Vermont Caprese Sandwich
Recipe from The Vermont Farm Table Cookbook.
Rachel Nevitt of Full Moon Farm created this recipe, as is found in The Vermont Farm Table Cookbook. This sandwich is great for picnics or enjoying outside in your backyard.
Prep Time
0 minutes
Cook Time
15 minutes
Yield
4 Sandwiches
Ingredients
4 slices bread (1/2 inch thick rustic farm bread)
4 ounces cheese, cheddar (extra sharp, thinly sliced)
2 tomato, heirloom (cut into 1/3 inch thick slices)
8 basil, fresh (large leaves, torn into pieces)
olive oil
salt (to taste)
black pepper (to taste)
Instructions
Adjust an oven rack to the top position and heat the broiler. Lightly toast the bread slices. Layer the tomato slices, basil leaves, and cheddar cheese on each slice. Drizzle with olive oil and season with salt and pepper to taste.
Place the sandwiches on a baking sheet and broil them until the cheese melts. Serve warm.