Veggie Caprese Sandwich
with Arugula Almond Salad | 2 Servings
Making a great sandwich is an art form. Dramatics aside, when you get it right, there’s really nothing better. Luckily, we’ve made nailing it totally effortless. (All you have to do is assemble and dig in.) This one’s got crusty bread, pesto, ripe tomato, arugula, and fresh mozz. There’s also a balsamic-tossed side salad to round things out. Put everything together at the office or be your own best friend and whip it up before you leave for work. When noon rolls around, you’ll be looking at the office fridge with heart eyes.
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
Demi-Baguette
(Contains Soy, Wheat)
2 ounce
Arugula
4 ounce
Fresh Mozzarella
(Contains Milk)
1 unit
Roma Tomato
5 teaspoon
Balsamic Vinegar
1 ounce
Almonds
(Contains Tree Nuts)
4 tablespoon
Pesto
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Instructions
Wash and dry all produce.
Halve baguettes. Toast until golden if desired. Thinly slice mozzarella and tomato into rounds.
In a medium bowl, toss arugula and almonds with vinegar and a large drizzle of olive oil. Season with salt and pepper.
Spread pesto onto cut sides of baguettes. Fill with tomato, mozzarella, and a small handful of leaves from arugula salad.
Cut sandwiches on a diagonal. Serve with remaining arugula salad on the side.