Luckily, fresh basil is available year round in most markets. If for some reason, it's impossible to find, use a dab of prepared pesto on the tomatoes and spread a film of it on the bread before layering with cheese and tomato.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Lunch
Cuisine: American
Keyword: hot caprese sandwich, tomato mozzarella sandwich, warm vegetarian sandwich
81 Roma tomato, thinly sliced, or 8 cherry tomatoes cut in half
1teaspoonolive oil
2teaspoonBalsamic vinegar
Salt and pepper, to taste
Additional chopped basil, or whole leaves for garnish
Instructions
Preheat oven to 400F degrees. Spray a foil-lined baking sheet with non-stick spray and set aside.
Place tomato slices atop two slices of bread. Divide the cheese evenly between the two and sprinkle over the tomatoes. Top each one with fresh sliced basil leaves.
Place the bread on the prepared baking sheet.
Bake for 15 minutes, or until tomatoes and basil looks wilted and the cheese has melted.
Remove from oven and drizzle with olive oil and vinegar. Season lightly with salt and pepper and sprinkle with additional basil leaves or chopped basil. Serve hot.
Notes
Serving size: 1 open-face caprese sandwichWW Points: 4Check the WW Points for this recipe and track it in the WW app. (Must be logged into WW on a smartphone or tablet.)4SmartPoints (Green plan)4SmartPoints (Blue plan)4SmartPoints (Purple plan)5PointsPlus (Old plan)Sandwiches can be prepped and ready to heat up to 2 days in advance. Make sure to securely wrap the dish so that the cheese will remain moist.I used whole wheat bread as I like the denseness and filling qualities of it. A classic baguette or a split Italian roll is equally delicious.If you are sensitive to gluten, be sure to substitute your favorite gluten-free bread.