Delicious Caprese mini sandwiches with toasted parmesan flatbread, tomato slices, fresh mozzarella cheese and basil.
My dad called these sandwiches “ladies having lunch,” and in fact, I first encountered them at lunch with friends.
You can’t go wrong with lightly toasted flatbread and an insalata caprese filling of tomatoes, fresh mozzarella and basil. The original recipe comes from a friend’s Pampered Chef recipe; Following, my adaptation.
Caprese mini sandwiches
ingredients
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4 oriental flatbread (flatbread without pockets)
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1 tablespoon extra virgin olive oil
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1/4 cup (1 ounce) coarsely grated fresh Parmesan cheese
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1/4 teaspoon mixed dried Italian herbs (basil, oregano, marjoram)
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1/2 cup lightly wrapped fresh basil leaves, finely chopped
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1/4 cup toasted walnuts, finely chopped
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1 garlic clove, pressed or finely chopped
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1/4 teaspoon salt
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2 tablespoons vinaigrette or light balsamic salad dressing
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2 cups mixed baby lettuce or spinach leaves
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2-3 balls fresh mozzarella cheese, sliced (about 8 ounces)
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2 large plum tomatoes, sliced
method
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Sprinkle flatbread with Parmesan and toast in the oven:
Preheat oven to 425oF. Place rounds of flatbread on a pizza stone or baking pan; Drizzle with oil and spread evenly.
Sprinkle evenly with Parmesan cheese and spice mix. Bake for 8-10 minutes or until edges are lightly golden brown and cheese is melted.
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Make pesto with walnuts, basil, garlic, salt:
While the flatbread is toasting, make a light pesto by tossing the walnuts, fresh basil, garlic, and salt in a small bowl.
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Assemble sandwiches:
Remove flatbread from the oven onto a cutting board. Turn the pieces over. Drizzle with dressing and spread evenly around the edges.
Using a sharp chef’s knife, cut each circle into six wedges. Cover each wedge with a small amount of the green. Place a slice of mozzarella cheese over the vegetables; Top with pesto and a slice of tomato.
Top with the remaining pita wedges and form 12 mini sandwiches, cheese side up. Serve immediately.
