Heirloom Tomato and Fresh Mozzarella Caprese Sandwich

Beautiful heirloom tomatoes, fresh mozzarella cheese, locally made bread, and basil combine into summer's best sandwich! 

I'm closing out #FarmersMarketWeek with one of my favorite summer meals, Heirloom Tomato and Fresh Mozzarella Caprese Sandwich.  I went to the farm specifically for this recipe, and I was happy to find some nice freshly baked Italian bread.

I grabbed some pre-sliced fresh mozzarella which made the prep on this even easier.  It took about 4 1/2 slices to cover the bread.  I sprinkled it with some chopped fresh basil.

I brought home 3 different kinds of heirloom tomatoes, they were all so pretty I almost didn't want to cut them up!  This one was huge, so two slices was plenty to cover the cheese.  Give them a sprinkle of kosher salt and some fresh cracked black pepper.

Top each sandwich with another slice of bread and brush it with olive oil. Heat a griddle to medium and melt some butter on it. Place the sandwich on the griddle with the tomato side down and brush the tops with olive oil. 

Cook until golden brown, carefully flip and cook the other side.  I always cook the tomato side first then flip to the cheese because I think it helps the mozzarella warm through faster and stay warm longer.

Move sandwiches to a serving platter and admire how beautiful they are for a minute.  Slice each in half if you're in a sharing mood. 

I highly recommend eating this meal al fresco.  I sat on the patio under the umbrella and enjoyed my little taste of summer while watching the bees and butterflies visit my flowers.

#FarmersMarketWeek is truly is one of my favorite events of the year.  Go check out what other fabulous finds the other bloggers are sharing today by using the links down below.

Heirloom Tomato and Fresh Mozzarella Caprese Sandwich

Author: Jolene's Recipe Journal

Ingredients

• 4 slices Italian bread (I like Scala)
• 8 slices fresh mozzarella
• 1 Tablespoon chopped fresh basil
• 4 to 6 slices heirloom tomato
• Kosher salt & fresh cracked black pepper to taste
• 1 Tablespoon butter
• 1 to 2 Tablespoons olive oil

Instructions

1. Lay two slices of bread down on work surface, I like to use a cutting board.
2. Add 4 slices of fresh mozzarella to each slice, you may need more or less depending on the brand. Sprinkle with fresh basil.
3. Top with slices of heirloom tomato. Add salt and pepper to taste.
4. Place another slice of bread on top of each stack and brush with olive oil.
5. Heat griddle or frying pan over med heat and drop a tablespoon of butter onto it. Spread it out with a pastry brush.
6. Place sandwich with oiled side down onto griddle, then brush tops with olive oil.
7. Cook until golden brown, about 3 to 5 minutes, then flip and cook the other side. Serve immediately.

Other recipes you may enjoy:

Southwest Stuffed Peppers

Arrabbiata with Zucchini Noodles

tomato, mozzarella, sandwich

Lunch, Dinner, Sandwiches

American

Here’s more Farmer’s Market Week Recipes

• Amish Mustard Pickled Eggs by Palatable Pastime
• Cheddar Zucchini Scones by Hezzi-D's Books and Cooks
• Grilled Salsa by SueBee Homemaker
• Spicy Blender Salsa by Cheese Curd In Paradise
• Summer Charcuterie Board by Magical Ingredients
• Tomato Bacon Jam by Take Two Tapas
• Watermelon Margarita by Lemon Blossoms

• Green Beans Almondine by Life Love and Good Food
• Olive Garden Salad by Devour Dinner

• Chicken Asparagus Pasta Recipe by Hostess At Heart
• Grilled Choripán with Chimichurri by A Kitchen Hoor's Adventures
• Heirloom Tomato and Fresh Mozzarella Caprese Sandwich by Jolene's Recipe Journal
• Heirloom Tomato Pie by The Fresh Cooky
• Mushroom Bourguignon by A Day in the Life on the Farm
• Rotisserie Chicken Quesadillas with Fresh Pico de Gallo by Blogghetti

• Blueberry Sour Cream Coffee Cake by House of Nash Eats
• Pavlovas with Whipped Cream and Berry Compote by Karen's Kitchen Stories
• Skillet Sourdough Blueberry Cobbler by Savory Moments
• Summer Berry Dutch Baby by The Redhead Baker