Awesome Caprese Sandwich

I love any vegetarian sandwich, specially a caprese sandwich, and as time passes by, in this tech age many people share their own version of caprese sandwich online, and so far I love all the different versions I found and tried.

So I also wanna share my mom’s recipe. This recipe is the one she used on our camping trip on Banff, Alberta when I was little. She mentioned it is her own version of my grandma's recipe, passed down from mother to daughter, so you can be sure that this recipe is filled with the love of a mother to make sure their child is eating healthily.

1. First is the bread a whole baguette (slice in 3 halves).
2. Next is Sun-dried tomatoes (10-15 pieces),
3. Following is fresh basil leaves (9-15 leaves for each whole baguette),
4. Then we add extra virgin olive oil (1-2 tablespoons).
5. Another addition is Red bell peppers (1-2 whole ones for each whole baguette).
6. After we are adding mozzarella cheese (7-10 ounces), the vegetarian one.
7. And last but not the least is adding balsamic glaze (1-2 tablespoons).
8. Bake or Fry until the bread turns to golden brownish.

I found this other version of vegetarian caprese sandwich online while I was googling for different versions of vegetarian caprese sandwich, this is one of my top choices as alternative, this recipe is almost similar to my mom’s recipe version.

Let me give you a brief introduction, during the picnic season in Kansas City, Kate aka Kathryne makes this awesome Vegetarian Caprese Sandwich. Trust me I tried the recipe, and it is good, it gives off a new different awesome taste. And as the saying goes, if we always eat the same food, we get fed up of the same taste, so why not try "Kathryne Taylor's" Vegetarian Caprese Sandwich recipe below:

1. For the bread its also a whole baguette (16 ounces).
2. Next is 1 tablespoon of thick balsamic vinegar or balsamic glaze.
3. Then 1 tablespoon of extra virgin olive oil.
4. Another addition is 1 and a half cup of baby arugula.
5. After is adding 1 mozzarella ball (8 ounce),
6. Following the mozzarella is 2 medium ripe tomatoes, sliced into 1/4 inch thick rounds.
7. And lastly is adding Flaky sea salt or kosher salt. Then your done.
8. For more details, I recommend to visit Kathryne's website, Please click the following link after the arrow -> Kathryne's website

The news article discusses the author's enthusiasm for seasonal produce like corns, melons, peppers, peaches, cherries with the emphasis to “tomatoes”, as summer comes to an end. Below are the central takeaways we can get from the news article:

1. The author G. Daniela Galarza shares a personal story about growing tomatoes on their small back patio, but only getting 3 tiny cherry tomatoes as a result of the incident where the summer sun frying the tomato leaves to a crisp when they were away for a week.
2. G. Daniela Galarza story and inspiration behind creating a new recipe - a warm Caprese sandwich in crusty rolls bun dredged with garlic oil.
3. Instructions for making the said sandwich above chronologically of how and what G. Daniela Galarza did.
4. And lastly, tips for enhancing the dish with any treasured bottle secreted away, but in G. Daniela Galarza’s case, its aged balsamic vinegar.

Furthermore, the news article effectively combines the author’s personal narrative with the recipe instructions, making it more engaging for the readers. I enjoyed reading it. Below are reasons why I enjoyed it:

1. The author G. Daniela Galarza provided vivid descriptions of the feeling and experience when they took a bite of the caprese sandwich. And also descriptions on how It look like. For example, the sentence “ as soon as I saw the cheese start to ooze into the tomato’s crevices, I pulled the pan out”. It helps us people who want to try to know when its cooked.
2. The author G. Daniela Galarza, clearly iterated a step-by-step recipe instructions.
3. I love the tips for customization, we can add a bottle of something from our pantry, on the article it was using aged balsamic vinegar.

Overall, I think this is a well-written article that successfully conveys the author's passion for seasonal produce ingredients to be use for cooking with the emphasis on tomatoes, while also providing a clear recipe for readers like us to try at home.

Quote from the news article:
Stone fruit season is about to end! The good melons are almost gone! Have I eaten enough corn? Peppers? Tomatoes?

For more details, Please click the following link after the arrow -> A melty Caprese sandwich is my kind of late-summer meal

My favorite picnic spot is near the North Saskatchewan River inside the William Hawrelak Park, it is between, from where I was eating before, its North-West side points to the Hawrelak Park Pond Ice, and its South-West and South points to the North Saskatchewan River. It is a very beautiful place to picnic at during the summer, I was surrounded by mostly green grass.

The directions to go there from the NAIT Feltham Centre (CAT) are:

A. Drive along Princess Elizabeth Ave NW

1. Head south on 106 St
2. Turn right onto Princess Elizabeth Ave NW
3. Use the left lane to merge onto Kingsway NW

B. Then, Take 116 St NW to 111 Ave NW

1. Turn left toward Tower Rd NW
2. Continue onto Tower Rd NW
3. Continue onto 116 St NW

C. Follow 111 Ave NW and Groat Rd NW S

1. Turn right onto 111 Ave NW
2. Turn left onto Groat Rd NW S
3. Continue straight to stay on Groat Rd NW S
4. Take the exit toward Parks Area
5. Slight right
6. Find a parking
7. Then walk to Mark’s picnic area

Google Maps. (2024). [Google Maps directions to drive from NAIT CAT building to Marks Picnic Place]. Retrieved November 28, 2024, from https://maps.app.goo.gl/sfS1TvhEmx6EqVnFA