Caprese Sandwich with Brussels Sprout Basil Slaw & Balsamic Mayo
By Your Market District Chefs
Prep Time: 30 min.
Cut each Brussels sprout in half and thinly slice, or use a food processor or mandoline to finely shred. Place in a medium bowl and toss with remaining slaw ingredients.
In a small bowl, combine mayonnaise and balsamic vinegar; fold 1 tablespoon of balsamic mayonnaise into slaw.
On the bottom half of the ciabatta loaf, spread half of the remaining balsamic mayonnaise, then layer cheese, slaw and tomatoes; drizzle with glaze if desired.
Hollow out the top half of the ciabatta loaf, leaving about a ½-inch crust and spread with remaining mayonnaise. Close sandwich and cut into 6 pieces. Wrap each sandwich in a paper towel, and then place each in plastic zipper bags for picnic packing. Keep refrigerated until ready to pack.
Nutritional Information (Per serving):
Calories 350, Fat 17g, Sat Fat 5g, Trans Fat 0g, Cholesterol 35mg, Sodium 610mg, Total Carbohydrate 38g, Fiber 3g, Sugars 5g, Protein 15g, Vitamin A 25% DV, Vitamin C 60% DV, Calcium 25% DV, Iron 15% DV
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.