Caprese Salad Sandwiches, from Gael
I combined two recipes from Mark Bittman's Kitchen Express cookbook to make this wonderful summer treat. I first made it July 21, 2009, and from the first bite, Rob and I loved them.
Good-quality rolls (I like ciabatta), as many as you want sandwiches
Mayonnaise
3 tomatoes
Large portobello mushrooms, as many as you want sandwiches. Each one should just about fit your roll.
fresh mozzarella cheese
basil
balsamic vinegar
olive oil
salt and pepper to taste
First, make homemade tomato mayo, which really makes this dish. Put ready-made mayo (as much as you want) in the blender. Add a cut up, seeded tomato and a garlic clove (I cut mine up first). Blend.
Slice rolls in half and spread tomato mayo on each side. Set aside.
Heat up a skillet with some olive oil in it.
Mix up some balsamic vinegar, olive oil, and salt and pepper in a bowl. Cut the stems off the portobellos and brush with the mixture.
Put mushrooms in the hot skillet and flip them a few times, cook about 15 minutes or till mushrooms seem to have shrunk. Remove to a plate.
Slice two remaining tomatoes and dip them in balsamic-olive oil mix. Put them in hot skillet (they will sizzle) for only a minute or so. Remove.
Put buns face down in skillet till they get a little brown.
Remove buns, layer with mushrooms, sliced mozzarella, torn-up basil, and the chunked, heated tomatoes.
ENJOY!
I combined two recipes from Mark Bittman's Kitchen Express cookbook to make this wonderful summer treat. I first made it July 21, 2009, and from the first bite, Rob and I loved them.
Good-quality rolls (I like ciabatta), as many as you want sandwiches
Mayonnaise
3 tomatoes
Large portobello mushrooms, as many as you want sandwiches. Each one should just about fit your roll.
fresh mozzarella cheese
basil
balsamic vinegar
olive oil
salt and pepper to taste
First, make homemade tomato mayo, which really makes this dish. Put ready-made mayo (as much as you want) in the blender. Add a cut up, seeded tomato and a garlic clove (I cut mine up first). Blend.
Slice rolls in half and spread tomato mayo on each side. Set aside.
Heat up a skillet with some olive oil in it.
Mix up some balsamic vinegar, olive oil, and salt and pepper in a bowl. Cut the stems off the portobellos and brush with the mixture.
Put mushrooms in the hot skillet and flip them a few times, cook about 15 minutes or till mushrooms seem to have shrunk. Remove to a plate.
Slice two remaining tomatoes and dip them in balsamic-olive oil mix. Put them in hot skillet (they will sizzle) for only a minute or so. Remove.
Put buns face down in skillet till they get a little brown.
Remove buns, layer with mushrooms, sliced mozzarella, torn-up basil, and the chunked, heated tomatoes.
ENJOY!
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