Caprese Croissant Sandwich
Caprese Croissant sandwich is an irresistible vegetarian breakfast sandwich. Buttery and flaky croissants are filled with amazing Mediterranean flavors and then toasted to get that melting cheese and tomato deliciousness!! This sandwich is so easy to make and very quick to put together if you have all the ingredients, and it just needs a handful of ingredients. There is minimal preparation required.
These sandwiches are better prepared and served fresh. However if you need to store them , just wrap in a cling film and refrigerate. They can be stored for 1 day.
You will need :
Croissants : Get the plain croissants or the butter croissants from the bakery /supermarket. I like the butter croissants. Don’t prepare the sandwich from just out of the oven croissants. They should be at room temperature or use a day- old croissants.
Pesto: You can use any store bought pesto. I used my home made vegan almond pesto and you can find the recipe here.
Mozzarella Cheese: You can use any kind of Mozzarella; slices, pearls or ball shaped . If you don’t have mozzarella or don’t like it, use any cheese you prefer.
Tomatoes: Use red and ripe tomatoes and slice them thinly.
Salad leaves: I used rocket leaves in the sandwich. You can use spinach or any salad greens you like.
Basil leaves and seasonings. Caprese= tomato , mozzarella and basil . Get fresh basil leaves for their unique flavor . Then we just need simple seasonings like salt and black pepper .
Caprese Croissant Sandwich
Ingredients
- 3-4 Croissants Cut lengthwise
- 4 Tbsp Pesto Use any you like
- 2 Mozzarella balls approx 125 gms each ball
- 2 Ripe tomatoes sliced thinly into rounds
- 1 cup Rocket/Arugula leaves ( or any green leaves you like )
- 10-12 Basil leaves
- Salt as per taste
- Black pepper to taste
Instructions
- Preheat oven to 180 degree celsius /350 F
- Slice mozzarella and tomato into thin slices keep aside
- Cut Croissants into half lengthwise and arrange in a single layer on a baking sheet . Add 1 tbsp of pesto per croissant and spread it.
- Add a few rocket or spinach leaves.
- Arrange tomato and mozzarella slices on bottom half of each croissant. Season with salt and pepper .Top with basil leaves.
- Finish each with top half of the croissants and bake for 5 minutes until croissants are crispy and the cheese is melted.
- Serve immediately
Check out more brunch recipes:
Smashed Avocado Toast with eggs
Garlicky Mushrooms and Spinach on Toast
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