1 pint cherry tomatoes, halved
Basil Extra Virgin Olive Oil
Salt & Pepper
18 Year Aged Balsamic Vinegar
8 slices Mozzarella Cheese
8 slices Sandwich bread
Fresh Basil Leaves

A Caprese salad with its ripe tomatoes, creamy mozzarella and bright basil, what could be better? Put all of that in a sandwich…much better! We created thick, syrupy jam by popping cherry tomatoes with our 18 Year Balsamic, and subbed in our Basil Extra Virgin Olive Oil for the fresh herb. The result? Sandwich heaven.


2.To make the tomatoes: Heat a skillet over medium heat. Drizzle in Basil Extra Virgin Olive Oil to coat the bottom of the skillet. Add in the cherry tomatoes and season with salt.
3.Saute the tomatoes until they begin to blister and pop. Continue sautéing until the juices from the tomatoes reduce a bit and begin to thicken. Add in 3 Tbl 18 Year Balsamic Vinegar. Saute to reduce a bit and allow to thicken into a syrup-like consistency. Taste and adjust with salt and pepper. Set aside to cool.
4.To make the sandwiches: Place a nonstick skillet on a burner but do not turn on. Drizzle Basil Extra Virgin Olive Oil to coat the surface of the pan.
5.Place a slice of bread in the oil in the pan. Place a slice of mozzarella on the bread. Spread 2 Tbl tomatoes on top. Place basil leaves on top of the tomatoes then top with mozzarella. Place another slice of mozzarella. Top with another slice of bread.
6.Turn the burner on to medium heat so that the sandwich heats and melts the cheese. If you brown the bread too quickly, the center of the sandwich will be cold.
7.As you see the cheese melting, bring up the heat to medium high to brown the bread. Carefully flip the sandwich and lower the heat. Heat the second side slowly allowing the sandwich to heat through again. Turn up the heat to brown the bread. Serve and enjoy!

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