Tomato Mozzarella Sandwich with Blueberry Sauce
Fresh mozzarella and juicy tomatoes meet sweet and tangy blueberry balsamic sauce in this easy vegetarian sandwich. Layered on soft rolls with arugula, basil, and red onion, this is a delicious twist on the classic caprese sandwich.
Servings 4 people
Equipment
- saucepan
- stove
Ingredients
Blueberry Balsamic Reduction:
- ½ cup blueberries
- ½ cup balsamic vinegar
- ¼ teaspoon salt
Tomato Mozzarella Sandwiches:
- 4 sandwich rolls (such as ciabatta rolls), halved and warmed if desired
- 1 cup baby arugula
- 8 ounces fresh mozzarella, sliced
- 1 large tomato, sliced
- ¼ cup thinly sliced red onion
- 8-12 fresh 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
- Storage: Store leftovers in an airtight container and refrigerate for up to three days.