Cook this: Jersey Caprese Sandwiches with Basil Aioli
Nancy Rokos|Calkins Media
Chef Shereen Pavlides starts to add the tomatoes to her Jersey Caprese sandwich with basil aioli.
Chef Shereen Pavlides' Jersey Caprese Sandwich with Basil Aioli.
In this week蘑菇视频 edition of Cook This, chef Shereen Pavlides highlights summer蘑菇视频 produce with a sandwich perfect for the beach.
To watch Chef Pavlides make this dish, visit www.heraldstandard.com and click on the Food & Dining tab.
Jersey Caprese sandwiches with basil aoli
Yield: 2 servings Prep time: 10 minutes
for the Basil Aioli:
2 cups packed basil leaves 鈥� washed, dried well
1 cup mayonnaise
2 tablespoons lemon juice + zest, divided
2 tablespoons roasted, salted, shelled pistachios
1 large or 2 small garlic cloves 鈥� roughly chopped
kosher salt / fresh finely grated black pepper
2 fresh long crusty Italian rolls or ciabatta rolls
2 ripe New Jersey tomatoes 鈥� sliced thick, divided
1 (7 ounce) fresh mozzarella ball 鈥� sliced, divided
baby arugula
In a food processor fitted with the blade attachment, add basil, mayonnaise, lemon juice, pistachios, garlic, 1/2 teaspoon salt and 3 turns on the pepper mill. Puree until smooth and well combined.
Scraping down the sides as needed. Remove.
Fold in the lemon zest.
Remove to a tightly sealed container.
Refrigerated until ready to use.
Will keep up to 1 week in the refrigerator. Yield: about 1 1/4 cups. (Note: you will have plenty of basil aioli left over to make more sandwiches.)
Slice both rolls down the center, lengthwise. Spread a good amount of basil aioli on the inside of each bread halve.
Season tomato slices with salt and black pepper (Note: slice tomato slices in half, making half moons, if needed to fit onto the rolls.)
Arrange tomato slices on one side of each roll, overlapping. Place mozzarella slices over the tomatoes. Season mozzarella with salt and freshly ground black pepper. Top mozzarella with a good amount of baby arugula. Close both sandwiches.
Slice each sandwich in half, crosswise on an angle.