Grilled Caprese Sandwich
If you could condense the flavors of the season into an incredibly delicious sandwich, this is what it would taste like! It’s a hand-held version of the classic Italian Caprese salad featuring a lineup of local ingredients that you’ll find in our weekly sale from August 26th – September 1st, including fresh local bread from La Panciata, fresh local pesto from Vermont Fresh Pasta, fresh local mozzarella from Maplebrook Farm, and fresh local, organic greens and tomatoes. Don’t have a panini grill or griddle pan? A regular skillet will work just fine.
Pour balsamic vinegar into a small pot and heat over medium-high until the balsamic just begins to bubble. Reduce the heat to low and simmer for about 10 minutes, or until the vinegar has reduced by half. Meanwhile, spread pesto onto one side of each slice of bread. Layer the prosciutto onto one of the slices of bread, then add the tomato slices, mozzarella slices, and fresh spinach or arugula on top of the prosciutto. Drizzle on a bit of balsamic vinegar reduction, then top it with the piece of bread that only has pesto on it. Heat a panini grill or griddle pan and butter the outside of the sandwich. Grill until golden and serve.