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Caprese Focaccia

Quick · 15 min · Serves 2 · Italian

Dietary: vegetarian, pescatarian, nut-free

Squares of focaccia split and filled with arugula, fresh mozzarella, ripe tomato and basil, finished with good olive oil, flaky salt and pepper.

Ingredients

For 2 servings

• 2 focaccia bread, squares about 9 cm (3½ inch), split horizontally
• 20 g arugula, a small handful
• 115 g mozzarella, fresh, sliced
• 1 tomato, large and ripe, sliced
• 2 sprig basil, leaves picked
• 1 tbsp olive oil, extra-virgin, for drizzling
• 1 pinch flaky salt
• 1 pinch black pepper, freshly ground
• 2 tsp balsamic vinegar, or balsamic glaze (optional)

Steps

1. For a crisper sandwich, brush the cut sides of the focaccia with a little of the olive oil and toast them in the oven or on a grill pan until lightly golden. Or use it as it is.
2. Lay the arugula over the bottom halves of the focaccia, then the mozzarella and the tomato slices.
3. Top with the basil leaves, drizzle with the olive oil, season with flaky salt and pepper, and finish with a drizzle of balsamic, if using.
4. Close the sandwiches with the top halves. They hold up for several hours without going soggy, so they pack well for a picnic or lunch: wrap each in foil or a sandwich wrap, or pin it with a toothpick so it holds together until you eat.

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