Best Peters Caprese Tea Sandwiches Recipes

Smoky Caprese Sandwiches image

Provided by Valerie Bertinelli

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.

Mozzarella and Roasted Red Pepper Tea Sandwiches image

Provided by Food Network Kitchen

Categories main-dish

Time 5m

Yield 12 sandwiches

Number Of Ingredients 6

1 medium ciabatta loaf
1/2 cup black olive tapenade
1 pound fresh salted mozzarella, thinly sliced
1 roasted red pepper, sliced (about 6 pieces)
Kosher salt
Good quality extra-virgin olive oil

Steps:

Slice the ciabatta in half horizontally. Evenly spread olive tapenade on the cut side of each half. Arrange the mozzarella and roasted red pepper slices evenly on bottom half of the bread. Season with salt to taste, and drizzle with some extra-virgin olive oil. Put the other half of the loaf on top.
Using a serrated knife, slice the loaf in half lengthwise. Then cut each half into six smaller sandwiches to make a total of 12 sandwiches. Arrange the sandwiches on a serving platter and serve.
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