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Entries tagged with 'caprese'

Oven-Roasted Tomato Caprese Salad

Jennifer Olvera 2 comments

Oven-roasted tomatoes get sweetness and depth from maple syrup and balsamic vinegar in this winter-friendly twist on traditional caprese salad. More

Oven-Roasted Tomato Caprese Salad

Serious Eats Jennifer Olvera 9 comments

Oven-roasted tomatoes get sweetness and depth from maple syrup and balsamic vinegar in this winter-friendly twist on traditional caprese salad. More

Caprese Grilled Cheese

Serious Eats J. Kenji López-Alt 1 comment

A caprese salad stuffed into a hot and crispy grilled cheese sandwich. More

Caprese Chicken Pasta

Serious Eats Yvonne Ruperti 1 comment

The classic Italian salad of tomato, mozzarella, and basil gets a hearty lift with the addition of pasta and chicken. More

A Sandwich a Day: Caprese Sandwich from Pane Bianco in Phoenix

A Sandwich a Day Erin Zimmer 5 comments

When Robyn and I were in Phoenix, we stopped at Pane Bianco before our dinnertime pizzas at Pizzeria Bianco. The caprese sandwich sounded unnecessary in theory given our tomato-cheese-starch-based meal in just a few hours, but that was so entirely false. The slices of bright tomato slices from a local Arizona farm are paired with crisp basil leaves and freshly pulled mozzarella. And no matter which sandwich you get, the bread is one of the best parts: the straight-from-the-wood-fired-oven circular loaves have just the right chew, dotted with charred crispy spots on top. More

A Sandwich a Day: Caprese Croissant at 30th Street Cafe in San Diego, CA

A Sandwich a Day Erin Jackson 4 comments

This Caprese sandwich from 30th Street Cafe is proof that a few quality ingredients are all you need to make an excellent sandwich. It's made with fresh mozzarella, herbaceous pesto, tomato slices and vinaigrette, served on your choice of bread (as a traditional sandwich or a panino). I upgraded my bread to a fresh-baked, flaky croissant ($1 extra)—it was the right call. My only regret was agreeing to split it. More

Dinner Tonight: Sea Scallops alla Caprese

Serious Eats Blake Royer 2 comments

Taking a cue from the piazza style of cooking (which produces similar results to the Spanish technique of cooking seafood a la plancha), this recipe calls for cooking the scallops on a blazing hot surface inside of a grill. From there, it's pretty familiar: grilled red onion, a simple dressing of olive oil and lemon juice, and fragrant basil over the whole mess. For me, it was all a lovely goodbye to summer. More

Sack Lunch: Tomato Mozzarella Sandwich

Serious Eats Robin Bellinger 8 comments

When the dining hall became unbearable in college, I would treat myself to a fresh tomato, mozzarella, and basil sandwich at my favorite bakery. This combination fueled my most desperate studying, even in the dead of winter. At the time,... More

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