Caprese dagwood sandwiches

It’s mid-September, and this week finds me starting my annual tomato panic. The chill in the evening air signals an all-too-soon forthcoming end to my summer garden and the non-stop supply of fresh tomatoes. {Sigh}

In between making and preserving tomato sauce and tomato paste (my late-summer crush) — and this weekend, sweet and spicy tomato jam — I’ve been adding sliced tomatoes to everything and have consumed more caprese salads then anyone should sensibly claim.

But even a tomato greedy girl such as myself craves variety. (And bread. Now that the daily temps are staying well below 90°, I no longer cringe to turn on my oven. Crusty bread will be in my immediate future.)

With tomato and bread cravings in full throttle, it was a short leap to make tomato sandwiches. But instead of just stopping at tomatoes and mozzarella, I raided the fridge and made the Tomato and Sandwich Lover’s tomato sandwich: the caprese dagwood.

I don’t know who discovered the flavor combination of tomato, basil, and mozzarella cheese, but I would support the creation of a life-sized bronze and diamonds monument, sculpted in their honor, and anchored permanently in some gorgeous, summery place. They deserve it.

Tomato and basil — food of the gods.

But for this sandwich, I also had another secret weapon.

I bet you thought I was going to say bacon.

No, bacon’s fabulous and all, but what really gave this sandwich an extra zing was pickles. Specifically, the spicy ginger dill pickles I made last month.

Not a lot — just a few — enough to add a little tangy kick to each bite of tomatoes and mozzarella.

Oh, and a good schmear of balsamic mayo. Heaven.

No matter which way I turned this sandwich, it always seemed to be smiling. And who wouldn’t, stuffed full of tomato, mozzarella, pickles, and bacon?

Karen xo

 

Caprese Dagwood Sandwiches

This sandwich is more of an idea that I’d love for you to take and run with than a recipe with hard and fast ingredients. I’m listing what I used below, but you should add/subtract as you see fit. And while I didn’t go the full dagwood in these photos and pile the layers on super-high (although this sandwich was still pretty thick, let me tell you), you should absolutely do so if the spirit moves you. Toasting the bread will help keep the moisture factor under control.

I’m also including my quick-and-dirty recipe for balsamic mayo. Totally lovely on this sandwich.

Ingredients:
Slices of bread, toasted
Balsamic mayo (recipe below)
Hearty, flavorful tomatoes, sliced to your preferred thickness (place the slices on a paper towel for few minutes to absorb some of their liquids)
Fresh mozzarella, sliced to your preferred thickness
Fresh basil leaves – lots of ’em
Pickles (like these ginger spiced pickles)
Bacon (or veggie substitute)
Salt and freshly ground black pepper, to taste

Instructions:
Slather the slices of bread with the mayo. Then start the layering.

Balsamic Mayo

Ingredients:
2 tablespoons mayo
1 teaspoon balsamic vinegar
2 or 3 medium basil leaves, minced
dash of salt

Instructions:
Whisk the ingredients together until well mixed. Schmear on bread and smile big.