Caprese breakfast sandwich

June 20, 12:18 PMDetroit Cooking ExaminerCourtney Monigold

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Photo by:  Courtney Monigold

I spent part of May touring northern Italy. One of my favorite appetizers was a caprese salad: fresh tomatoes, fresh buffalo mozzarella so soft it melted in your mouth, all topped with basil, olive oil, and balsamic vinegar.

In Italy, they aren’t big on breakfast. In fact, breakfast is merely a croissant or pastry with coffee, espresso, or my personal favorite, a cappuccino. Instead, Italy practically shuts down over the lunch hour(s) to get mid-afternoon rest, and eat.

I would imagine if Italy did breakfast like we do in the States, this may be something you would see on a breakfast menu. A caprese breakfast sandwich!

Fresh and hearty, this sandwich is a great start to anyone’s busy day!
 

Caprese Breakfast Sandwich
Serves: 2

Ingredients:
4 eggs, fried over easy (or however you like them)
4 slices fresh buffalo mozzarella
2 slices tomato (heirloom are my personal favorite)
4 tablespoons pesto, for a recipe click here
8 pieces fresh basil
4 slices tuscan Italian bread (or any crusty Italian bread) I found mine at Trader Joe
Olive oil
Freshly ground black pepper/kosher salt

Directions:
1. Cook your eggs, fried over easy (or however you prefer them).
2. Brush each slice of bread with olive oil, and toast on a skillet for about a minute or until lightly brown.
3. Assemble your sandwiches. Brush one piece of bread with pesto, top with a slice of tomato, then mozzarella, then basil, then egg. Season with salt and pepper. Top with the other slice of bread.

For recipes you may also enjoy: 

Fried Egg Sandwich with Pesto and Mascarpone Cheese

Strawberry and Cream Crepes

White Bean Dip with Parsley