The Six O'Clock Scramble by Aviva Goldfarb

Author:Aviva Goldfarb
Language: eng
Format: epub
Publisher: St. Martin's Press

If you close your eyes, you can almost imagine you are in Capri (the origin of the famous Caprese salad upon which these sandwiches are based) when you bite into one.

italian caprese sandwiches

Prep (no cook) = 10 minutes

4 servings

Nutritional Information per serving (% based upon daily values): Calories 430, Total Fat 16g, 25%, Saturated Fat 9g, 45%, Cholesterol 55mg, 18%, Sodium 920mg, 38%, Total Carbohydrate 44g, 15%, Dietary Fiber 3g, 12%, Sugar 5g, Protein 27g

Nutritional Information per serving with side dish (% based open daily values) 1½ cups salad: Calories: 503; Total Fat: 21g, 32%; Saturated Fat: 9g, 47%; Cholesterol: 55mg, 18%; Sodium: 950mg, 39%; Total Carbohydrate: 51g, 17%; Dietary Fiber: 5g, 21%; Sugar 9g; Protein: 29g

1 ciabatta or other wide flat loaf of bread

12 ounces fresh mozzarella cheese, sliced

2–3 tomatoes, thinly sliced

20 fresh basil leaves

2 tablespoons balsamic vinaigrette dressing (or whisk together 2 tablespoons olive oil and 1 tablespoon balsamic vinegar)

½ yellow or white onion, halved and thinly sliced (optional)

Slice the bread in half, separating the top from the bottom. On the bottom half of the bread, place a layer of the cheese, followed by the tomatoes and basil. Top the fillings with the vinaigrette dressing, and add the onions, if desired. Slice the loaf into 4 small sandwiches to serve it.

Tip: Turn the sandwich into a warm panini by brushing the outsides of the bread with olive oil or butter and cooking it in a cast-iron (or other heavy) skillet, under a heavy metal grill press or a brick wrapped in aluminum foil, until it is thin and the cheese is melted, about 2 minutes per side.

Scramble Flavor Booster: Add a thin layer of pesto to the sandwiches and use the optional onions.

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