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Caprese Sandwiches with Kale Pesto
watermelon, feta and mint salad

Active: 20 min Total: 20 min
Caprese sandwiches celebrate summer with fresh basil and ripe tomatoes. These have an added summery touch with a side of watermelon, feta and refreshing mint!
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Ingredients

Metric
Servings:
4
Caprese Sandwiches:
  • Tomatoes, heirloom preferable - 1 lb , sliced
  • Cheese, fresh mozzarella - 4 oz , sliced
  • Basil leaves - 1/2 cup , torn
  • Gluten-free sandwich rolls (sub baguette or sliced sandwich bread) - 4
  • Kale pesto (leftover from Mon) - 1/2 cup
Watermelon, Feta and Mint Salad:
  • 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

Prep

  1. Watermelon / Feta - Prep as directed. (Can be done up to 2 days ahead)
  2. Tomatoes / Mozzarella / Basil / Mint - Prep as directed.

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Make

  1. Combine watermelon, feta and mint in a serving bowl. Drizzle olive oil and vinegar over top. Sprinkle with a pinch of salt.
  2. 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!

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