Vegetarian sandwiches, a simple no-cook appetizer, are Caprese sandwiches with tomato and mozzarella, perfect to take to the beach or a picnic. Here in Venice, sandwiches are appreciated and made in a very particular way; they are fluffy and full of filling and can be found in every bar. I recommend trying the VENETIAN RECIPE SANDWICHES. I absolutely recommend you take a look at all the recipes of the Venetian cuisine and the Venetian cicchetti recipes from which you can draw inspiration to add some dishes to your Redentore menu. Now let’s see how to make vegetarian sandwiches, and if you try them, let me know. Barbara
I recommend trying:
- Difficulty: Very Easy
- Cost: Very Low Cost
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 slices long sandwich bread
- as needed mayonnaise
- 1 vine tomato
- 2 mozzarella
- as needed basil
- as needed extra virgin olive oil
How to Prepare Vegetarian Sandwiches
Let’s start preparing the vegetarian sandwiches. Wash the tomato and cut it into thin slices, remove the water from the mozzarella and let it rest on a plate so that any whey that would wet the bread comes out.
Finely chop the basil and place it in a small bowl to which you will add the extra virgin olive oil and mix well.
Cut the bread slices in half and spread the mayonnaise, place the tomato and mozzarella in the center of each slice, and add a little oil and basil on top of the mozzarella. Close with a slice of bread and press the edges well, then cut in half diagonally to get 2 triangles. Do the same with the other sandwiches.
Once ready, place them on a plate and cover them with a clean cloth or a white napkin, damp and well wrung out so that the bread stays soft. Store them in the refrigerator until serving time.
How to Store Vegetarian Sandwiches
To best savor the goodness of the sandwiches and keep the bread soft and the mayonnaise still nice and clear, you must cover them, both under the tray and on top, with a clean cloth or a white napkin, damp and well wrung out. Place them in the fridge, and they will remain as freshly made for hours.
