For some reason, I don't usually eat lunch on my work from home days. Today however, I decided to try something new and this sandwich fit the bill perfectly.
It was incredibly. Simple. I made a modified version of this recipe from Ashley over at (Never Home) Maker. If you haven't already, you should definitely check it out.
The sandwich is effectively a "caprese" sandwich.
 |
| the ingredients -- minus the bacon |
It only takes a few ingredients: a larger-sized roll style bread, a fresh tomato, fresh pesto and an egg sized ball of mozzarella. I also fried a couple of slices of bacon.
While I was frying the bacon, I also turned my toaster-oven on and set it to broil. While those two things were going on, I sliced the bread length-wise (I used French Batard, from Papa Joe's Gourmet Market -- LOVE!).
Next up, I sliced both the mozzarella and the tomato into several slices at an angle. Then I slathered each half of the bread with a copious amount of pesto, piled the tomato on one side of bread and the mozzarella on the other.
At this point, I put the open-faced sandwich into the broiler for about 5 minutes to get the cheese all melty, pulled it out of the toasty-oven and layered the bacon on top of the cheese.
FINALLY: I put each side of the sandwich together and cut it into 5 -- manageable -- slices.
AND THEN.... BON APPETIT!
 |
| i garnished each slice with some avocado that was about to turn. nom - nom! |
* footnote 1: I used roma tomatoes because those looked the tastiest in the store. In the summer, I'll probably go with some kind of heirloom tomato.
* footnote 2: my recipe writing is kind of crap right now. Please don't hold that against me much.
--happy living
No comments:
Post a Comment