Foodie Friday Veg Sandwich #1 : The Caprese

A few weeks ago, I randomly stated that I was considering a special Foodie Friday series featuring various vegetarian sandwiches in all their glory. I got some enthusiastic thumbs-up to the idea from you all, so here we are. Summer is the perfect time for sandwiches since they don't require a hot oven (usually), they are fairly quick to prepare, and they can easily be wrapped up to take to the beach or on a picnic.

I thought I would start out with a really classic, simple combination and work my way up to the complicated (black bean arepa with mole sauce, fried plantains, queso fresco, and pickled red onions, anyone?!? I'm already excited for that one).

The Caprese takes your standard caprese salad ingredients and puts them onto a bed of chewy, fluffy bread. It pretty much tastes like summer. I kept my version here fresh and cool, but in the past I've also created a grilled version by throwing the sandwich into our panini press for a few minutes.

Ingredients: 
- 2 slices of fresh bakery bread of your choice (Italian, whole grain or black pepper bread are all great options)
- 2-3 slices of Beefsteak or large heirloom tomatoes
- 4-5 large basil leaves
- 2-3 slices of fresh mozzarella, sliced 1/4" thick
- 1 garlic clove, chopped
- 1-1 1/2 T. olive oil
- Freshly-ground black pepper

Insructions:
Add the chopped garlic clove to the olive oil in a small bowl. Heat in the microwave for 20-30 seconds to begin to infuse the garlic into the oil. Brush the inside of the bread with the garlic oil. Layer the tomatoes, cheese and basil. Add a little fresh black pepper. If you prefer a grilled version, brush the outside of the bread with oil and place sandwich on a hot grill or panini press for a few minutes per side.



Options/Variations:
If you or your partner is omnivorously-inclined, you can add a slice of ham or prosciutto, as seen in my husband's sandwich above. Caramelized onions make a wonderful addition to the sandwich, as does a little drizzle of high-quality balsamic vinegar. If you want a slightly bolder flavor, basil pesto can be used in place of the basil leaves and garlic oil.
 
Enjoy!