A new take on the classic caprese salad – in sandwich form! The avocado adds a nice creaminess to this delicious sandwich. Serve with a fresh fruit salad for a complete meal.
1 roma tomato, sliced
salt & pepper, to taste
1 (4-inch) square ciabatta or focaccia bread
2 Tbsp fresh pesto
2 Tbsp aioli
3 oz fresh mozzarella, sliced
4 fresh basil leaves
1/4 fresh large avocado, sliced
balsamic vinegar, to taste
1. Place tomato slices on sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Broil 3 to 5 min. Remove tomato slices from pan and set aside.
2. Cut ciabatta square horizontally in half to yield two 4-in. square slices. Spread pesto on inside of one slice; spread aioli on the other. Layer mozzarella slices, roasted tomato slices and basil leaves on ciabatta square; cover with second square.
3. Grill on panini grill or toast on flattop grill, turning occasionally, until cheese is melted. Remove from grill; open sandwich and add avocado slices.
4. To serve, slice sandwich in half diagonally. Drizzle plate with balsamic vinegar and arrange sandwich halves on plate.
Yield: 1 sandwich
California Avocado Commission