This Caprese Sandwich is another interpretation of “braaibroodjies” that I seem so keen to keep doing. There are a few recipes now on the blog playing with breads suited for a barbecue (you can see them at the end of this post) and they are all seriously good. This one is probably the easiest as it is all shop bought ingredients piled into a fresh ciabatta and then baked to a crispy outside and a melty cheesy inside. Happy faces all round.
I found the inspiration in the latest issue the Donna Hay magazine. It the 16th birthday issue and even though there are some fantastic baking recipes in it, I was drawn to her recipe for Smoked Mozzarella and Olive Sandwich. I have to admit neither of those ingredients appealed to me but the simplicity of the recipe did and as this coming Heritage Day is the big barbecue weekend of the year all around the country, I thought the timing could not be better.
And since we heading into spring what better than the fresh and colourful ingredients of a caprese salad and to turn it into a Caprese Sandwich. Making the sandwich is super easy. Cut the best ciabatta loaf you find in half horizontally, spread both halves with basil pesto (shop bought or homemade if you are on top of your game), a rich tomato sauce on the one half and slices of mozzarella on the other half. Sandwich the two halves together, bake until the cheese is melted, the bread crispy on the outside, then slice and serve. Now what could be easier! Enjoy!
I am collaborating with Nikon South Africa again on the 30th of September for a morning of food photography and blogging. It will be a hands on session covering the basics of photographing food, some styling tips plus we’ll spend time on how to get your food blog started and your images out there. The workshop is open to all and not just Nikon users so join us and get inspired. And I promise there will be cake. More details here : https://www.nikonschool.co.za/school/event/4
** Disclaimer: Olive oil provided by Baleia Extra Virgin Olive Oil
I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.
- 1 tin chopped tomatoes
- Salt, pepper and sugar to season
- A good glug of Baleia Extra Virgin Olive Oil
- 4 heaped tbsp basil pesto
- 250g mozzarella, sliced
- 1 ciabatta loaf
- Baleia Extra Virgin Olive Oil for brushing
- Place the tinned tomatoes in a small saucepan and season. Add a good glug of olive oil and bring the tomatoes to a fast simmer. Stir occasionally and simmer until it has reduced to a thick sauce
- Remove the sauce from the heat and set aside
- Preheat the oven to 220 degrees C
- Cut the bread in half horizontally
- Place the bread cut side up on an oven tray and brush liberally with some olive oil
- Bake the bread for about 10 minutes until golden
- Spread both halves of the bread liberally with the pesto
- Spread the one half of the bread with about half of the tomato sauce (save the leftover sauce for another meal)
- Place the slices of cheese on the other half of bread
- Sandwich together, brush the crust with some olive oil, place back in the lower half of the oven and bake for about 15 minutes until the cheese has melted (cover with foil if the bread browns too much)
- Uncover, slice and serve hot
Click below for my other breads suited for a barbecue