Ciabatta Caprese Sandwich with Avocado is my new favorite lunch-time meal. I love the chew of ciabatta bread, so I try to find other ways to use it. The fresh tomato, mozzarella, and avocado slices are accented by olive oil, balsamic vinegar and basil so you have a delicious sandwich that is also healthy and fresh.
You can use fresh basil leaves, but I had dried some basil from my garden a couple of years ago and I just add that to the oils and brush it right on the toasted ciabatta bread. All the goodness. You can also add some carved rotisserie chicken to this sandwich–which I did just today–but meatless is absolutely fine.
Serve this with some homemade hummus and pita chips and you will have a filling, fresh, tasty lunch.
Here’s a tip: I use these ciabatta rolls. Separate the rolls and toast the halves in a toaster oven, if you have one. I don’t think they will fit in a conventional toaster. Once you have assembled your sandwiches, press down gently on the tops, just to make them a little easier to get in your mouth.
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Ciabatta Caprese Sandwich with Avocado
- Yield: 4 1x
Ingredients
- 4 ciabatta buns
- 1 medium tomato, sliced
- 1 avocado, sliced
- 1 fresh mozzarella ball, sliced
- Dried basil
- extra virgin olive oil
- balsamic vinegar
- salt and pepper to taste
Instructions
- Separate the tops from bottoms of rolls and toast, if desired.
- Combine oils and dried basil (if using) and brush on insides of rolls.
- Layer tomato slices, mozzarella slices, and avocado.
- Put tops on sandwiches and enjoy.
- If using fresh basil leaves, include in your layers. And you might want to omit the dried basil in your oils.
