Caprese Sandwiches

with Blistered Tomatoes and Roasted Vegetables

25 min

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Contains: Barley, Egg, Milk, Mustard, Soy, Sulphites, and Wheat.

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

What We'll Send

Fresh Basil
Dijon Mustard
Ciabatta Bun
Carrot Diced 3/8"
Balsamic Vinegar
Rainbow Tomatoes
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.

Calories 861
Fat 56g
Protein 21g
Carbohydrates 75g

Cooking Directions


Prepare Ingredients
- Turn oven on to 400°F.
- Wash broccoli and basil.
- Cut broccoli florets off crown and trim into roughly 1 inch pieces.
- Pick and chop basil leaves.


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.


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 grape 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.


Prepare Aioli
- Meanwhile, in a small bowl, combine mayonnaise, balsamic vinegar, and Dijon mustard.
- Add salt and pepper to taste.


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.


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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