Caprese Open-Face Sandwiches

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caprese open face sandwiches

Recipe by Marge Perry and David Bonom

  • Makes 4Servings


  • 4 slices country bread (each about 1 inch thick)
  • 3 tbsp. EVOO
  • 1 lb. tomatoes (about 2 large), sliced
  • 1/4 cup thinly sliced shallots
  • 1 1/2 cups sliced Soy-Glazed Pork Tenderloin, reheated
  • 6 oz. fresh mozzarella, sliced (about 1 cup)
  • 1/3 cup torn fresh basil
  • 2 tbsp. balsamic glaze


1. Make Big Batch Soy-Glazed Pork Tenderloin and portion out 1 1/2 cups sliced pork for this recipe.

2. Brush bread with 1 tbsp. EVOO; cook on grill or grill pan over medium until toasted, about 3 minutes per side. Top with tomatoes, shallots, Soy-Glazed Pork Tenderloin, mozzarella and basil; season. Drizzle with balsamic glaze and remaining EVOO.