Open-Faced Caprese Sandwiches with Balsamic Reduction

 

Perfect for summer, this open-faced sandwich is a quick and easy weekend lunch that is packed with flavor.

 

Open-Faced Caprese Sandwiches with Balsamic Reduction

Fresh bread, sliced 1/4″ thick
1 Tomato, thinly sliced
Fresh Mozzarella, thinly sliced
Basil leaves, chiffonade

1/3 cup Balsamic vinegar

Pour the balsamic vinegar into a small saucepan and heat over medium, stirring occasionally. Reduce by half and remove from heat source.

Place an oven rack near the top of the oven and turn on the broiler.

On a broiler-safe sheet pan, arrange your sliced bread. Place enough thinly sliced tomatoes on the bread to cover the surface and then place the sliced mozzarella on top. Place under broiler for 2-3 minutes, watching carefully. You want the cheese melted and the edges of the bread browned, but not burned.

Carefully remove the very hot sheet pan from the oven and arrange on serving platter or plates. Sprinkle the basil on top and drizzle with balsamic reduction.

 

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