Caprese Sandwiches with Heirloom Tomatoes

By Sweet July

A flavor bomb ready in under 30 minutes.

Serves: 2

Time: 20 minute

When tomatoes are ripe, they are truly a thing of beauty.

This sandwich takes simple ingredients and turns them into something special. The classic combination of tomato, basil and mozzarella are the hero ingredients, but the balsamic glaze is what makes them truly shine. Pro tip: Room temperature ingredients will ensure the cheese melts before the bread burns if you're toasting in a pan. Gently press down with a spatula as it toasts to ensure the gooey mozzarella gets in all the delicious crevices.

Ingredients

- 1 cup balsamic vinegar
- 1/4 cup dark-brown sugar
- 4 (1/2-inch-thick) sourdough bread slices
- 2 tbsp olive oil
- 8 fresh basil leaves
- 1 cup loosely packed arugula, divided
- 1 large heirloom tomato, sliced into 6 (1/2-inch-thick) rounds
- 8 (1/2-inch-thick) buffalo mozzarella cheese slices
- 4 ounces sliced deli roast beef, optional

Instructions

step 1

Stir together balsamic vinegar and brown sugar in a small saucepan; bring to a boil over medium-high. Reduce heat to medium-low; simmer, undisturbed, until reduced by half, about 10 minutes. Remove from heat; set aside until ready to use.

step 2

Heat a panini press or a large skillet over medium-high. Brush 1 side of bread slices evenly with oil. Top the unoiled sides of 2 bread slices evenly with basil, arugula, tomato slices and mozzarella. (If desired, add 4 ounces sliced deli roast beef under tomato slices). Drizzle each with 2 teaspoons of the balsamic glaze, and cover with remaining pieces of bread, unoiled sides down. Add sandwiches to panini press or skillet; cook until lightly toasted, 1 to 2 minutes per side.