Wednesday, September 17, 2014

Caprese Pesto Sandwich + A Bonus Recipe

{Disclaimer: This is a sponsored post brought to you by Northern California's Whole Foods Market}

Tomatoes are something I try growing every summer in my garden. Unfortunately in Tahoe my yield hasn't been very big. I'm not kidding. Last summer I was only able to harvest around five tomatoes! Luckily between our local farmers market and Whole Foods Market I'm able pick up farm fresh organic tomatoes. These juicy heirlooms are now in season and are also my favorite. It's true -- I wasn't paid to say that. I love to enjoy these tomatoes sliced and topped with a slice of mozzarella, olive oil, balsamic, basil and a dash of salt and pepper. YUM. 

Last weekend, you could say, I took a simple caprese salad to the next level and made a caprese pesto sandwich. I recently had a very similar sandwich at a local restaurant and knew I had to recreate it at some point. When Whole Foods sent me home with fresh juicy heirloom tomatoes I knew exactly what to make. It wasn't the same as the restaurant, but it sure was tasty! The heirloom tomato was definitely the shining star!

 Caprese Pesto Sandwich
Lettuce, Spinach or Arugula
Heirloom Tomato
Pesto (Homemade Skinny Pesto)
Balsamic Vinegar
Olive Oil

Slice torta in half and toast.
Once the torta is nice and toasted drizzle desired amount of olive oil and balsamic on each side.
Next, on one or both sides spread desired amount of pesto.
Slice the tomato and mozzarella into rounds and stack on the bottom half of the torta. I personally like thicker slices. Season to taste with salt and pepper, add Lettuce, Spinach or Arugula and top with other torta half.
Cut sandwich in half and enjoy.

Love BLTs? Try this twist from Chef Hollie Greene of! I definitely will be making PBTs in the near future.

Serves 4
Prep time: 20 minutes
Cook time: 15 minutes

Heirloom tomatoes, 3-4 (a mix of colors)
Peaches, 2
Bacon, applewood smoked, 4 slices
Basil, fresh, approximately 3-4 tablespoons (when cut)
Fresh farmer cheese (fromage blanc or a soft feta), 2/3 cup
Ricotta cheese, 1/3 cup
Olive oil, 1 tablespoon
Salt, ¼ teaspoon
Pepper, ¼ teaspoon
Sandwich loaf bread, gluten free, 4 slices

Slice tomatoes into rounds.
Cutting around the pit, cut peaches into two bigger halves. Then slice those halves into rounds.
Cook bacon until crisp. Set aside over paper towels to cool slightly and absorb any excess oil.
Cut basil into thin slices or tear with your fingers.
In a bowl, combine the two cheeses, about two tablespoons of the cut basil, olive oil, and salt and pepper with a fork until smooth.
Toast bread under a broiler for 3-4 minutes, or until browned and crunchy.

To make your PBT, first slather the cheese mixture on the toast. Next, top with a piece of bacon, then slices of the peaches, then the tomatoes. You can top the toasts with extra cut basil to decorate and add an extra kick of freshness.

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