OK, don’t let the simplicity of this light lunch or dinner sandwich fool you! If you have been following my recipes for a while now, you know I’m all about fresh, seasonal ingredients that have little to no additives and wholesome foods that take minutes to prepare and cook. This is definitely one of my summer time favorites. In fact, I’d say this is crave-ably delicious to say the least. It’s bright and light and full of italian summer flavor.
A quick history lesson:
The first Caprese salad was made in the 1920’s and believe it or not, it was not a hit in Italy. The dish was created as a tribute to the italian flag. However it did not truely catch on until the 1950’s, when King Farouk was served a Caprese sandwich (a bit like the recipe below). Apparently after the king just took one bite of that tomato, mozzarella, basil delightfulness, he was hooked, which then spread across the rest of Italy and you guessed it, the rest of the world.
Summer Caprese Sandwich
4x 4oz portions of Kahala or your favorite piece of fish such as salmon, sea bass or halibut
Freshly ground black pepper
2 tablespoons olive oil
4x slices of italian bread, lightly toasted
1 cup freshly made guacamole
2 tomatoes, sliced
4 slices of fresh mozzarella
4 sprigs of fresh basil
How to make:
Take a medium size frying pan, place over a medium to high heat on the stove. Season the fish with salt and pepper. Pour the oil into the hot pan, then carefully add the four portions of fish. Cook for 3 to 4 minutes, then carefully turn each portion over. Continue to cook until done, approx 3 to 4 minutes more. Remove from the pan and place onto dishpaper.
Take four plates, place a piece of toasted bread in the centre of each plate, spread over equal amounts of guacamole onto the toast, top with a portion of warm fish.
Place equal slices of tomato, followed by the sliced mozzarella, garnish with sprigs of basil, add extra olive oil and seasoning (optional). Enjoy a slice of delightfulness.
3 avocados, peeled, pitted and mashed
Juice of 1 lime
½ medium size onion, peeled and roughly chopped
3 tablespoons freshly chopped cilantro
1 garlic clove, peeled and minced
½ teaspoon sea salt
½ teaspoon cayenne pepper (optional)
How to make:
Take a medium size bowl, mash the avocados together, add the lime juice, then mix in the remaining ingredients. Refrigerate for 1 hour to let the flavors infuse for best results.
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Mark William Allison
Corporate Executive Chef at Forever Oceans