Sometimes fresh, simple ingredients make the best meals. You don’t have to throw together a lot of ingredients to make an impressive main to your meal. Take this delicious sandwich for example.
Fresh bread, tomatoes, mozzarella, and basil pesto create an impressive caprese sandwich. Caprese is traditionally an Italian salad made from fresh mozzarella, basil, and tomatoes. This sandwich combines those delicious caprese ingredients with fresh bread to form a perfect sandwich.
While caprese traditionally uses fresh basil, this sandwich goes the pesto route. The pesto on this sandwich adds moisture the way a sauce does to any other sandwich. You need this pesto. You will love this sandwich with the pesto. Feel free to use your own, or take a simpler route like I did and buy it pre-made.
The combination of the fresh pesto with the broiled tomatoes and gooey cheese is phenomenal. You really can’t go wrong with this sandwich, and it goes with just about any side dish you want. I’ve tried different breads with this and haven’t found one that doesn’t work.
Servings: As many sandwiches as you want! Adjust ingredients as necessary.
- 1 loaf french bread (Italian or sourdough are also delicious)
- 1 medium tomato, sliced
- 3 slices fresh ball mozzarella cheese, sliced
- 3 tbsp basil pesto (homemade or store bought)
- Preheat oven to LOW Broil setting.
- Slice loaf in half lengthwise.
- Add mozzarella cheese slices and tomato slices along the bottom of the sandwich.
- Spread the pesto on the top of the sandwich.
- Place halves on a pan and place in oven under the broiler.
- Broil until crispy and cheese is melted.
- Remove, add the top, cut in half, and enjoy.
If you have a panini press or indoor grill, you can certainly press this sandwich instead of using the broiler. I have used this method, and it was very successful!
I love sweet breads. I’m not talking about the meat sweet breads, but actual breads that are sweet. I just felt I needed to clarify this. Anyway, I have made two sweet breads before on this blog. I made a Banana Bread and Pumpkin Bread. Both of these breads were a hit. I wanted to add another sweet bread to this collection. You can never have too many breads that are perfect for breakfast and dessert.
I am all about easy, healthy recipes that anyone can duplicate. I absolutely love recipes that seem too easy to be true but aren’t. This post is exactly that. Who ever heard of bread that doesn’t require any sort of machine to make? Also, there aren’t any weird ingredients needed in this recipe. There are just standard bread ingredients needed in this recipe. I promise you, this bread is insanely easy to make, and it is more delicious than anything you can buy in a store.
Happy Valentine’s Day! Instead of posting a recipe related to something romantic or something Valentine-y, I promised you a post on breadsticks. Now, this may not seem like a post fit for Valentine’s Day. However, these breadsticks are the Crock Pot Pot Pie Soup’s soul mate. These breadsticks are the soup’s one true love. And I love these breadsticks. What could be better than a post based on a love between foods, two foods I happen to love together?
So, when someone suggests a recipe idea to me or a food to make, I add it to my list. If I haven’t already made it, or if it isn’t on my blog, I take those suggestions very seriously. I compile a list of foods I want to try and what others have suggested. This recipe was inspired by my mother-in-law. When you have over ripe bananas, there is only so much you can do with them. In my opinion, the best use of bananas like that is banana bread.
It’s no secret
sometimes I enjoy experimenting in the kitchen. I especially have an affinity to the salty and sweet combinations. So, this recipe isn’t so much salty and sweet as it is tangy and savory. This also happens to be a flavor combination I enjoy. I was drawn to this recipe when I first saw it in passing. I have to say, this may be one of my favorite recipes I’ve made to date.
I have attempted a pumpkin bread once before, and it did not turn out how I had hoped. It was too moist. It was as if it didn’t bake all the way through, but it did. I baked it for well over an hour but it was gummy and so dense. It tasted fine, but the texture was off. I wanted something that was more bread-like and not quite as moist. So, I decided to give low calorie pumpkin bread another shot with changes to my previous recipe.