Open-Faced Balsamic Caprese Sandwiches

I have fallen in love with fresh buffalo mozzarella.  It's thick, creamy and melts like a pool of gold.  Now, if only it didn't cost $4.99 for a log of it, then I'd be happy.

But there are special occasions when you have to break out the buffalo mozzarella.  You cannot have a caprese salad without it, nor these sandwiches.  It just would not be the same.   

Two nights ago the husband was working a double shift and the kids were in bed early, so guess what was my dinner?  This.  A girly meal, that the husband would probably frown at.  Actually, I'm pretty sure he would turn up his nose.  Not that he doesn't like all the ingredients, but because there is no meat.

He is most definitely a meat and potatoes man.

Open-Faced Balsamic Caprese Sandwiches

5 slices good quality french bread

1 fresh garden tomato

1 log of fresh buffalo mozzarella

fresh basil

balsamic vinegar

1 clove of garlic

Preheat oven to 400 degrees.  On a baking sheet lay slices of bread.  Toast in the oven for 5 minutes until slightly crispy.  Meanwhile in a small sauce pan, pour in 1 cup of balsamic vinegar, turn heat to medium and allow mixture to reduce to almost nothing.  It will become a thick syrup and very sweet.  Take off the heat.

Remove bread from oven, immediately take peeled garlic clove and rub over the toast.  Place a sliced tomato, sliced mozzarella on top of the bread.  Set oven to broil.  Cook for a few minutes until cheese is melted and slightly browned.  Don't walk away!

Remove from oven, sprinkle with chopped basil and drizzle with reduced balsamic vinegar.

Oh my gosh, then take a fork and dig in.  It will be the most mouthwatering meatless meal you've had in decades.  I'm not kidding.

And if you're not a fan of open-faced sandwiches, put two of them together and take a big bite, while the juices run down your chin.  That'd be pretty.