Caprese salad — fresh buffalo mozzarella, ripe tomatoes, basil, olive oil, salt and pepper — is a classic for a reason. I’ve used those same simple, bright flavors as a filling for these tasty piadini sandwiches. They’re ideal for a casual lunch or a picnic; if you plan to transport them, pack the ingredients separately and assemble the sandwiches just before serving to keep them from becoming soggy.

Buon appetito!
Deborah Mele

Piadini Caprese

Yield:
Serves 4

Prep Time:
10 minutes

Mozzarella and ripe tomatoes fill these traditional flatbreads from central Italy for a fresh, flavorful sandwich.

Ingredients

4 piadini breads
2 balls buffalo mozzarella, sliced
2 large ripe tomatoes, thinly sliced
Fresh arugula, washed and dried
2 tablespoons fresh basil pesto
3–4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

Instructions

Lay the piadini flat, opened side up.
On one half of each piadina, arrange a handful of arugula, a row of sliced mozzarella, then the tomato slices.
Whisk or stir together the basil pesto and olive oil, then drizzle the mixture evenly over the mozzarella and tomatoes.
Season with salt and freshly ground black pepper. Fold each piadina in half and serve immediately.

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