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A quick breakfast doesn’t need to be boring! In the time it takes to toast the bread, you’ll have everything else ready to go for this fresh and delicious open-faced sandwich.
Ready in less than 5 minutes
I try not to spend too much time making breakfast most days—a piece of toast, a scrambled egg, nothing fancy. But in about the same amount of time, I can make a delicious, fresh, open-faced sandwich that looks like it took a lot of effort.
We just need a few good ingredients to put it together.
Use hearty bread
I usually make this when I have some interesting bread around. I’ve been working on a loaf of sourdough for almost a week, which means that it’s been moved from the breadbox to the fridge and only tastes good now when toasted, which is perfect for this sandwich.
It’s not that it would be bad with plain soft bread, but a sturdy, more rustic bread will complement the other flavors, and hold up better (we’re going to be mashing some cheese on with a fork, which might tear through a softer bread).
Fresh tomatoes
Listen, I’m not a fresh-food zealot. I love frozen dinners and many, many processed foods. But there are some cases where there really is no substitute for fresh ingredients, and this is one of them.
If you have access to fresh tomatoes year-round, then you can make this sandwich anytime. I have several AeroGardens, and I always have tomatoes going in one of them.
But if you can only get really good, fresh tomatoes at certain times of the year, either from your own garden or a farmer’s market, save this sandwich for those times.
Which tomatoes are best?
If you have a choice, go for a tomato with a thinner skin and higher water content. Beefsteak tomatoes, cocktail tomatoes (like Campari), heirloom tomatoes, and cherry tomatoes are all excellent choices.
If your cherry tomatoes are big enough, just slice them like a regular tomato. If they’re on the smaller side, you might want to cut them in half and smush them just a bit before putting them on the sandwich, cut-side up. That way they won’t roll off, but they’ll still grab on to the salt and pepper.
Grape tomatoes will work, but their smaller size and thicker skins make them better suited for sautéing or roasting (like in Pasta with Feta and Tomatoes, which is a delicious weeknight dinner that can be ready in half an hour, start to finish). If you do use grape tomatoes on this sandwich, prepare them like the small cherry tomatoes above.
Have more fresh tomatoes to use? They’re the main attraction in this sandwich.
Storing fresh tomatoes
Have you heard over and over that you should never ever put tomatoes in the refrigerator, that it will ruin their flavor forever?
Not true! Don’t believe it! Or better yet, try it yourself.
Just let the tomatoes get to their peak ripeness at room temperature, then store them in the refrigerator (an upper shelf near the front is best, that’s usually the warmest part of the fridge). Then, take the tomatoes out of the fridge ahead of time so that they come back to room temperature before you eat them.
Fresh basil
This recipe uses Genovese basil. That’s the sweet kind usually used to make pesto. The leaves can get so big that it’s almost like putting a piece of lettuce on your sandwich!
If you’re in the store and it’s just labeled “basil” then that’s almost definitely Genovese. Sometimes grocery stores even sell it as a plant, which is a great way to buy it.
Growing basil
Basil is one of the easiest herbs to grow, even indoors if you’ve got a nice sunny spot or a grow light.
And if you can get your hands on a sprig of fresh basil, you can grow your own basil plant for free! This is called propagation, and it works with a lot of different herbs. Just sprout the basil sprig in a glass of water until the roots are a couple inches long, then transplant it to a pot.
Storing basil
Basil doesn’t do well in the fridge. If you have sprigs, they’re really easy to store: just put the stems in a glass in a few inches of water (make sure the leaves aren’t under water), and keep them at room temperature like flowers.
If the stems are short and keep falling into the water, you can use this method to keep them steady. And if the stems are really long, you can use a taller deli container. (This is also how I package up herbs to give away for propagation.)
If you have a box of picked basil, it’s best to crack open the top so some air can get in, keep it on the counter at cool room temperature, and use it quickly.
Washing basil
Basil is very fragile, and should be handled with care, or else it will turn black and ugly. The best way I’ve found to wash basil is to fill a bowl with cold water, put the picked basil leaves in, swish them around gently, and then either pour them into a colander, or if you’re only working with a few, take them out of the water with your hands. Gently pat them dry with a lint-free towel.
Fresh mozzarella
Fresh mozzarella has a totally different texture and taste from the kind that you shred and put on a NY-style pizza, and it’s fresh mozzarella you want for this sandwich.
Any shape of fresh mozzarella will do, but I like to use bocconcini, which are small, soft balls of cheese that are perfect for this.
Variations
The recipe below is by far my favorite version of this sandwich, but if you want something close and don’t have those specific ingredients, or want to “jazz it up a little” as my grandmother used to say, here are a few substitutes and additions you can make.
Smoked mozzarella
I don’t personally like smoked cheese, but if you do, I bet smoked fresh mozzarella would go great in this.
Ricotta
Spread ricotta cheese onto the toast instead of fresh mozzarella.
Feta
For a more tangy sandwich, substitute feta for the fresh mozzarella. Just don’t use too much, or it will overpower the tomatoes and basil.
Pesto
If you don’t have fresh basil, you can substitute basil pesto. If it’s thick, spread it onto the bread before the mozzarella. If it’s thinner, drizzle it onto the cheese.
Garlic
If you want to add some bite, add a little fresh garlic to the toast before you put on the cheese. Just grab a peeled clove, and rub it right on. The toast will act like a little grater! Just rub on a little though, it’s easy to add too much this way.
Olive oil
A little good olive oil will make this sandwich fancy. Don’t use the stuff you would cook with, though. Use something like this, my favorite. Drizzle it onto the tomatoes, before the salt and pepper.
Yes, it’s a little pricey, but you only use a little. And it’s also great for dipping fresh bread into.
Caprese Toast
This quick and easy breakfast tastes like more work than it is!
Ingredients
- 1 slice of hearty bread
- Fresh mozzarella cheese, about the size of a golf ball
- 3-4 large pieces of Genovese basil
- 1 small tomato, or 4 cherry tomatoes
- Kosher salt
- Ground black pepper
Instructions
- Lightly toast the bread, enough so that it has some crispness to it, but not so much that it dries out
- While the bread is toasting, gather your other ingredients
- Gently wash and dry the basil leaves and the tomato
- Slice the tomato
- When the toast is ready, smush the fresh mozzarella on with a fork, until it covers the whole slice of toast
- Layer on the basil leaves, then the tomato
- Sprinkle with a little kosher salt and ground black pepper to taste
- Eat immediately
Notes
- Sourdough, peasant bread, and other rustic, hearty breads work best.
- Any kind of fresh mozzarella will do, but I like to use bocconcini, which are small, soft balls of fresh mozzarella.
- Fresh tomatoes are key! Beefsteak, Campari, heirloom, and cherry tomatoes are all good choices.
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Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 183Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 22mgSodium 622mgCarbohydrates 20gFiber 3gSugar 5gProtein 10g
Nutritional information is an estimate only.