Open-Face Caprese Sandwich Recipe

An open-face Caprese sandwich is a savory vegetarian recipe for any time of year!

Caprese is a salad (sans lettuce) made with mozzerella, tomato and basil, usually drizzled or marinated in balsamic vinegar. I love all those things, any which way you serve it up, but usually fresh and cold in the summer. I have even seen Caprese pizza offered at some restaurants.

Earlier this year when I was on a healthy kick (long since abandoned), I made an absolutely heavenly, vegetarian and low calorie lunch for myself. It was an open-face Caprese sandwich made on an English muffin.

I keep English muffins in the fridge almost regularly. When one of us eats the last one, on to the grocery list it goes! I had the chance to try Bays English Muffins (found in the refrigerated section) and loved that they’re a little larger than other brands, and pre-cut – yes!!

You can top English muffins with quite literally any food toppings!

• Sweet toppings: hazelnut spread, peanut butter, bananas and strawberries.
• Savory toppings: scrambled eggs & sausage, avocado & Parmesan, and now my new favorite … Caprese!
• Find so many more Bay’s English muffin holiday recipes here, like Morning Eggplant Parmesan:

There are four different varieties of Bays English Muffins: Original, Honey Wheat, Sourdough and Multi-Grain. Find them in your grocer’s refrigerated case next to the eggs.

Stock up on them to make your holidays special with some awesome new recipes, such as …

Open-Face Caprese Sandwich Recipe

Ingredients for 2 sandwiches (4 halves):

• 2 English muffins
• 2 Tbs olive oil
• 2 Roma or plum tomatoes, sliced 1/4″ thick
• fresh mozzarella (I used 2 mozzarella balls per half muffin)
• 8 large fresh basil leaves, minced
• balsamic glaze (or balsamic vinegar)

Directions:

Heat oven broiler on low setting and move rack to top position. Place English muffin halves onto a baking sheet face up, and use a pastry brush to brush olive oil over cut side.

Lay 2-3 slices of tomato over each muffin half to cover. Cut mozzarella balls in half, and place four halves over tomatoes.

Sprinkle minced basil leaves over English muffins. Drizzle with Balsamic glaze.

Broil for 2 minutes (low broil setting) or until sandwiches edges are a little crispy and cheese has softened.

Can’t wait to hear from you if you decide to try it!

Bays English Muffins Sweepstakes

To make the holiday season a little brighter, you can enter to win a $250 gift card every day until Christmas during the Bays Delicious Wishes event. No purchase necessary.  Enter the sweepstakes from November 25 – December 24, 2016 here. That’s 30 gift cards in 30 days! Official rules are at bays.com.

Enter to win in the Bays English Muffins Sweepstakes here.

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Open-Face Caprese Sandwich Recipe

If you love caprese salad, you must try this open-face Caprese Sandwich, a vegetarian recipe using English muffins and fresh mozzarella!

Author Ann-Marie Rohe / Chaos Is Bliss

Ingredients

• 2 English muffins
• 2 Tbs olive oil.
• 2 Roma or plum tomatoes sliced 1/4" thick
• fresh mozzarella I used 2 mozzarella balls per half muffin
• 8 large fresh basil leaves minced
• Balsamic glaze or balsamic vinegar

Instructions

1. Heat oven broiler on low setting and move rack to top position.
2. Place English muffin halves onto a baking sheet face up, and use a pastry brush to brush olive oil over cut side.
3. Lay 2-3 slices of tomato over each muffin half to cover. Cut mozzarella balls in half, and place four halves over tomatoes.
4. Sprinkle minced basil leaves over English muffins. Drizzle with Balsamic glaze.
5. Broil for 2 minutes (low broil setting) or until sandwiches edges are a little crispy and cheese has softened.