What makes this sandwich even more special is that it is a Pantry+ recipe, to boot! (Find the limited pantry list HERE.) It requires only 3 pantry items and 5 fresh items. Rejoice!
Pantry ingredients are:
Fresh ingredients are:
Fresh vegan mozzarella
Ah! I hear the breaks screeching to a halt. What about the fresh vegan mozzarella?!
Yes, you definitely need that for a caprese anything! Fortunately, it really isn't that difficult or time consuming to make. Or even buy.
But, I did make my own and it turned out really good!
I've collected a few great looking recipes, so go forth and make a batch!
Fresh Mozzarella Recipes from around the web:
Buffalo Mozzarella from DIY Vegan by Nicole Axworthy and Lisa Pitman [AMAZON]. Recipe is available on Dianne's Vegan Kitchen. [Incidentally, I bought this book and it is very good.]
Easy Buffalo Mozzarella by Miyoko Schinner on Artisan Vegan Life. [Of course, I bought her Artisan Vegan Cheese [AMAZON] and her Homemade Vegan Pantry [AMAZON], too, both great books.]
Fresh Mozzarella by Jay Astafa (video by Jay).
If you really don't want to make it, you can even buy Follow Your Heart block mozzarella [AMAZON] and use that. The texture and flavor of that version is highly appropriate in this recipe.
Now that you are comfortable with your ability to make fresh vegan mozzarella, let's turn it into a slammin' sandwich.
Marinate those babies:
Yes, I used a ton of garlic! It's good for you!
Um, yeah, that's about it. Toast your bread lightly and build your sandwich right away, while the bread is still warm (it's better that way.)
Naturally, use a good crusty bread for this. When ingredients are limited, quality counts so don't gyp yourself; bake or buy some delicious bread.
A word about the balsamic reduction. It is really, really good! Grab a sauce pot and reduce the balsamic vinegar by half. Make sure to turn on your stove fans because it does get sour before the sweet.
Caprese Sandwich (a Pantry+ recipe)
Makes 4 sandwiches
Pantry list is HERE.
2 tablespoons extra virgin olive oil
4 garlic cloves, sliced
2 teaspoons capers, drained
4 balls of fresh vegan mozzarella, about 6 to 8 ounces
Freshly ground black pepper
8 slices freshly lightly toasted bread, still warm
2 medium tomatoes, cut into 4 slices each
8 leaves fresh basil
2 tablespoons balsamic reduction*
1. Add the oil, garlic, and capers to a medium bowl. Slice the mozzarella into 1/4-inch thick slices and add to the bowl. Season with black pepper to taste. Mix the ingredients gently and set aside until needed (or at least 5 minutes).
2. Add 2 slices of tomato to each of 4 warm toasted breads. Add 2 leaves of basil. Season with salt if the cheese is not too salty. Divide the cheese evenly over the 4 sandwiches and drizzle with the reduction. Add the other bread slices and serve immediately.
1 cup balsamic vinegar
Add the vinegar to a medium saucepan. Turn on the oven vents; the vinegar smell will be quite strong. Bring to a boil, reduce to a strong simmer and cook until reduced to 1/2 cup. Transfer to a mason jar set on a kitchen towel and allow to cool completely. Store in an air-tight container in the pantry.
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