Tomato Mozzarella Sandwiches with Blueberry Balsamic Reduction
Fresh mozzarella and juicy heirloom tomatoes are drizzled with a sweet and tangy Blueberry Balsamic sauce with this easy vegetarian sandwich recipe.
Course dinner, lunch
Cuisine vegetarian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Author Stephanie McKercher, RDN
Equipment
saucepan
stove
Ingredients
Blueberry Balsamic Reduction:
½cupblueberries
½cupbalsamic vinegar
¼teaspoonsalt
Tomato Mozzarella Sandwiches:
4sandwich rolls(such as ciabatta rolls), halved and warmed if desired
1cupbaby arugula
8ouncesfresh mozzarella,sliced
1large heirloom tomato,sliced
¼cupthinly sliced red onion
8-12fresh basil leaves
Instructions
Prepare the Blueberry Balsamic Reduction:
Add blueberries and balsamic vinegar to a saucepan and bring to a boil. Once boiling, reduce heat to low and simmer 20 minutes, or until the volume is reduced by half. Remove from heat, add salt to taste, and set aside.
Assemble the Tomato Mozzarella Sandwiches:
Place open sandwich rolls on a flat surface. Divide the arugula, mozzarella, and Blueberry Balsamic Reduction between the sandwich rolls. Top with tomato, red onion, and basil.
Notes
Store leftovers in an airtight container and refrigerate for up to three days.