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a closed sesame sub roll cut across the middle, filled with a thick pale whipped mozzarella-ricotta spread, softened whole blistered red cherry tomatoes and thin green basil ribbons mixed into the filling, without separate mozzarella slices, pesto or garnish
Andrew Fowler

Caprese Sub

Whip drained mozzarella with a little ricotta and it becomes a spread that holds the tomatoes in place instead of sliding out as separate cheese slices. Blister the cherry tomatoes quickly, let them stop steaming, and leave their loose juices in the pan before folding in the basil. The finished sub stays soft and creamy inside with just a lightly toasted cut edge on the roll, so use a gentle serrated cut rather than pressing hard enough to squeeze the cheese out.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz fresh mozzarella drained and cut into small cubes
  • 1/2 cup whole-milk ricotta drained if watery
  • 2 tbsp olive oil divided
  • 1/2 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 pint cherry tomatoes
  • 8 large basil leaves thinly sliced
  • 1 tsp balsamic vinegar
  • 4 soft sesame sub rolls 8 inches long

Method
 

  1. Drain mozzarella on paper towels for 15 minutes and blot the cubes dry. Process with ricotta, 1 tablespoon olive oil, 1/4 teaspoon salt and pepper until a thick spread forms, stopping to scrape the bowl.
  2. Heat remaining oil in a skillet over medium-high heat. Add whole cherry tomatoes and cook for 6 to 8 minutes, shaking the pan, until blistered and softened with a few beginning to split.
  3. Remove the pan from heat and let tomatoes cool for 5 minutes. Lift them into a bowl, leaving loose juices behind, and fold with basil, balsamic and remaining salt.
  4. Split the rolls and toast their cut faces under the broiler for 1 to 2 minutes. Let cool briefly, then spread the mozzarella mixture generously along both cut faces.
  5. Divide the warm blistered tomatoes among the rolls and close gently. Cut across the middle and serve one sub per person, keeping the cheese spread inside the bread rather than pressing it flat.