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14

Easy Caprese Picnic Sandwiches

Prep 15 min
Total 15 min
Servings 8

Your favorite summer salad just became your new go-to sandwich for picnic dates and lazy nights when you don’t want to cook. If there’s a better use for fresh tomatoes, basil and mozzarella, we don’t know what it is. MORE+ LESS-

By Tablespoon Kitchens

May 2, 2017

Ingredients

large (3 oz each) ciabatta rolls, cut in half horizontally

1/3

cup mayonnaise

tablespoon refrigerated basil pesto

cup baby spinach

oz fresh mozzarella cheese, cut into 1/4-inch thick slices (about 8 slices)

medium tomatoes, cut into 1/4-inch thick slices (about 8 slices)

large leaves fresh basil (about 1/2 cup)

teaspoon balsamic vinegar

Steps

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1

Place roll halves on work surface, cut sides up. Tear bread from top halves, leaving about a 1/2-inch shell. In small bowl, mix mayonnaise and pesto. Spread mixture on cut sides of roll halves.
2

On roll bottoms, layer spinach, cheese, tomatoes and basil. Drizzle vinegar over basil, and replace roll tops. Cut each sandwich in half diagonally, and serve.

Expert Tips

These sandwiches can be made ahead, tightly wrapped and stored up to 2 hours in the refrigerator.
The torn-out bread can be turned into bread crumbs. Tear into small pieces, and mix with 1 teaspoon oil in small bowl; spread on cookie sheet. Toast in 350°F oven 10 to 12 minutes, stirring occasionally, until golden brown. Cool, and store in airtight container.