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Wednesday: Caprese Subs and Corn on the Cob

The Caprese is a classic combo that works on its own, on a pizza, in a pasta and now in a sub. Be sure to soak the bread a bit in the vinegar dressing. As a matter of fact, these can be made ahead, wrapped tightly and served  - I think they are even better that way.
Serves: 4     Prep: 15     Cooking: 20


For the Subs
4 ripe tomatoes
1 lb fresh mozzarella in water
1 bunch basil
2 baguettes or 4 sub rolls, not sourdough
2 tablespoons balsamic vinegar
2 tablespoons olive oil½ teaspoon kosher salt
1 teaspoon Italian herb seasoning
For the Corn
4-6 ears corn
1 tablespoon butter, optional


Prep Opportunity
Shuck the corn.
Set a large pot of salted water to boil.
Slice open the baguettes or rolls.
Using a large spoon, generously drizzle the dressing over each piece of bread.
Slice the tomatoes and mozzarella into ¼” thick slices.
Layer tomatoes, basil leaves and mozzarella and cap with bread.
Add corn to boiling water and cook for 6-8 minutes.
Serve subs, cut in half, with corn on the cob.