Best Caprese Waffle Sandwiches Recipes

Caprese Mini Sandwiches image

Provided by Kayne

Categories < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

4 pita bread rounds (without pockets)
1 tablespoon olive oil
1/4 teaspoon italian seasoning
1/4 cup grated parmesan cheese
8 ounces mozzarella cheese
2 large plum tomatoes
1/2 cup fresh basil, fresh, lightly packed
1/4 cup toasted walnuts
1 garlic clove, pressed
1/4 teaspoon salt
2 tablespoons light balsamic vinaigrette salad dressing
4 cups baby greens or 4 cups spinach leaves

Steps:

Preheat oven to 425°F.
Drizzle olive oil over pita rounds, and spread evenly.
Sprinkle with Italian seasoning.
Cover with Parmesan cheese.
Bake for 8-10 minutes, until edges are lightly browned and cheese is melted.
Prepare pesto sauce VERY finely chop the basil leaves and the walnuts.
Combine with garlic and salt.
When rounds are ready, turn them over, so that the cheese side is down, drizzle the back with dressing, spread evenly.
Cut the rounds into six wedges, total 24 wedges.
On 12 of the wedges, place some greens, 1 slice of Mozzarella cheese, pesto, and one slice of tomato. Top with undressed wedges, cheese side up.
Secure with sandwich picks if necessary, which it probably will be!

Caprese Sandwich image

Provided by Food Network

Categories main-dish

Time 11m

Yield s: 4 sandwiches

Number Of Ingredients 10

Kosher salt
2 heirloom tomatoes, sliced
1 large baguette, split
3 balls fresh mozzarella, thickly sliced
Fresh basil leaves
Basil Oil, recipe follows
2 bunches fresh basil, stems removed
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Juice of 1 lemon

Steps:

Salt the tomatoes and layer on the bottom piece of bread with the mozzarella and basil. Drizzle with Basil Oil. Top with the remaining piece of bread. Slice into portions.
Add the basil to boiling water for 45 seconds to 1 minute. Remove to a bowl of ice water to stop it from further cooking. Dry and add to a blender. Add the olive oil, and blend until smooth. Strain through cheesecloth into a bowl. Add salt and pepper to taste. Add the lemon juice right before serving.

Smoky Caprese Sandwiches image

Provided by Valerie Bertinelli

Categories main-dish

Time 25m

Yield 4 sandwiches

Number Of Ingredients 11

4 sandwich-sized ciabatta rolls, split through the middle
1 large red onion, cut into 1/4-inch-thick rings
5 tablespoons olive oil, plus more for drizzling
Kosher salt
1 cup loosely packed fresh basil leaves, cut into chiffonade
1/2 cup smoked almonds, chopped
1/4 teaspoon crushed red pepper flakes
3 large heirloom tomatoes, preferably mixed colors, sliced 1/4 inch thick
Freshly ground black pepper
1 pound fresh mozzarella, sliced 1/4 inch thick
1 cup arugula

Steps:

Preheat the oven to 350 degrees F.
If your ciabatta rolls are very bready, pick out a little of the crumb. Put the rolls on a baking pan and bake until warm and crisp on the outside, about 10 minutes.
Meanwhile, heat a small grill pan or cast-iron pan over medium-high heat until very hot. Toss the red onion in 1 tablespoon of the oil and sprinkle with a little salt, then grill, turning occasionally, until slightly softened and charred in spots, about 6 minutes.
Stir together the basil, smoked almonds, crushed red pepper, 1/4 teaspoon salt and the remaining 4 tablespoons olive oil in a bowl.
Arrange the bottom halves of the ciabatta rolls on a work surface. Drizzle with a little olive oil, then arrange the tomatoes on top; sprinkle with salt and pepper. Next, top evenly with the onions, followed by the almond mixture. Lay the mozzarella on top; sprinkle with salt and pepper and drizzle with a little more olive oil. Top with the arugula and serve immediately.