Caprese Sandwiches

with Blistered Tomatoes & Roasted Vegetables

Moderate | 25 min

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A well-loved Italian salad turned sandwich with bursting roasted rainbow tomatoes, sweet basil, and milky bocconcini cheese on a toasty ciabatta bun. Serve with a side of tender roasted broccoli and diced carrot and enjoy these simple flavours, elevated.
Contains: Barley, Egg, Milk, Mustard, Soy, Sulphites, Wheat

May Contain: Fish, Peanuts, Sesame, Shellfish, Tree Nuts, other sources of Gluten

What We'll Send

Arugula
Shallot
2" Broccoli Florets
Rainbow Tomatoes
Fresh Basil
Bocconcini
Garlic
Carrot Diced 3/8"
Ciabatta Bun
Balsamic Vinegar
Mayo + Dijon
Dijon Mustard, Mayonnaise
Spice Blend
Chili Powder, Roasted Garlic Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 904
Fat 59g
Protein 27g
Carbohydrates 71g

Cooking Directions

1

Prepare Ingredients

  • Turn oven on to 400°F.
  • Wash broccoli, tomatoes, and basil.
  • Trim broccoli into 1 inch pieces.
  • Pick and chop basil leaves.
2

Roast Vegetables + Prepare Ciabatta

  • Line a baking sheet with foil.
  • Toss broccoli and carrots together on baking sheet with 2 tbsp. olive oil, spice blend, and salt and pepper to taste.
  • Place baking sheet in oven and set a timer for 10 minutes.
  • When timer goes off, toss vegetables. Return baking sheet to oven for 10–12 minutes, or until tender and golden.
  • Slice ciabatta buns in half and place in oven for 8–10 minutes to toast.
3

Cook Tomatoes

  • Heat 1 tbsp. olive oil in a large skillet over medium.
  • Once hot, add shallots. Cook 2–3 minutes until soft.
  • Add garlic and cook 30 seconds, or until fragrant.
  • Add tomatoes to skillet and reduce heat to medium-low.
  • Cook 7–10 minutes, until tomato skins pop and tomatoes are soft.
  • Season with salt and pepper to taste.
4

Prepare Aioli

  • Meanwhile, in a small bowl, combine mayo + Dijon, and balsamic vinegar.
  • Add salt and pepper to taste.
5

Prepare Buns + Cheese

  • Once buns from Step 2 are toasted, remove from oven. Spoon cooked tomatoes onto bottom buns.
  • Slice bocconcini balls in half and place on top of tomatoes.
  • Return bottom buns to oven and turn broiler on to 500°F.
  • Broil bottom buns for 2–3 minutes, until cheese melts slightly. Watch oven closely to prevent burning.
6

Plate + Serve

  • Remove bottom buns from oven and set on plates.
  • Top with basil and arugula.
  • Spread prepared aioli onto top buns and close sandwiches with top buns.
  • Transfer sandwiches to plates and serve with roasted vegetables.
  • Enjoy!

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