What's For Lunch
Chef Rocco DiGrazia
Rocco's Little Chicago
www.roccoslittlechicago.com
Caprese Sandwich
1 loaf french baguette
4 roma tomatoes
8 oz fresh mozzarella cheese
2 sprigs (1 oz) fresh basil
1/4 cup vinaigrette dressing
1 Tbs balsamic vinegar reduction
1/2 red onion separated into rings
(optional--4 oz pancetta, fried)
Salt and pepper
Cut bread lengthwise down the middle 3/4 of the way through.
Slice tomatoes into rounds, discarding stem end.
Slice mozzarella into thin discs.
Spread vinaigrette into center of bread.
Layer tomato slices and mozzarella slices, topping with torn basil leaves and red onion rings.
Sprinkle on balsamic reduction and salt and pepper.
Top with pancetta (if using) and cut sandwiches into bite-sized pieces.
