Mozzarella & Roasted Red Pepper Sandos
with an Almond-Studded Green Salad
What could be better than a caprese salad, you ask? A caprese sandwich! We layered pesto, tomatoes, mixed greens, and fresh mozz into ciabatta. To complete the lunch, we added a crisp salad with crunchy almonds. You can meal prep the sandwich in the morning, and whether you’re headed to work or staying in, you’ll be stoked come lunchtime.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Instructions
• 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.