Caprese Open Faced Sandwich

Arguably one of the best things about summer is the taste of fresh, ripe tomatoes from the farmers market (especially Jersey tomatoes!). They’re delicious by themselves just with salt and pepper, but also divine with basil and mozzarella, also known as the caprese salad.

We had the caprese combination on some rustic bread and some vegan mozzarella in an open faced sandwich. Follow Your Heart makes a pretty decent mozz block that can be sliced thin for sandwich purposes. It’s not the same as cow’s milk wet mozz, but it’s cruelty free and pretty good, so that’s good enough for me!

We have basil growing in a pot in our apartment so I was eager to use our own home-grown basil. I think it tasted better because we grew it 😂.

4 slices from a loaf of delicious, crusty bread
1 fresh ripe beefsteak tomato, sliced thin
1/2 block Follow Your Heart Mozzarella, sliced thin
8 fresh basil leaves
salt and pepper
olive oil

Build your open faced sandwich by adding a layer of thinly sliced vegan mozzarella, a layer of thinly sliced tomato, a healthy pinch of salt and fresh ground pepper, a few leaves of basil, and a drizzle of olive oil. Enjoy!

Serves 2

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