Caprese "Choripán"
Ingredients
Balsamic Sun-dried Tomato 'Chimichurri'
- 1 part fresh basil chopped small
- 1 part sun-dried tomatoes chopped small
- 1 part fresh spinach chopped small
- 1 part balsamic vinegar
- 1 part olive oil or sun-dried tomato oil
- 1 part parmigiano reggiano (or nutritional yeast) microplaned (grated small)
- 1/4 part honey
- 1 garlic clove for each 2tbsp of balsamic vinegar minced
- flaky salt to taste
- freshly cracked pepper to taste
Caprese 'Choripán'
- bread of your choice
- 1 link sweet or hot Italian sausage casing removed
- 2 slices fresh mozzarella
- 2 tbsp Balsamic Sun-dried Tomato 'Chimichurri'
Instructions
Balsamic Sun-dried Tomato 'Chimichurri'
- Combine all ingredients together and mix. Allow to sit and marinate as you prepare the rest of the sandwich.1 part fresh basil, 1 part sun-dried tomatoes, 1 part fresh spinach, 1 part balsamic vinegar, 1 part olive oil, 1 part parmigiano reggiano (or nutritional yeast), 1/4 part honey, 1 garlic clove for each 2tbsp of balsamic vinegar, flaky salt, freshly cracked pepper
Caprese 'Choripán'
- Preheat oven to 425°F.
- Heat a pan on medium-high heat with a drizzle of high smoke-point oil (vegetable, canola, avocado, etc.) until it sizzles when you splash a bit of water into it.
- Remove the casing from the Italian sausage and form it into a patty about 1/4 inch thick.1 link sweet or hot Italian sausage
- Place the sausage patty in the pan and sear it until golden brown on one side.
- Flip and place mozzarella cheese on the patty to begin melting.2 slices fresh mozzarella
- Once both sides of the sausage patty are browned, transfer it to the oven to melt the cheese and keep it warm as you toast your bread in the pan.
- Toast sandwich bread in the pan.bread of your choice
- When the bread is toasted and the cheese on the sausage patty is melted, assemble the sandwich and enjoy.1 link sweet or hot Italian sausage, 2 slices fresh mozzarella, 2 tbsp Balsamic Sun-dried Tomato 'Chimichurri', bread of your choice