Focaccia Caprese Sandwich
with pesto / arugula / summer fruit salad

Name: Focaccia Caprese Sandwich
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Tbsp Pine nuts (sub walnuts or pecans); 1 clove Garlic, peeled; 1 oz Cheese, parmesan (opt), cut into large pieces; 1 1/2 oz Basil leaves, fresh; 2 tsp Lemon juice; 3 Tbsp Oil, olive; 1 lb Bread, gluten-free focaccia, sliced (use 1 large loaf cut into quarters or 1 individual roll per serving; sub any gluten-free bread); 6 oz Cheese, fresh mozzarella, sliced; 1 Tomatoes, large, thinly sliced; 3 oz Arugula; 1 Tbsp + 1 Tbsp Vinegar, balsamic; 2 cups Fresh fruit of your choice, pitted and chopped if necessary (use any combination of grapes, berries, stonefruits, or melon); 1 Tbsp Honey; 2 tsp Lemon juice

Active: 25 Total: 25

Original GF Paleo Vegetarian

A tender focaccia loaf filled with fresh vegetables and cheese is truly a meal to remember. If you've never made sandwiches on focaccia, you'll want to add it to your regular rotation. Pesto made earlier in the week keeps this meal fast and easy, but feel free to make it fresh tonight (or use store bought) if you prefer.
Smarts: If using a large focaccia round, feel free to make one big sandwich and cut it into quarters to serve.

Ingredients

Metric

Servings:

Basil Pesto:

Pine nuts - 2 Tbsp (sub walnuts or pecans)
Garlic - 1 clove , peeled
Cheese, parmesan (opt) - 1 oz , cut into large pieces
Basil leaves, fresh - 1 1/2 oz
Lemon juice - 2 tsp
Oil, olive - 3 Tbsp

Focaccia Caprese Sandwich:

Bread, gluten-free focaccia - 1 lb , sliced (use 1 large loaf cut into quarters or 1 individual roll per serving; sub any gluten-free bread)
Cheese, fresh mozzarella - 6 oz , sliced
Tomatoes, large - 1 , thinly sliced
Arugula - 3 oz
Vinegar, balsamic - 1 Tbsp + 1 Tbsp

Summer Fruit Salad:

Fresh fruit of your choice - 2 cups , pitted and chopped if necessary (use any combination of grapes, berries, stonefruits, or melon)
Honey - 1 Tbsp
Lemon juice - 2 tsp

Prep

Make pesto - (Skip if made ahead for Monday.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, parmesan cheese (if using), basil leaves, and lemon juice (portion for pesto) in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil until smooth. (Add some additional olive oil if needed to help everything blend.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
Focaccia - (If prepping right before serving, get oven heating before continuing with prep.) If using one large loaf, slice into quarters. Split quarters (or individual rolls, if using) in half horizontally. (Can be done 1 day ahead)
Cheese - Slice mozzarella if not already sliced. (Can be done 1 day ahead)
Tomatoes - Prep as directed.
Make fruit salad - Peel, seed, and cut fruit into bite-sized pieces as needed, depending on type. Combine fruit in a serving or mixing bowl and toss with honey and lemon juice (portion for fruit salad).

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Make

Heat oven to 350F degrees and spread focaccia out onto a baking sheet. Bake for 3 to 5 minutes or until lightly browned and crisp.
While bread toasts, toss arugula with first portion of vinegar, a pinch of salt, and some black pepper.
If pesto was made ahead of time, give it a stir.
Spread pesto on the cut sides of focaccia.
Assemble sandwiches by topping portions of focaccia with arugula, tomato slices, and mozzarella. Drizzle the second portion of vinegar over the cheese and place bread tops on sandwiches.
Serve focaccia caprese sandwiches with fruit salad on the side. Enjoy!

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Focaccia Caprese Sandwich with pesto / arugula / summer fruit salad