Triple Tomato Caprese Focaccia Sandwich
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1005
- Total Fat
- 64
- Saturated Fat
- 21
- Carbohydrates
- 65
- Dietary Fiber
- 5
- Sugar
- 16
- Protein
- 37
- Cholesterol
- 90
- Sodium
- 1708
- Total: 45 min
- Active: 20 min
Ingredients
Balsamic Vinaigrette:
1 cup balsamic vinegar
1/2 teaspoon brown sugar
1/2 teaspoon minced fresh thyme
2 cloves garlic
1/4 shallot, minced
Kosher salt and freshly ground black pepper
2 tablespoons Dijon mustard
1/4 cup extra-virgin olive oil
Sandwich:
1 pound fresh tomato focaccia, cut across the equator to split
Olive oil, for brushing
1 cup sun-dried tomato pesto
Sliced heirloom tomatoes (I love the yellow ones for this)
1 pound freshest whole-milk mozzarella available
Sea salt
Fresh basil leaves
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!