Best Caprese Salad Sandwiches Recipes

ITALIAN BARBECUED BEEF SANDWICHES WITH HOT AND SWEET CAPRESE SALAD

Italian Barbecued Beef Sandwiches with Hot and Sweet Caprese Salad image

Provided by Rachael Ray : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 cup ketchup
2 large cloves garlic, finely chopped
2 tablespoons dark brown sugar
2 tablespoons dark amber maple syrup
2 tablespoons Worcestershire sauce
3 tablespoons aged balsamic vinegar
1 teaspoon smoked sweet paprika
1/3 palmful coarsely ground black pepper
1 cup beef or chicken stock-in-a-box
1 1/2 to 2 pounds sliced Italian roast beef (substitute thick-sliced deli beef when leftovers are not available)
4 crusty Italian sub rolls or chunks of ciabatta bread
1 cup giardiniera Italian hot pickled vegetables, drained and chopped
2 cups arugula or watercress leaves, chopped
4 balls bocconcini, quartered
16 cherry tomatoes, halved
1/2 cup basil leaves, torn or chopped
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

Steps:

Combine all of the ingredients for the barbecue sauce in small pot and bring it to a boil over medium heat. Reduce the heat to low and cook until thickened, about 30 minutes. Cool completely and store in the refrigerator for a make-ahead meal.
Reheat the sauce over medium-low heat to warm.
Heat the stock in a skillet over medium heat until boiling. Reduce the heat to low, add the roast beef and simmer until the meat is warmed through but not dried out. When the liquids have just about evaporated, pour the barbecue sauce over the meat and stir gently to combine.
Lightly toast or warm the bread. Pile the barbecue meat into the sub rolls and top with pickled chopped vegetables.
Add the arugula, the cheese, tomatoes and basil to medium salad bowl. Douse with extra-virgin olive oil and season with salt and pepper, to taste. Toss to combine and serve with the beef sandwiches.

CAPRESE SALAD SANDWICHES

Caprese Salad Sandwiches image

Everyone knows there's no salad like a Caprese salad on a hot summer day. Fresh-picked basil and tomatoes with just a hint of seasoning. I always use a whole spelt loaf when I make this recipe. The notes of the spelt combine perfectly with the light/summery flavors of the other ingredients. Very earthy. Also, fresh ground pepper and chunky sea salt make this dish pop even more. Muah!

Provided by Chef Noir

Categories World Cuisine Recipes European Italian

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

8 slices artisan-style whole wheat bread
2 tablespoons white truffle oil, or to taste
½ pound buffalo mozzarella, thinly sliced
½ cup fresh basil leaves, or to taste
1 large heirloom tomato, thinly sliced
coarse sea salt and ground black pepper to taste

Steps:

Drizzle each slice of bread evenly with truffle oil and cover 4 bread slices with slices of buffalo mozzarella cheese, basil leaves, and tomato slices. Season to taste with sea salt and black pepper. Top each sandwich with a remaining bread slice.

Nutrition Facts : Calories 375 calories, Carbohydrate 26.6 g, Cholesterol 44.6 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.1 g, SaturatedFat 9.5 g, Sodium 431.7 mg, Sugar 5.6 g