Rachel's Caprese Sandwich

At Full Moon Farm, this sandwich is made with bread from Good Companion Bakery (in nearby Vergennes), extra-sharp cheddar cheese from Cabot Creamery and heirloom tomatoes and basil from the farm.
By / Photography By Brent Harrewyn | August 29, 2016

About this recipe

This sandwich is also called “Rachel’s Summer Joy.” It makes a delicious luncheon dish and is ideal for a hearty snack.


Serves 4

4 slices 1⁄2-inch-thick rustic farm bread
2–3 large heirloom tomatoes, cut into 1⁄3-inch-thick slices
8–16 large basil leaves, torn into pieces
4 ounces extra-sharp cheddar cheese, thinly sliced Olive oil
Salt and freshly ground black pepper

Adjust an oven rack to the top position and heat
the broiler. Lightly toast the bread slices. Layer the tomato slices, basil leaves and cheddar cheese on each slice. Drizzle with olive oil and season with salt and pepper to taste.

Place the sandwiches on a baking sheet and broil them until the cheese melts. Serve. 

From The Vermont Farm Table Cookbook by Tracey Medeiros (Countryman Press, May 2013) 

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