grilled white wine caprese avocado sandwich
There's always a place in my heart, and gut, for MTB.
Ingredients
- 2 cups cherry tomatoes
- 1/4 cup white wine
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh oregano, minced
- 8 oz mini mozzarella balls (ciliegine)
- 1-2 avocados, sliced
- 2 baguettes, halved
- pickled onions and fresh basil, for serving
white balsamic vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- 2 tbsp peach preserves (or honey)
- 2 cloves garlic, minced
- 1 tbsp fresh oregano, chopped
Instructions
- Preheat oven to 425 degrees.
- In a shallow baking dish, toss the tomatoes with the white wine, olive oil, garlic, oregano, and a pinch of salt and pepper. Roast for 15-18 minutes until lightly burst.
- Meanwhile, make the dressing. In a jar or bowl, shake or whisk the olive oil, white balsamic vinegar, peach jam or honey, garlic, oregano, and a pinch of salt and pepper. Taste and adjust seasonings as needed.
- Slice each baguette in half, then slice each half in half (just look at the photos idk how to describe this shit). Brush the cut sides with olive oil or a bit of the vinaigrette we made. Heat a grill pan or grill over high heat and place the breads, cut side down, on the grates. Cook for 1-2 minutes until deeply charred.
- Arrange 4-6 avocado slices over the bread. You can mash them if you'd like. Top with a handful of roasted tomatoes and 3-4 mozzarella balls. Finish with pickled onions and fresh basil. Drizzle with a spoonful of dressing. Place the top slice of bread over the fillings and EAT.
Notes
*Just a word of warning...The tomatoes have a tendency to burst when bitten into. Might want to wear a paper towel as a bib to preserve your clothing.