Summery Caprese Sandwiches

My husband and I absolutely love the Caprese Sandwiches at one of our favorite restaurants, Cooper's Hawk. When I ran across a recipe the other day, I thought, 'We have to make these!' This recipe would be a great one to use with goodies from the garden--it uses fresh basil and tomatoes.

The other night, my husband made the Caprese Sandwiches for dinner. Not only did I have a yummy dinner, but I didn't have to make it myself!

Here is the recipe adapted from one from My Recipes:

Ingredients:

4 slices sourdough bread
1 Tbsp olive oil
10 fresh basil leaves (rinsed)--we used Thai basil from the garden
1 medium sized, ripe tomato
4 oz fresh mozzarella, sliced to fit on sandwich
salt and pepper
Balsamic Vinegar

***The recipe calls for the sandwiches to be broiled. However, I negated the olive oil and baked one for myself today and it came out just fine!***

Brush one side of 2 pieces of bread with a little olive oil. Place it oil side down on a baking sheet. Layer with basil, tomato, and mozzarella. Sprinkle with a little salt and pepper. Put another bread slice on top of each sandwich. Brush with a little olive oil.

Broil sandwiches. Once the tops are golden brown, flip the sandwiches. Continue to broil until the "new" tops are golden brown and the cheese is melted.

**The original recipe did not call for balsamic. Once my sandwich was ready, I peeled off one slice of bread and drizzled some (ok, a lot) of balsamic on my sandwich. I think that the balsamic really brings it together!**