Escape to Flavor Country

Caprese Sandwich with Garlic Scape-Pesto

Though most folks tend to love Market Salamander sandwiches just the way they are, chef Vaughn Skaggs saw fit to weave some seasonal flourish into their classic Caprese. “One of the garlic scape growers I spoke with said ‘this was her favorite thing,’” he shares. “Also it is very easy, anyone can make it, and it’s delicious.”

Vaughn Skaggs
Chef de cuisine, Market Salamander

Photograph by James Kim

Prep time: 20 min.
Cook time: 5 min.
Servings: 4

INGREDIENTS
4 ciabatta loaves
1 cup garlic scape-pesto (see below)
2 local heirloom tomatoes, sliced
3 mozzarella balls (store bought, buffalo mozzarella would be best) sliced into 4-ounce medallions
Garlic scape-pesto
1 cup garlic scapes, cut into 1/4-inch slices (tender bottoms and tops removed)
1/4 cup basil leaves
1/3 cup pine nuts, toasted
3/4 cup extra virgin olive oil
1/4 teaspoon lemon zest
1/4 cup Pecorino cheese, grated
1/4 teaspoon kosher salt
Combine all the pesto ingredients in a food processor. Pulse until fully incorporated (scrape sides once to fully combine); pesto should appear slightly emulsified.

PREPARATION
1. Slice ciabatta loaves in half, and generously smear each side with garlic scape-pesto.

2. Alternate layers of sliced mozzarella and tomatoes on the bottom half of each ciabatta. Top with remaining ciabatta half, and place under a panini press or similar device (waffle iron works pretty well).

3. Grill on medium heat until cheese is melted and bread is G.B.D. (golden brown and delicious).

4. Serve immediately.

(July 2010)