Mary DiSomma’s Cast-Iron Roasted Caprese Sandwich: A Summer Recipe for Peoria Magazine
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 month’s exclusive recipe for Peoria Magazine 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!
Look for me from now on in Peoria Magazine!
I’ve said it before, but it’s worth saying again: I love how much Peoria cares about the community. And I love feeding my people, so I’m delighted to announce that you can get a new, exclusive Mary DiSomma recipe in every forthcoming issue. Well, I might just have to make some cookies to celebrate!
You read the whole magazine, including my article below.
