Mozzarella & Roasted Red Pepper Sandos
with an Almond-Studded Green Salad
- Soy
- Wheat
- Milk
- Tree Nuts
What could be better than a caprese salad, you ask? A caprese sandwich! That’s right, we layered pesto, ripe tomatoes, mixed greens, and fresh mozz into ciabatta. To complete the lunch, we even added a crisp salad of mixed greens and crunchy almonds on the side. You can meal prep the sandwich in the morning, whether you’re headed to work or staying in—either way, you’re bound to be stoked come lunchtime.
Ingredients
2 unit
Ciabatta Roll
(Contains: Soy, Wheat)
2 ounce
Mixed Greens
4 ounce
Fresh Mozzarella
(Contains: Milk)
2 unit
Tomato
5 teaspoon
Balsamic Vinegar
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
4 ounce
Roasted Red Pepper Spread
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce.
• Halve ciabattas. Toast until golden if desired. Halve tomatoes lengthwise; slice crosswise into half-moons. Thinly slice mozzarella into rounds.
• In a medium bowl (large bowl for 4 servings), toss mixed greens with almonds, vinegar, and a large drizzle of olive oil. Season with salt and pepper.
• Spread as much roasted red pepper spread as you like onto cut sides of ciabattas. Fill with tomatoes, mozzarella, and a bit of salad.
• Halve sandwiches on a diagonal and divide between plates. Toss any remaining tomatoes into remaining salad; serve on the side.
