Warm Caprese Sandwich – Messin’ with Perfection

If you’ve never had fresh mozzerella, you are SO missing out.  You need to try it.  It doesn’t have a strong cheese flavor, as it is, well, fresh.  Made with fresh milk, and not aged.  If not eaten in a fairly short number of days, it will sour, like milk.  I have made it from scratch before.  It’s fun to make if you have a little time on a Saturday or Sunday afternoon, and it is delicious.  It melts so stringy and chewy…MMmmmm.  Served cold, it makes caprese salad, you can add it to bruschetta, roll it up with some prosciutto and….ooohhh, with good olives…..sorry.  Anyway, you can get it at most large supermarkets that have a cheese area in the deli.

Every place I’ve worked there has been a pretty good deli within lunch distance.  The last one served a caprese sandwich that was sooo good.  A co-worker friend and I used to go there and get that sandwich and split it, and we would each get a cup or bowl of soup to go with it.  It pairs very well with a good tomato or minnestrone.

This particular sandwich I am showing you here does not melt the cheese, but warms it, just enough to take the cold edge off.  The add ons are pretty simple, and compliment the cheese, rather than overwhelm it.

Start with a good artisan roll, I typically use a ciabatta roll, as shown here.  Focaccia is delicious also, but you can obviously use whatever bread or roll suits you.  Make sure your pesto, if not homemade, is a good quality.  I prefer one that is lighter on the oil and garlic for this sandwich.