Caprese Sandwich

Super simple
Super simple
Super simple
Super simple
0:45 m

A plant-based Caprese salad is one of the simplest but most satisfying light bites on Earth. But we had a thought at BOSH! HQ... what if we took that classic Italian summer salad, and turned it into a sandwich fit for an Italian Countess? We may have got carried away slightly, but we can't help being slightly ambitious.

The result is a creamy, garlicky and truly devilish sandwich that is easy to make, and even easier to eat. Trust us when we say that you NEED to try this before the summer is out.

Start cooking ➞




For the sandwich

<item-todo-done>1 aubergine<item-todo-done><item-todo-done>3 large whole ripe tomatoes<item-todo-done><item-todo-done>3 cloves garlic<item-todo-done><item-todo-done>1 banana shallot<item-todo-done><item-todo-done> a few basil leaves<item-todo-done><item-todo-done>1 tub of good quality plant-based burrata<item-todo-done><item-todo-done> thick balsamic vinegar<item-todo-done><item-todo-done>4 slices of thick, good quality sourdough bread<item-todo-done><item-todo-done> olive oil<item-todo-done>

Before you start

Toaster | Small mixing bowl | Roasting tray lined with baking paper | Oven preheated to 170C, fan setting

Roast the aubergines

  • Cut the aubergines into thin slices and place onto a large baking tray.
  • Drizzle with olive oil, balsamic vinegar and a good pinch of salt.
  • Roast for 25-30 minutes until soft.

Prepare the rest of the vegetables

  • Peel and grate the garlic cloves and shallots and add to the bowl.
  • Drizzle with olive oil and a pinch of salt and mix well.
  • Cut the tomatoes into thin slices and place onto a plate.
  • Spoon a good amount of the oil mixture onto each tomato slice.

Cook the bread

  • Drizzle the bread in olive oil on both sides and cook in a pan until golden.

Prepare the sandwiches

  • Add a few tomato and shallot slices over the oiled sides of the bread slices and top with some basil leaves.
  • Spread a good amount of the plant-based burrata over the top with the back of a spoon.
  • Top with some rocket before laying over the aubergine slices.
  • Drizzle with a good amount of balsamic vinegar before finishing with the final piece of toast.
  • Serve immediately.
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