Open-Faced Caprese Sandwiches

Recipe Information

Total Time: 15 minutes active

Servings: 8

Sandwich Ingredients

8 slices Rhythm Bakery sourdough bread 
1 handful of arugula 
8 ounce ball fresh mozzarella cheese, sliced 
2 large tomatoes, sliced 
Quick Pickled Red Onions (recipe below) 
fresh basil 
extra-virgin olive oil, for drizzling 
flaky sea salt 
freshly ground black pepper 

Sandwich Preparation

1. Assemble the sandwich ingredients on the bread: arugula, mozzarella, and tomato slices. 

2. Top with pickled onions and fresh basil leaves, then drizzle with olive oil. Season with salt and pepper. 

Quick Pickled Onion Ingredients

1 medium red onion, very thinly sliced 
½ cups white vinegar 
½ cups water 
1½ tablespoons Maple Valley Cooperative 
maple syrup 
1½ teaspoons sea salt 

Quick Pickled Onion Preparation

1. Place the thinly sliced onions in a pint jar. 

2. Heat the vinegar, water, maple syrup, and salt in a medium saucepan over medium heat and bring to a gentle simmer. Pour the liquid over the onions. Set aside to cool for 30 minutes.