Caprese Sandwiches with Kale Pesto
watermelon, feta and mint salad

Name: Caprese Sandwiches with Kale Pesto
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 lb Tomatoes, heirloom preferable, sliced; 4 oz Cheese, fresh mozzarella, sliced; 1/2 cup Basil leaves, torn; 4 Gluten-free sandwich rolls (sub baguette or sliced sandwich bread); 1/2 cup Kale pesto (leftover from Mon); 1 lb (1 lb=~1/4 large watermelon) Watermelon , cut into 3/4" / 2 cm cubes; 4 oz Cheese, feta, crumbled; 1/2 bunch Mint, fresh, chopped; 1 Tbsp Olive oil; 1 tsp Balsamic vinegar

Active: 20 min Total: 20 min

Original GF Paleo Vegetarian

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!

Dependency

Pesto Pasta with Chorizo

Ingredients

Metric

Servings:

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

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!

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Caprese Sandwiches with Kale Pesto watermelon, feta and mint salad