The Italian island of Capri is known for a number of dishes. One of them is Caprese salad, a summery, simply seasoned, olive-oil-dressed combination of fresh mozzarella cheese, tomatoes and basil.
When I’ve made it in the past, I’ve served the salad with crusty bread to sop up the juices from tomatoes and oil.
That led me to thinking that all the ingredients found in a Caprese salad would also taste great stuffed inside a sandwich.
I called it a deluxe caprese sandwich, because along with the seasoned and dressed tomatoes, mozzarella and basil, I added tangy mayonnaise, baby salad greens and tapenade.
Tapenade is a southern French-style spread rich with such things as olives, capers, garlic, anchovies, olive oil and other ingredients, depending on the maker. It’s a combination of tastes that work well with tomatoes, mozzarella, basil and bread.
You’ll find tapenade for sale at some European/fine food stores, but I’ve included a recipe if you want to make your own.
Deluxe Caprese Sandwich
Caprese salad ingredients tomatoes, basil and fresh cheese are stuffed in a deluxe sandwich with tapenade, salad greens and balsamic glaze.
Preparation time: 20 minutes
Cook time: None
Makes: two sandwiches
2 (about 6-inch long) pieces of baguette (see Eric’s options)
• mayonnaise, to taste
1/4 cup tapenade, homemade (see recipe below) or store-bought
• baby mixed salad greens, to taste
6 to 8 slices ripe tomato, or to taste
6 to 8 slices fresh mozzarella, buffalo mozzarella (mozzarella di bufala) or bocconcini cheese balls, or to taste
• salt and freshly ground black pepper, to taste
6 to 8 fresh basil leaves
• extra virgin olive oil, to taste
• balsamic glaze (see Note)
Cut each piece of baguette lengthwise in half. Spread the cut sides of the baguette with mayonnaise. Spread each bottom piece of baguette with tapenade. Top the tapenade with salad greens, to taste. Top the salad greens on each bottom piece of baguette with an overlapping layer of sliced tomatoes, mozzarella (or bocconcini) and basil leaves. Sprinkle the tomatoes, cheese and basil with salt and pepper, drizzle with a little olive oil and balsamic glaze, set on top pieces of baguette, and serve.
Note: Balsamic glaze, also called balsamic crema and balsamic reduction, is a reduced balsamic vinegar mixture sold at European-style food stores and at supermarkets. You can make your own glaze by simmering one cup of balsamic vinegar in a small pot until reduced to about 1/4 to 1/3 cup, or until lightly thickened and syrupy. Cool the glaze to room temperature, use what you need for the recipe, and store the rest in a small, tightly sealing jar in your refrigerator until you need some again.
Eric’s options: Four slices of crusty Italian bread could replace the baguette. The sandwiches could also be made on two large, crusty buns.
Black Olive Tapenade
This great southern French-style mixture tastily blends together such things as olives, capers, anchovies, garlic, lemon and olive oil.
Preparation time: Five minutes
Cook time: None
Makes: About 1 cup
1 cup pitted kalamata olive
4 anchovy fillets
1/4 cup extra virgin olive oil
2 Tbsp capers
2 medium garlic cloves, thinly sliced
2 Tbsp chopped fresh basil or oregano
1/2 tsp finely grated lemon zest
1 Tbsp lemon juice
• freshly ground black pepper, to taste
Place ingredients in a food processor and pulse until well-combined, but still slightly coarse in texture. Do not turn into a very smooth paste. Transfer the tapenade to a tight-sealing jar and refrigerate until needed. It will keep for two weeks. Warm the tapenade to room temperature before using.
Eric Akis is the author of eight cookbooks. His columns appear in the Life section Wednesday and Sunday.
