The classic tricolor Italian salad gets a summery sandwich twist with the addition of sweet peaches and bright balsamic vinegar.
- 1 peach
- ½ (8 oz) ball fresh mozzarella
- 2 tbsp olive oil
- 4 slices sourdough bread
- 8 large basil leaves
- 2 tsp balsamic vinegar
- Pit and very thinly slice the peach. Thinly slice the mozzarella.
- Brush the oil on 1 side of each bread slice. Arrange bread oil-sides down. Top with mozzarella. Divide the basil and peach slices between 2 pieces of bread. Brush the vinegar over peaches. Season with salt and pepper. Top with remaining 2 slices of bread, oil-sides up.
- Heat a nonstick 12-inch skillet on medium. Add the sandwiches to pan and cook 4–5 min. per side, until bread is golden brown and cheese has melted.
- In Season
- July August 2019
- Guiding Stars
- Fifteen Mintues
- 15 Minutes