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Caprese Sandwiches with Romesco
and parmesan broccoli / potatoes

Active: 35 Total: 35

Rich Romesco sauce with its roasted garlic and tomatoes adds a unique twist to a warm weather favorite - Caprese sandwiches. Roasted broccoli and potatoes on the side get an extra dose of savory flavor from grated parmesan cheese.



Parmesan Broccoli and Potatoes:
  • Cheese, parmesan - 1/4 cup , grated
  • Broccoli florets - 12 oz , florets
  • Potatoes, Yukon gold or Russet - 1 lb , cubed
  • Oil, cooking - 1 Tbsp
Romesco Sauce:
  • Garlic - 3 cloves , peeled
  • Tomatoes, roma - 1/2 lb , quartered
  • Almonds, blanched - 1/4 cup
  • Oil, cooking - 2 tsp
  • Red pepper (from a jar of roasted red peppers) - 2
  • Oil, olive - 2 Tbsp
  • Red pepper flakes (opt) - 1/8 tsp
  • Vinegar, red wine - 2 tsp
Caprese Sandwiches with Romesco:
  • Cheese, fresh mozzarella - 4 oz , sliced
  • Tomatoes, large - 1 , sliced
  • Sandwich rolls (ciabatta or sourdough work great) - 4
  • Romesco sauce (ingredients listed separately) - ~1 1/2 cup
  • Basil, fresh - 16 leaves


  1. Make Romesco sauce - (If not already done from Monday night’s meal.) Line a sheet pan with foil. Peel garlic. Quarter tomatoes (just the portion for the sauce). Toss garlic, tomatoes and almonds with cooking oil (the portion for the sauce) and some salt and pepper. Place on sheet pan and roast, shaking the pan halfway through cooking, until garlic and almonds are golden brown, 20 to 25 minutes. Combine roasted garlic, tomatoes and almonds with roasted red pepper, olive oil, red pepper flakes and red wine vinegar. Blend until smooth and creamy. Add a splash of water or a bit more olive oil if the sauce is too thick. Taste and season with additional salt and pepper, if needed. (Can be done up to 5 days ahead)

  2. Cheese (both varieties) / Broccoli - Prep as directed and store in separate containers. (Can be done up to 4 days ahead)

  3. Potatoes - Cube potatoes.

  4. Tomatoes - Slice tomatoes. 

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  1. Heat oven to 425F / 218C degrees. 

  2. Toss broccoli and potatoes with cooking oil. Season with some salt and pepper.

  3. Place vegetables on a sheet pan. Roast, shaking the pan occasionally to encourage even cooking, until potatoes and broccoli are tender, 20 to 30 minutes (depending on the thickness of the vegetable pieces).

  4. When vegetables are done roasting, toss with cheese.

  5. Toast sandwich rolls if you'd like. Spread Romesco sauce on both sides of rolls and layer each with tomatoes, mozzarella and basil. Enjoy sandwiches with roasted vegetables on the side!



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