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September 9, 2021

Valerie grills sweet onions to amp up the smoky flavor in her Italian-inspired sandwiches!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at the best shows, take you inside the favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Smoky Caprese Sandwiches
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 25 min
Active: 20 min
Yield: 4 sandwiches

Ingredients

4 sandwich-sized ciabatta rolls, split through the middle
1 large red onion, cut into 1/4-inch-thick rings
5 tablespoons olive oil, plus more for drizzling
Kosher salt
1 cup loosely packed fresh basil leaves, cut into chiffonade
1/2 cup smoked almonds, chopped
1/4 teaspoon crushed red pepper flakes
3 large heirloom tomatoes, preferably mixed colors, sliced 1/4 inch thick
Freshly ground black pepper
1 pound fresh mozzarella, sliced 1/4 inch thick
1 cup arugula

Directions

Preheat the oven to 350 degrees F.

If your ciabatta rolls are very bready, pick out a little of the crumb. Put the rolls on a baking pan and bake until warm and crisp on the outside, about 10 minutes.

Meanwhile, heat a small grill pan or cast-iron pan over medium-high heat until very hot. Toss the red onion in 1 tablespoon of the oil and sprinkle with a little salt, then grill, turning occasionally, until slightly softened and charred in spots, about 6 minutes.

Stir together the basil, smoked almonds, crushed red pepper, 1/4 teaspoon salt and the remaining 4 tablespoons olive oil in a bowl.

Arrange the bottom halves of the ciabatta rolls on a work surface. Drizzle with a little olive oil, then arrange the tomatoes on top: sprinkle with salt and pepper. Next, top evenly with the onions, followed by the almond mixture. Lay the mozzarella on top: sprinkle with salt and pepper and drizzle with a little more olive oil. Top with the arugula and serve immediately.

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Valerie Bertinelli's Smoky Caprese Sandwiches ​| Valerie's Home Cooking | Food Network
youtube.com/watch?v=gaQZS2g-QCE

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