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Soft, airy focaccia bread layered with creamy fresh mozzarella, ripe summer tomatoes, and fragrant basil. A drizzle of rich olive oil and sweet balsamic glaze makes this simple Italian-American sandwich an absolute delight.
For 4 servings
Prepare the Ingredients (5 minutes): Using a serrated knife, carefully slice the focaccia loaf in half horizontally. Slice the tomatoes and fresh mozzarella into 1/4-inch thick rounds. Gently pat the mozzarella slices with a paper towel to absorb excess moisture; this is key to preventing a soggy sandwich.
Season the Tomatoes (2 minutes): Arrange the tomato slices on a plate in a single layer. Sprinkle them evenly with the sea salt and freshly ground black pepper. Let them sit for a few minutes while you prepare the rest.
Assemble the Sandwich (5 minutes): Place the bottom half of the focaccia on a cutting board. Drizzle it with 1 tablespoon of the extra virgin olive oil. Arrange the patted-dry mozzarella slices to cover the bread, followed by the seasoned tomato slices. Generously scatter the fresh basil leaves over the tomatoes.
Final Touches and Serving (3 minutes): Drizzle the remaining 1 tablespoon of olive oil and all of the balsamic glaze over the basil. Place the top half of the focaccia over the fillings. Press down gently but firmly. Let the sandwich rest for 5 minutes to allow the flavors to meld. Cut into four equal portions and serve immediately.
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Soft, airy focaccia bread layered with creamy fresh mozzarella, ripe summer tomatoes, and fragrant basil. A drizzle of rich olive oil and sweet balsamic glaze makes this simple Italian-American sandwich an absolute delight.
This italian_american recipe takes 15 minutes to prepare and yields 4 servings. At 575.11 calories per serving with 22.52g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Layer in slices of prosciutto, salami, or grilled chicken for a heartier meal.
Add a handful of fresh arugula or baby spinach between the tomatoes and basil for a peppery bite and extra nutrients.
Brush the outside of the assembled sandwich with olive oil and press it in a panini maker or a hot skillet until the cheese is melted and the bread is golden brown.
Spread a thin layer of basil pesto on the inside of the focaccia bread before layering the other ingredients for an intense basil flavor.
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of heart disease and certain cancers.
Extra virgin olive oil provides monounsaturated fats, which are known to support heart health by helping to reduce bad cholesterol levels.
Fresh mozzarella is a good source of calcium, an essential mineral for building and maintaining strong bones and teeth.
Each sandwich contains approximately 550-600 calories, depending on the specific size of the focaccia and the amount of oil and cheese used.
It can be part of a balanced diet. It offers healthy fats from olive oil, lycopene from tomatoes, and calcium from mozzarella. However, it is also high in refined carbohydrates and sodium, so it's best enjoyed in moderation.
This sandwich is best enjoyed immediately after assembly to prevent the bread from becoming soggy. You can, however, prep the ingredients (slice tomatoes and mozzarella) a few hours in advance and store them separately in the refrigerator.
Juicy, ripe, in-season tomatoes are best. Heirloom, Beefsteak, or even large Roma tomatoes are excellent choices as they are meaty and have great flavor.
It is not recommended. The fresh, aromatic flavor of basil is a core component of the Caprese flavor profile. Dried basil has a very different, more muted taste and will not provide the same experience.
To prevent sogginess, make sure to pat the fresh mozzarella slices very dry with a paper towel. Also, lightly toasting the bread can create a barrier against moisture from the tomatoes and cheese.