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Caprese Salad Sandwiches

Chef Noir

"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!"
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Ingredients

15 m servings 375 cals
Original recipe yields 4 servings (4 sandwiches)

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Directions

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  • Prep

  • Ready In

  1. 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


Per Serving: 375 calories; 21.2 g fat; 26.6 g carbohydrates; 18.1 g protein; 45 mg cholesterol; 432 mg sodium. Full nutrition

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Reviews

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I think the bread needs to be toasted with the truffle oil. Some balsamic glaze would be good too.

Based on the reviewer's suggestions above, I made a couple changes. Instead of using two slices of bread, I made them open faced. And I toasted the bread after applying the olive oil but before ...

I love this combination of flavors and so does everyone I make this for. I make it as more of an open-faced sandwich and use Italian bread which I toast for a few minutes on each side before I p...