Vermont Caprese Sandwich

Summary

Yield
Sandwiches
SourceRecipe from The Vermont Farm Table Cookbook.
Prep time
Cooking time15 minutes
Total time15 minutes

Description

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. 

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.