Caprese Salad and Sandwich
Top Rated Recipe
Key Details:
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prep time: 15 minutes
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Cook time: 10 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Fusion
Key Ingredients:
Tomatoes
Basil leaves
Processed cheese slices
Sandwich bread slices
About Caprese Salad and Sandwich
Table of Contents
Very refreshing snack – serve the kids when they get back from school hungry
Read More- Medium tomatoes, sliced 3
- Fresh basil leaves 16
- Oil 4 tbsps
- Salt to taste
Step 1. Preheat oven to 180º C.
Step 2. To make salad take half the tomato slices, half basil leaves, half the olive oil, salt and black pepper powder in a mixing bowl and toss.
Read MoreIngredients
- Medium tomatoes, sliced 3
- Fresh basil leaves 16
- Oil 4 tbsps
- Salt to taste
- Black pepper powder to taste
- Processed cheese slices as required
- Sandwich bread slices 8
How to Make Caprese Salad and Sandwich (Stepwise Photos)
Method
- Preheat oven to 180º C.
- To make salad take half the tomato slices, half basil leaves, half the olive oil, salt and black pepper powder in a mixing bowl and toss.
- To make sandwiches keep a star shaped cookie cutter on the bread slices and cut out stars. Spread them on a baking tray and keep the tray in the preheated oven and toast.
- To make each sandwich, place remaining tomato slices, remaining basil leaves and half the cheese slices between 2 bread slices.
- Keep these sandwiches in the baking tray and bake till the cheese melts. Take the tray out of the oven and arrange them on a serving platter.
- Keep the salad on another serving platter and place cheese slices over them.
- Serve the toasted sandwiches with the salad.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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