Smoky Caprese Sandwiches
Valerie Bertinelli grills sweet onions to amp up the smoky flavor in her Italian-inspired sandwiches ?
Servings:
4
yield(s)
Prep Time:
20
mins
Cook Time:
5
mins
Total Time:
25
mins
Ingredients
-
4
sandwich-sized ciabatta rolls, split through the middle
-
1
large red onion, cut into 1/4-inch-thick rings
-
5
tbsp
olive oil, plus more for drizzling
-
Kosher salt
-
1
cup
loosely packed fresh basil leaves, cut into chiffonade
-
1/2
cup
smoked almonds, chopped
-
1/4
tsp
crushed red pepper flakes
-
3
large heirloom tomatoes, preferably mixed colors, sliced 1/4 inch thick
-
Freshly ground black pepper
-
1
pound fresh mozzarella, sliced 1/4 inch thick
-
1
cup
arugula
Instructions
-
Preheat the oven to 350 degrees F.
-
If your ciabatta rolls are very bready, pick out a little of the crumb. Put the rolls on a baking pan and bake until warm and crisp on the outside, about 10 minutes.
-
Meanwhile, heat a small grill pan or cast-iron pan over medium-high heat until very hot. Toss the red onion in 1 tablespoon of the oil and sprinkle with a little salt, then grill, turning occasionally, until slightly softened and charred in spots, about 6 minutes.
-
Stir together the basil, smoked almonds, crushed red pepper, 1/4 teaspoon salt and the remaining 4 tablespoons olive oil in a bowl.
-
Arrange the bottom halves of the ciabatta rolls on a work surface. Drizzle with a little olive oil, then arrange the tomatoes on top; sprinkle with salt and pepper. Next, top evenly with the onions, followed by the almond mixture. Lay the mozzarella on top; sprinkle with salt and pepper and drizzle with a little more olive oil. Top with the arugula and serve immediately.