
2 ciabatta rolls, toasted (or bread of your choice)
8-10 fresh whole basil leaves, washed and dried
4 ounces fresh mozzarella cheese, sliced
2-3 heirloom tomatoes, sliced
sea salt or kosher salt
In a small sauce pan, add the vinegar, sugar and chili flakes. On medium-high heat, bring to a boil, stirring often. Reduce the heat to a low simmer. Continue stirring and cooking until the liquids have reduced by half and take on the a thick, syrup consistency. Be sure to watch the reduction closely as it can burn quickly. Transfer to a bowl and allow to cool.
Slice each of the toasted rolls in half. Place half of the basil leaves on the bottom piece of bread and top with a few slices of cheese. Drizzle some of the balsamic vinegar reduction over the mozzarella and top with slices of tomato. Lightly sprinkle sea salt over the tomatoes and place the other 1/2 of the roll on top. Enjoy!
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