Pesto Caprese Sandwiches
with an Almond-Studded Green Salad
What could be better than a caprese salad, you ask? A caprese sandwich! That’s right, we layered pesto, ripe tomatoes, mixed greens, and fresh mozz into ciabatta. To complete the lunch, we even added a crisp salad of mixed greens and crunchy almonds on the side. You can meal prep the sandwich in the morning, whether you’re headed to work or staying in—either way, you’re bound to be stoked come lunchtime.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Ciabatta Roll
(Contains Soy, Wheat)
2 ounce
Mixed Greens
4 ounce
Fresh Mozzarella
(Contains Milk)
2 unit
Tomato
5 teaspoon
Balsamic Vinegar
½ ounce
Sliced Almonds
(Contains Tree Nuts)
4 tablespoon
Pesto
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce.
• Halve ciabattas. Toast until golden if desired. Halve tomatoes lengthwise; slice crosswise into half-moons. Thinly slice mozzarella into rounds.
• In a medium bowl (large bowl for 4 servings), toss mixed greens with almonds, half the vinegar (all for 4), and a large drizzle of olive oil. Season with salt and pepper.
• Spread pesto onto cut sides of ciabattas. Fill with tomatoes and mozzarella.
• Melt 1 TBSP butter in a medium pan; add sandwiches (you may need to work in batches for 4). Cook until bread is golden brown and cheese melts, adding another 1 TBSP butter when flipping, 2-4 minutes per side. (TIP: Lower heat if bread begins to brown too quickly.) Remove to a cutting board.
• Halve sandwiches on a diagonal and divide between plates. Toss any remaining tomatoes into salad; serve on the side.