This sandwich has been on my mind for a while now particularly because I love Caprese Salad and I love how a really simple salad of just fresh tomatoes, cheese and basil with just a drizzle of olive oil can taste so fantastic.
I’ve made a small change in the original caprese by substituting fresh bocconcini with fresh paneer. The end result is pretty close to a caprese though obviously paneer is a much softer cheese. Since most of the other ingredients are pretty neutral I added a base of arugula leaves which bring a nice smoky, pungent layer to the sandwich.
1 olive focaccia (if you can’t find olive focaccia use any other. Add one sliced green olive on top of the tomatoes)
5 slices of tomato
4-5 arugula/ rocket leaves
2 slices of good-quality firm paneer
1 tbsp extra virgin olive oil
4 fresh basil leaves
Salt and pepper to taste
a pinch of dried oregano (good time to dig into your stash of oregano sachets from all the pizza deliveries)
a drizzle of balsamic vinegar (optional)
Cut the focaccia into a 5×3” piece. Split the loaf into two halves and lightly drizzle with some of the olive oil (you could also butter it, if you prefer).
Toast the two slices on a medium-hot pan till crisp and golden brown.
Heap the arugula leaves on one slice. Season with salt.
Arrange the tomato slices over. Season with salt, pepper, oregano and a drizzle of olive oil (and balsamic if using).
Place the two slices of paneer over the tomatoes. Season with salt and pepper. Drizzle a few drops of olive over the paneer.
Arrange the fresh basil uniformly over and close with the remaining slice.
Preparation time: 10 minutes