Chef Hunter Lee
As we inch closer to fresh tomatoes here in the south the more recipes you will see for them. To me they are one of the true blessings of summer
Caprese salad? Who doesn’t love it? Well here’s a filling twist on a classic that would even make a great lunch
Caprese Salad
- Ingredients
- 1 (8 1/2-ounce) French bread baguette, cut crosswise into 4 pieces
- 1 tablespoon olive oil
- 2 (8-ounce) heirloom tomatoes, cut into 1/2-inch slices
- 4 ounces fresh mozzarella cheese, cut into 1/4-inch slices
- 12 fresh basil leaves
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 teaspoon balsamic vinegar
- Directions
- 1. Preheat panini grill.
- 2. Cut bread pieces in half horizontally. Brush uncut sides of halves evenly with oil. Layer bottom halves of bread evenly with tomato slices, cheese, and basil leaves. Sprinkle with pepper, salt, and, if desired, vinegar. Cover with top halves.
- 3. Place sandwiches on panini grill; cook 2 minutes or until golden brown and cheese melts. Cut sandwiches in half, if desired.
Remember, “Treat your kitchen, Treat yourself!!”