[1] Open-face Caprese sandwich for breakfast or brunch (photos #1 and #4 © Stella Cheese).

[2] Mozzarella, tomatoes and basil are the components of “everything” Caprese. Check out the recipes (photo © S Vario Photo | Panther Media).

[3] The same concept turns into crostini for snacks or cocktails. Here’s the recipe (photo © DeLallo).

[4] Thanks to Stella Mozzarella for the breakfast sandwich recipe.

August is National Sandwich Month.

Usually, we head to our Sandwich Glossary and pick a different type of sandwich each time we make one.

Go beyond the everyday tuna or grilled cheese to something more celebratory, bánh mì or a Croque Monsieur?

With the beautiful summer tomatoes at hand, we’re adding them to every type of sandwich.

Here, an open-faced sandwich for breakfast or brunch—although you can have one any time.

Think of it as a variation of Eggs Benedict or a sophisticated Egg McMuffin.

If you’d rather have a more conventional sandwich, make a:

 
And check our:

 
 
RECIPE: CAPRESE BREAKFAST & BRUNCH SANDWICH

Ingredients For 4 Open-Face Sandwiches

 
Preparation

1. THINLY SLICE the tomatoes and mozzarella. Lightly toast the English muffins (this can be done while you continue prepping).

2. POACH the eggs: Add a few inches of water to a cooking pot and bring to a light simmer. Add the white vinegar and swirl lightly.

3. CRACK the eggs and slowly guide them into the swirling water. Allow them to cook for 2-3 minutes (the whites should be firm but flexible when removed).

4. REMOVE the eggs from the pot with a slotted spoon and carefully air-dry them on paper towels.

5. TOP one side of the toasted English muffins with a slice of mozzarella, tomato and poached egg. Add the basil, and lightly drizzle with balsamic. Garnish with a grind of black pepper.
 

MORE CAPRESE RECIPES

It’s more than salad. How about Caprese sandwiches and pasta?