Recipe courtesy of Jeff Mauro
Triple Tomato Caprese Focaccia Sandwich
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1005
- Total Fat
- 64 g
- Saturated Fat
- 21 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 5 g
- Sugar
- 16 g
- Protein
- 37 g
- Cholesterol
- 90 mg
- Sodium
- 1708 mg
The key to this recipe is fresh focaccia and the best possible fresh mozzarella you can find. If your fresh mozzarella isn’t handmade in the back of a deli by some fella with catcher’s mitts for hands, fret not. Take that grocery store fresh mozzarella, slice it, salt it a bit and leave it at room temp for an hour or two to help mimic that warm, deli-made fresh stuff.
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1005
- Total Fat
- 64 g
- Saturated Fat
- 21 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 5 g
- Sugar
- 16 g
- Protein
- 37 g
- Cholesterol
- 90 mg
- Sodium
- 1708 mg
Ingredients
Balsamic Vinaigrette:
Sandwich:
Directions
- For the balsamic vinaigrette: In a small saucepan, add the vinegar, brown sugar, thyme, garlic, shallot, kosher salt and pepper. Bring to a simmer, then let cook until it reduces by half, about 15 minutes. Set aside and let cool.
- Combine the mustard with 1/4 cup balsamic reduction (save the remainder for another use) and whisk until combined. Slowly drizzle in the olive oil until emulsified.
- For the sandwich: Heat a grill pan on medium heat.
- Brush the insides of the sliced focaccia with olive oil and grill until slightly charred. Schmear the sun-dried tomato pesto on the bottom slices, then add a couple of slices of the heirloom tomatoes. Drizzle some of the balsamic vinaigrette directly on the tomato slices. Add a couple slices of mozzarella and sprinkle with some sea salt. Top with some fresh basil leaves and close. Cut and eat!
