Quick and Easy Caprese Sandwich

This recipe is proudly and deliciously sponsored by Rhodes Rolls.

Because my kids aren’t in school yet and I didn’t have to do the back to school frenzy, I was able to hold on to summer a little bit longer than my friends and neighbors. Alas, the temperatures and even snow are now telling me that it is officially fall. It is time for me to bring in the garden harvest. That means that it is Tomatoes, Basil, Zuchinni on repeat until it is all used up or bottled.

I have made my share of caprese salad this summer, but last week I put it on a sandwich! Super good. For those of you with a counter full of ripe tomatoes, you have got to try this.

Ingredients:

Rhodes Warm-n-Serve Dinner Rolls (Warm-n-Serve Artisan French Rolls or Mini Baguettes would be delicious as well)
Ripe Tomatoes
Fresh Basil
Fresh Mozzarella
Garlic Butter
Reduced Balsamic Vinegar
Salt & Pepper

Instructions:

Take out a bag of Rhodes Frozen Dinner Rolls and thaw as many as you will need for sandwiches. Follow the instructions on the package to thaw/heat in the oven. While the rolls are thawing, cut slices of fresh mozzarella into 1/4 to 1/2 inch slices.

Next add some balsamic vinegar to a small sauce pot and reduce on medium heat until the final step (our family ads a bit of brown sugar for this process). Once the rolls are warmed, slice the rolls in half, slather on some garlic butter to both sides. Place the mozzarella on the bottom portion of the roll then place back in oven until it is partially melted. I turned my oven temperature to a low broil at this point. While the cheese is warming, slice your tomatoes and chop the basil leaves into 1/8 inch ribbons.