First things First, this Caprese Sandwich is the realest.
Secondly, in Brookeland, (yes it’s a place) we are gearing up to go to Mexico next weekend. I can already hear the bean burritos quietly whispering my name and feel the sand between my toes. I too, have been quietly whispering about bean burritos. So I guess you could say I’m pretty excited.
We are staying at a house in Rocky Point, and I will be sure to share any and all adventures that happen. I’m guessing a lot of it will revolve around a lot of bean burritos, tequila, and salsa. So if you’re into that kind of thing, stay tuned.
Speaking of points, I’m getting to it now: 1 word. Sammys.
Sammy’s. I have a strong opinion that they are loved universally. One, because the obvious: bread. Two: because you can make anything into a Sammy, and three: any meal, anytime sammy’s are fair game. And if we are not on the same page currently, I’m talking about sandwiches and suggest you come out of hiding from your rock. Now that your out from under your rock, this caprese sandwich is ready to rock your world.
Since it’s the summer, everyone and their mother is basically living in caprese mansion. Seriously, I can’t scroll through insta without seeing cheese, tomatoes, cheese, and basil. Oh ya, and did I mention cheese. I guess with tomatoes in season, it’s only natural to use those red beautiful gifts from nature all the time. So naturally it was time to make caprese into a caprese sandwich.
I kept my caprese sandwich meat free for this post, but if you wanted to add prosciutto, or even bacon, I feel like you wouldn’t be mad with your decision. To top it off, I added pesto roasted eggplant. Honestly, if you are having any type of veggie dish, a nicely marinated eggplant goes a long way. So just do it.
Anyways whip this Caprese Sandwich baby up for lunch, dinner, heck, slap an egg on this bad boy, and you can even have it for breakfast. Judgement free.
Caprese Sandwich with Pesto Roasted Eggplant
- 5 Rolls of Choice, cut in half
- 2 Beefsteak Tomatoes, cut into slices
- 6 oz, hard Mozz, Cut into slices
- Handful of Basil, washed and patted fry
- 1/2 cup, Pesto
- 1 Eggplant, cut into vertical slices
- Balsamic Glaze
- Salt and Pepper
If you would like salt your slices of eggplant beforehand to remove some moisture for about 30 minutes
To remove salt just rinse under cool running water
Preheat oven to 400 Degrees
Spoon pesto and spread over eggplant
Bake for 15-20 minutes until eggplant is tender, remove from oven
To assemble Sandwiches, layer tomato, cheese, basil leaves, and fold eggplant in half on the top.
I like to add Salt and Pepper on cheese slices
Optional: Drizzle Balsamic Glaze on Top