caprese sandwich

• a whiskwell table recipe •

Elements

  • 1 large ripe tomato, sliced

  • 8 oz fresh mozzarella, sliced

  • Fresh basil leaves, about 10–12

  • 2 ciabatta rolls (or focaccia, sourdough — your choice)

  • Whiskwell™ Texas pecan oil, for drizzling

  • Balsamic glaze (optional, but lovely)

  • Flaky sea salt and fresh cracked black pepper

Directions

Slice and prep
Cut your ciabatta rolls in half and lightly toast them. Slice your tomato and mozzarella into thick, even slices.

Layer the sandwich
On the bottom half of each roll, layer tomato slices, then sprinkle with salt and pepper. Add the mozzarella slices, followed by fresh basil leaves. If you’re using arugula or spinach, layer that in too.

Drizzle generously
Drizzle Texas pecan oil over the ingredients — about 1–2 teaspoons per sandwich, or to taste. Add a light drizzle of balsamic glaze if you like a little tangy sweetness to balance the richness.

Close and press
Top with the other half of the bread and gently press the sandwich. You can leave it as-is or warm it in a pan or sandwich press just until the cheese softens slightly.

Serve
Slice in half and serve immediately. The nutty pecan oil brings a rich Texas twist to this Italian favorite.

buy whiskwell™ pecan oils