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Delightful Caprese Sandwiches with fresh basil and mozzarella.
Everyone knows there's no salad like a Caprese salad on a hot summer day. Fresh-picked basil and tomatoes with just a hint of seasoning. I always use a whole spelt loaf when I make this recipe. The notes of the spelt combine perfectly with the light/summery flavors of the other ingredients. Very earthy. Also, fresh ground pepper and chunky sea salt make this dish pop even more. Muah!
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Ingredients

  • 8 slices artisan-style whole wheat bread
  • 2 tablespoons white truffle oil, or to taste
  • ½ pound buffalo mozzarella, thinly sliced
  • ½ cup fresh basil leaves, or to taste
  • 1 large heirloom tomato, thinly sliced
  • coarse sea salt and ground black pepper to taste

Directions

  • Step 1:
    Drizzle each slice of bread evenly with truffle oil and cover 4 bread slices with slices of buffalo mozzarella cheese, basil leaves, and tomato slices. Season to taste with sea salt and black pepper. Top each sandwich with a remaining bread slice.

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