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Caprese Croissant Sandwiches
with Pesto Mayo, Arugula & Balsamic Onions
Active:
10m
Total:
20m
Buttery, flaky croissants are piled high with creamy mozzarella cheese, verdant arugula, marinated tomatoes, balsamic onions, and finished off with a pesto mayo for ever more indulgent flavor.
Details
Buttery, flaky croissants are piled high with creamy mozzarella cheese, verdant arugula, marinated tomatoes, balsamic onions, and finished off with a pesto mayo for ever more indulgent flavor.
Nutrition per serving
Ingredients
2 each
Butter Croissant
3 tbsp
Basil Pesto
4 oz
Fresh Mozzarella Cheese
4 oz
Grape Tomatoes
2 oz
Arugula
2 tbsp
Mayonnaise
1 tbsp
White Balsamic Vinegar
2 tsp
Honey
1 oz
Balsamic-Marinated Cipolline Onions
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Preheat the oven to 400°F. Wash and dry the fresh produce. Halve the tomatoes. In a large bowl, whisk together honey, vinegar, and a drizzle of olive oil. Season with salt and pepper. Add the halved tomatoes and a drizzle of olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Thinly slice the mozzarella. Roughly chop the onions. In a bowl, combine the mayonnaise and pesto. Season with salt and pepper.
step 2
Toast the croissants
Halve the croissants lengthwise. Place the halved croissants on a sheet pan, cut side up. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy around the edges. Remove from the oven.
step 3
Finish & serve your dish
Add the arugula and chopped onions to bowl of marinated tomatoes and toss to combine. Assemble the sandwiches using the toasted croissants, pesto mayo, sliced mozzarella, and dressed tomatoes and arugula. Enjoy!
Instructions
step 1
Prepare the ingredients
Preheat the oven to 400°F. Wash and dry the fresh produce. Halve the tomatoes. In a large bowl, whisk together honey, vinegar, and a drizzle of olive oil. Season with salt and pepper. Add the halved tomatoes and a drizzle of olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Thinly slice the mozzarella. Roughly chop the onions. In a bowl, combine the mayonnaise and pesto. Season with salt and pepper.
step 2
Toast the croissants
Halve the croissants lengthwise. Place the halved croissants on a sheet pan, cut side up. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy around the edges. Remove from the oven.
step 3
Finish & serve your dish
Add the arugula and chopped onions to bowl of marinated tomatoes and toss to combine. Assemble the sandwiches using the toasted croissants, pesto mayo, sliced mozzarella, and dressed tomatoes and arugula. Enjoy!
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