Try This—The Mozzacado: A Next Level Caprese Sandwich

There’s really no way for me to be modest about this, so I’m just gonna come right out and say it. I am a sandwich aficionado. Like seriously a sandwich making guru. There’s really no challenge too great when it comes to making a vegetarian version of a classic sandwich. Still don’t believe me? Try this incredible vegetarian take on a Vietnamese favorite or this amazing vegetarian halloumi burger or any of these. I’ll wait.

Yup. When I’m right, I’m right. But maybe the biggest challenge for a guru like me, is to bring you a knock-your-socks-off recipe for an already vegetarian friendly sandwich. I’m up to the task though. I think I might have a slight advantage here, because who doesn’t love a caprese? Mozzarella. Tomato. Basil. Mmmm. Nuff said. But I, for real, just took my caprese to the next level. Sky high with avocado. Mozzacado! Yaaaaassssss!

This is a super easy recipe, but the payoff is like hitting the lotto. Full disclosure: I ate two of these sandwiches on football Sunday. Whatever. It’s more than a little delicious and it didn’t leave me feeling guilty at all. Fuller disclosure: The second time around, I put that Mozzacado on a panini press. I have transcended. Seriously, if you love sandwiches as much as I do, get your hands on the Cuisinart panini press that I use. Your sandwich game will never be the same. Anyway, the name says it all. The Mozzacado. You must try this!

Mozzacado Caprese Sandwich

Ingredients

makes 2 sandwiches

  • 4 thick slices sourdough bread
  • 1 medium avocado
  • 1 small ripe tomato
  • 4 slices whole milk mozzarella, sliced thick
  • 6-8 fresh basil leaves
  • flaky sea salt and freshly ground black pepper to taste

Directions

  • Lightly toast the bread
  • Smash the pitted avocado with a little salt and pepper
  • Spread a thick layer of smashed avocado on the warm bread
  • Layer the cheese with the basil and tomato over the avocado

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