Dec 072012

“Simplicity is the Ultimate Sophistication”– Leonardo da Vinci.

Do you agree? I do, I do, I completely do especially after making this simple sandwich. Although I love to eat complicated, laborious meals once in a while I almost always fall right on the floor for simple comforting meals. Have I mentioned about Andersen Bakery in any of my posts? If I have, you might already know that its my favorite go-to place for a hearty meal which is usually a bowl of Mediterranean soup and a half-sandwich(you guessed it right–it’s Roasted Tomato Caprese Sandwich). I have the same soup and sandwich combo every time and I’m sure the next time I walk into their door, the nice lady at the counter would hand me my meal without asking. Do you have the same meal from your favorite cafe/restaurant like me? Would love to hear from you.



When this week’s Avant Garde Cookies decided to make sandwiches I was so excited as I wanted to try to replicate my favorite sandwich at home. A quick google search gave me a recipe from here…which was somewhat close to what I was looking for and I did make some modification based on what was available in my pantry. The succulent tomatoes with mouth-splattering juices will make you say Mmm..Mmm..good, guaranteed! along with the perfect combination of creamy avocado and melted mozzarella cheese….the thought is provoking me to make some more…do you want some?



Roasted Tomato Caprese & Avocado Sandwich


  • Ripe Tomatoes -- 3 (cut them in half)
  • Garlic -- 2 medium cloves (finely chopped)
  • Salt & Pepper --- to taste
  • Olive Oil -- 2 Tbsp
  • Red Wine Vinegar -- 1 Tbsp (can be substituted with Balsamic Vinegar)
  • Fresh Mozzarella Cheese -- 1 ball (cut into thick slices)
  • Avocado -- 1 ripe (cut into thick slices)
  • Cilantro -- 2 Tbsp
  • Bread Slices of your choice or baguette -- 4 slices
  • Basil Leaves -- handful (optional)


  1. Preheat oven to 350 F. Place the tomatoes on a parchment paper lined baking tray with cut side facing up.
  2. Sprinkle garlic, olive oil, vinegar, salt, pepper on each of the tomatoes and bake them for an hour.
  3. Toast lightly buttered bread on both sides, add cheese and toast the bread and cheese till the cheese just begins to melt.(Note: I baked buttered bread and cheese on oven till the cheese melted and the bread toasted). Alternatively fresh mozzarella cheese can be used in the sandwich without melting them.
  4. Add avocado slices and top them with oven roasted tomatoes. Garnish with cilantro leaves, drizzle of olive oil, salt and pepper. Serve immediately. Enjoy!!!


This is for the Avant Garde Cookies Group. Check out Anusha, Radhika,Kavi, Priya, Priya Mahadevan, Roshni and Veena the other cookies in my voyage.

Thank you for visiting If this is your first time here -- a Warm Welcome. Get ready with your chef hat, apron, and a big SMILE to cook some tasty recipes from around the world. Don't hesitate to join my Facebook Fan Page where I share my passion for cooking, baking, blogging and never ending sizzling recipes.

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  6 Responses to “Roasted Tomato Caprese & Avocado Sandwich”

  1. If only we got good Avocado in India!! Love the pics! Simple recipe too.. What else can I substitute for the wine vinegar? Don’t like balsamic too much.. & plain vinegar sounds weird right?

    • I’ve tried maple syrup for glazing breads ….if I were to put my chef hat and think hard I would try adding a drizzle of maple syrup which will give these tomatoes a little kick of sweetness. Also add a little bit of plain vinegar for the acidic taste. Try it and let me know how it turned out.

  2. Hey Jay, Super po. I can imagine biting into those succulent roasted tomatoes…..

  3. New recipe for me! love it.. Bookmarked

  4. Totally agree with you, nothing will beat simple foods like this.

  5. wow looks so delicious…
    i love andersen bakery and always get the exact same thing there too!

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