Caprese Sandwiches with Kale Pesto
watermelon, feta and mint salad
Ingredients
- Tomatoes, heirloom preferable - 1 lb, sliced
- Cheese, fresh mozzarella - 4 oz, sliced
- Basil leaves - 1/2 cup, torn
- Sandwich rolls (ciabatta or sourdough work great) - 4
- Kale pesto (leftover from Mon) - 1/2 cup
- Watermelon - 1 lb (1 lb=~1/4 large watermelon), cut into 3/4" / 2 cm cubes
- Cheese, feta - 4 oz, crumbled
- Mint, fresh - 1/2 bunch, chopped
- Olive oil - 1 Tbsp
- Balsamic vinegar - 1 tsp
Nutrition Facts
Prep
- Watermelon / Feta - Prep as directed. (Can be done up to 2 days ahead)
- Tomatoes / Mozzarella / Basil / Mint - Prep as directed.
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Make
- Combine watermelon, feta and mint in a serving bowl. Drizzle olive oil and vinegar over top. Sprinkle with a pinch of salt.
- Toast sandwich rolls if you would like. Spread pesto on both sides of rolls and layer each with tomatoes, mozzarella and basil. Enjoy sandwiches with watermelon salad on the side!
Nutrition Facts
Reviews
Ratings
39 reviews
Used store bought pesto and toasted ciabatta bread a bit. Very good! Perfect for a hot day. Watermelon salad was good as well, but would make less next time so we don't have it as leftovers (didn't hold up well).
0 HelpfulI used store bought pesto that I already had on hand. Used ciabatta bread and drizzled garlic olive oil on it. Broiled the bread with mozzarella for a few minutes to melt the cheese. We loved it! It was light and required little cooking, perfect on a 100 degree day. I doubled the recipe and we plan to take some for lunch tomorrow!
0 HelpfulI've had better watermelon salad but in all fairness, we ate the salad right after mixing it up so it might have been better if the flavors had more of a chance to marinate together. Sandwich wasn't bad considering that we aren't crazy about pesto. Did drizzle them with balsamic vinegar for a flavor boost.
0 Helpful