Parmesan Crusted Caprese Sandwich
If you love a caprese salad, this Parmesan Crusted Caprese Sandwich is exactly what you need in your lunch box.
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.
