Every summer, I grow tomatoes in my garden. I can’t remember a summer without tomatoes on the vine—my whole family loves them. I love to make salads and can sauces, and a ripe tomato straight off the vine and still warm from the sun is a seriously special treat.
This recipe is a savory summer sandwich that celebrates tomatoes in their yummy summer glory: It’s my Cast-Iron Roasted Caprese Sandwich recipe.
This is a sandwich that hits all the buttons: Super ripe tomatoes, slices of fresh mozzarella, and just-picked basil… topped off with a drizzle of balsamic vinegar and olive oil… It’s just like Caprese, but with carbs—and you can carry it in your hand! Served warm or at room temperature, my Caprese sandwich is a pure taste of summer in every bite!
Cast-Iron Roasted Caprese Sandwich
Ingredients
Instructions
- 1. Split the bread in half lengthwise. Brush cut sides with 2 tablespoons olive oil.
- 2. Heat the outdoor grill. When hot, place the bread slices, cut side down, on the grill to slightly char the bread.
- 3. In a mixing bowl, combine the tomatoes with the remaining 1 tablespoon olive oil and the balsamic vinegar. Transfer the mixture into a 10-inch cast iron skillet. Place the pan in the center of the hot grill. Roast the tomatoes for 3 minutes, stirring lightly a few times. The tomatoes should start to blister but not burst open. Use a hot pad to remove the pan from the grill.
- 4. Spread the pesto on the top piece of the toasted bread. Place the fresh mozzarella on the bottom piece of bread. Top with the tomatoes followed by the fresh arugula, basil leaves, and the red onion. Place the top piece of bread on the filling and press gently. The sandwich can be served immediately or wrap it up in foil and place back on the grill for 2 minutes if you would like all that mozzarella to slightly melt!
