Parmesan Crusted Caprese Sandwich
Bread and balsamic vinegar are a match made in heaven, especially if you also add some Italian Extra Virgin Olive Oil and parmesan cheese.
Imagine also adding a few iconic Italian ingredients and turning all of that into an extra crispy Caprese Sandwich.
Well, no need to imagine it, as we are going to make it right now.
What is a caprese sandwich made of?
A Caprese sandwich is typically made with fresh mozzarella, ripe tomatoes, and basil, layered into a crusty Italian bread or baguette. It’s drizzled with extra virgin olive oil and balsamic glaze, and seasoned with salt, pepper and oregano. Some variations may also include slices of prosciutto or a spread of pesto for added flavor.
How to make a caprese sandwich not soggy?
To avoid a soggy Caprese sandwich, you could use a couple of strategies. Firstly, make sure your tomatoes are ripe yet firm and consider removing the seeds and juicy part from the middle before adding them to your sandwich.
Secondly, try toasting the bread lightly before assembling the sandwich, creating a moisture barrier.
Another tip could be to drizzle the oil or balsamic glaze directly onto the mozzarella, rather than on the bread.
What tomato is best for caprese?
Ripe, flavorful tomatoes are the best for a Caprese sandwich. Many prefer the sweetness and texture of Roma or plum tomatoes, but vine-ripened or heirloom tomatoes would also work well. The key is to choose tomatoes that are ripe, but still firm enough to slice.
Italians love to also use King Umberto tomatoes, also called Fiascone. This is a rich, purplish-red tomato that’s intensely flavorful with a velvety taste, making it an excellent choice also for sauces.
What kind of mozzarella is used in caprese?
For a Caprese sandwich, fresh Mozzarella di Bufala is the best choice. It has a soft, creamy texture and mild flavor that pairs wonderfully with the tomatoes and basil. It’s typically sold in liquid or vacuum-sealed containers, rather than blocks or shredded.
Do Italians eat caprese?
Yes, Caprese is an Italian classic, originating from the Island of Capri. It’s a popular dish, particularly in the summer months when the tomatoes are at their peak. The combination of mozzarella, tomatoes, and basil is a representation of the colors of the Italian flag and is a staple in Italian cuisine.
Caprese Sandwich Recipe
Parmesan Crusted Caprese Sandwich
Equipment
- 1 chopping board
- 1 cutting knife
- 1 large pan
Ingredients
- 2 slices rustic bread
- 1 large tomatoes
- 1 clove garlic
- 1 Mozzarella di Bufala in water
- 2 slices Parma ham or prosciutto cotto
- 2 tbsp grated parmesan cheese or more if you prefer
- salt and pepper to taste
- mixed Italian herbs or just oregano or fresh basil
- Belmorso Extra Virgin Olive Oil
- Belmorso IGP Balsamic Vinegar of Modena
Instructions
- Wash and slice the tomatoes into medium thick slices.
- Slice your mozzarella di bufala.
- Pre-grate your parmesan, if you are not using a block of cheese rather than a packed pre-grated option.
- Warm up a large pan over the hob and add the 2 garlic cloves with the peel on.
- Toast 2 slices of bread on one side just for 2 minutes, and remove from the pan. You can leave the garlic cloves to toast on low heat.
- Drizzle the non-toasted side of your bread slices with EVOO, sprinkle one tablespoon or more of grated parmesan for each slice, and use your clean hands to pack it onto the bread so it sticks to the olive oil.
- Then, turn your parmesan sprinkled bread sides onto the hot pan. Just leave for a minute or two and check whether the parmesan has sticked to the bread and taken some nice colour.
- In the meantime, take your garlic clove and slice it into half. Use both sides to spread some garlic paste or even juice onto the top side of the bread.
- Transfer the bread slices onto a clean serving plate, with the parmesan crusted side touching the plate.
- Top each side of the bread with a slice of prosciutto ham.
- Then layer the tomato slices and sliced mozzarella on one side.
- Season with salt, pepper, mixed Italian herbs. You can also add fresh basil leaves.
- Drizzle some Belmorso Extra Virgin Olive Oil & Balsamic Vinegar of Modena.
- Top with the other slice of bread and enjoy.
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2 Responses
Another simple and tasty recipe from Italy making what we eat better and tastier.
Thank you Pawel. I am great you like it.