Caprese Salad Sandwiches

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!

INGRIDIENT

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

DIRECTION

Step: 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 FACT

Per Serving: 375 calories; protein 18.1g; carbohydrates 26.6g; fat 21.2g; cholesterol 44.6mg; sodium 431.7mg.

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