Caprese Sandwich

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Prep Time: 20 minutes
Cook Time: 8 hours
Servings: 2
Calories: 994kcal

Ingredients

For the Slow Cooker Split Pea Soup

  • 1/2 cup Dried split peas rinsed
  • 1/2 cup Onion diced
  • 1 cup Carrot diced
  • 1 stalk Celery diced
  • 3 cloves Garlic minced
  • 4 cups Chicken broth
  • 1/4 tsp Dried thyme
  • 1/4 tsp Black pepper
  • 1 Bay leaf
  • Salt to taste
  • Black pepper to taste

For the Caprese Panini

  • 2 TBSP Mayonnaise
  • 2 TBSP Pesto sauce
  • 4 slices Sourdough bread
  • 4 oz Fresh mozzarella sliced
  • Extra-virgin olive oil drizzled
  • 12 leaves Fresh basil
  • 4 slices Tomato
  • Nonstick spray

For the Mango Lassi

  • 1 cup Frozen mango chopped
  • 1/4 cup Plain yogurt
  • 3 cups Milk
  • 1 TBSP Sugar to taste
  • 1/4 TBSP Ground cardamom
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed above.
  • Make split pea soup: Add split peas, onion, carrot, celery, garlic, broth, thyme, black pepper, and bay leaf to a slow cooker. Cover and cook on low for 8 hours, until peas are tender. Season with salt and pepper. Remove bay leaf before serving.
  • Prepare panini spread: Mix mayonnaise and pesto in a small bowl. Spread on one side of each bread slice.
  • Assemble panini: Layer mozzarella (drizzled with olive oil), basil leaves, and tomato slices (seasoned with salt and pepper) on bread. Top with another slice.
  • Grill panini: Spray panini press or skillet with nonstick spray. Grill until bread is golden and cheese is melted. If using a skillet, press with a lid and cook both sides until melty.
  • Make mango lassi: Blend mango, yogurt, milk, sugar, and cardamom until smooth. Adjust sweetness or consistency with extra sugar, milk, water, or mango. Chill until ready to serve.
  • Serve the split pea soup with caprese panini and mango lassi.

Nutrition

Calories: 994kcal | Carbohydrates: 99g | Protein: 51g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 106mg | Sodium: 2800mg | Potassium: 1713mg | Fiber: 19g | Sugar: 41g | Vitamin A: 12692IU | Vitamin C: 17mg | Calcium: 962mg | Iron: 6mg

Caprese Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Servings 2
Calories 994 kcal

Ingredients
 
 

For the Slow Cooker Split Pea Soup

  • 1/2 cup Dried split peas rinsed
  • 1/2 cup Onion diced
  • 1 cup Carrot diced
  • 1 stalk Celery diced
  • 3 cloves Garlic minced
  • 4 cups Chicken broth
  • 1/4 tsp Dried thyme
  • 1/4 tsp Black pepper
  • 1 Bay leaf
  • Salt to taste
  • Black pepper to taste

For the Caprese Panini

  • 2 TBSP Mayonnaise
  • 2 TBSP Pesto sauce
  • 4 slices Sourdough bread
  • 4 oz Fresh mozzarella sliced
  • Extra-virgin olive oil drizzled
  • 12 leaves Fresh basil
  • 4 slices Tomato
  • Nonstick spray

For the Mango Lassi

  • 1 cup Frozen mango chopped
  • 1/4 cup Plain yogurt
  • 3 cups Milk
  • 1 TBSP Sugar to taste
  • 1/4 TBSP Ground cardamom

Instructions
 

  • Prepare the ingredients as instructed above.
  • Make split pea soup: Add split peas, onion, carrot, celery, garlic, broth, thyme, black pepper, and bay leaf to a slow cooker. Cover and cook on low for 8 hours, until peas are tender. Season with salt and pepper. Remove bay leaf before serving.
  • Prepare panini spread: Mix mayonnaise and pesto in a small bowl. Spread on one side of each bread slice.
  • Assemble panini: Layer mozzarella (drizzled with olive oil), basil leaves, and tomato slices (seasoned with salt and pepper) on bread. Top with another slice.
  • Grill panini: Spray panini press or skillet with nonstick spray. Grill until bread is golden and cheese is melted. If using a skillet, press with a lid and cook both sides until melty.
  • Make mango lassi: Blend mango, yogurt, milk, sugar, and cardamom until smooth. Adjust sweetness or consistency with extra sugar, milk, water, or mango. Chill until ready to serve.
  • Serve the split pea soup with caprese panini and mango lassi.

Nutrition

Calories: 994kcalCarbohydrates: 99gProtein: 51gFat: 45gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 106mgSodium: 2800mgPotassium: 1713mgFiber: 19gSugar: 41gVitamin A: 12692IUVitamin C: 17mgCalcium: 962mgIron: 6mg
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