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Caprese Sandwich

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 30 mins
Yield Serves 4
Nothing says summer like ripe heirloom tomatoes in a Caprese salad. Even better: Put the same ingredients on a roll so the bread catches all the juices.


  • 4 ciabatta rolls (4 oz. each), split and toasted
  • 2 tablespoons extra-virgin olive oil
  • 1 pound water-packed mozzarella, sliced
  • 3 large, ripe heirloom tomatoes, sliced
  • Coarse sea salt and pepper
  • Leaves from 1/2 bunch fresh basil

Nutrition Information

  • calories 630
  • caloriesfromfat 40 %
  • protein 26 g
  • fat 28 g
  • satfat 13 g
  • carbohydrate 65 g
  • fiber 3.7 g
  • sodium 899 mg
  • cholesterol 60 mg

How to Make It

  1. Brush cut sides of rolls with oil. Lay cheese on bottoms of rolls, top with tomato slices, then sprinkle with salt and pepper. Lay basil leaves over tomatoes. Put tops on sandwiches and cut them in half if you like.