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

Ingredients

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 oil
½ teaspoon kosher salt
1 teaspoon Italian herb seasoning
 
For the Corn
4-6 ears corn
1 tablespoon butter, optional

Cooking Instructions

Prep Opportunity
Shuck the corn.
1
Set a large pot of salted water to boil.
2
Slice open the baguettes or rolls.
3
Using a large spoon, generously drizzle the dressing over each piece of bread.
4
Slice the tomatoes and mozzarella into ¼” thick slices.
5
Layer tomatoes, basil leaves and mozzarella and cap with bread.
6
Add corn to boiling water and cook for 6-8 minutes.
7
Serve subs, cut in half, with corn on the cob.