You all know that I love focaccia–making it and eating it. Well, a few months ago, I had some leftover focaccia, along with a box of my favorite Campari tomatoes. I decided to make a caprese-like sandwich out of it. Here’s the thing. I’m not really a fan of raw tomatoes, but I needed something really easy and quick. I gave it a try and I was absolutely delighted with how it turned out!
You just slice up the tomatoes really thin to start. If you can’t find Campari tomatoes where you are, you can use any small tomatoes (grape, cherry, etc.). Then slathered just a teensy bit of vegan mayonnaise onto each half of my focaccia bread, because a little bit of fat for this sandwich makes it extra delicious. If you don’t have vegan mayo (or just don’t like it), you can add some vegan butter or even hummus! Place the tomato slices onto the bottom slice of bread ad season them with salt and pepper, along with a couple drops of balsamic vinegar (trust me, the hit of acid is important!). Then we added a slice of vegan cheese (I used Chao because I really like Chao cheeses).
Then, of course, you need some greens. I went with arugula because I thought the peppery notes would add a nice accent (I was right), while also lending some good texture. I also tore a couple of fresh basil leaves into the mix, which added a bright pop to each bite.
Top the greens with your second half of bread and you are good to go! Such a quick and easy and delicious meal–my husband scarfed it down in 3 minutes flat. You may need to make more than one!
Focaccia and Tomato Sandwich
- 2 to 3 small tomatoes (I used Campari tomatoes, but you can use cherry or grape tomatoes)
- 1 piece focaccia (sliced in half)
- 1 tbsp mayonnaise (I used Just Mayo; you can substitute in vegan butter, as well)
- 1 tsp Kosher salt
- 1/2 tsp cracked black pepper
- 1/2 tsp balsamic vinegar
- 1 slice cheese
- 1/2 cup baby arugula
- 2 fresh basil leaves
- Slice the tomatoes into 1/4-inch thick slices.
- Spread mayonnaise onto both halves of your focaccia.
- Add the sliced tomatoes, followed by salt, pepper, and balsamic. Then, add cheese and arugula, as well as torn pieces of the fresh basil. Top with the remaining half of your focaccia and serve.