Recipe inspired by French Market, a wonderful café in Kansas City.
*Balsamic note: I love Napa Valley Naturals’ Grand Reserve Balsamic Vinegar—make sure you get the bottle with “25 stars” on it. It’s under $10 and typically available at Natural Grocers and other well-stocked grocery stores. Or, buy balsamic glaze (DeLallo makes one) or make your own balsamic glaze by gently simmering runny vinegar on the stovetop until it is reduced by half.
**Basil sauce notes: The ingredients as written yield the bare minimum (3/4 cup) that I can make in my 11-cup food processor. You may need to double the recipe for a larger food processor. Or, make it by hand—finely chop the basil, press or mince the garlic, and whisk together the ingredients in a bowl. Leftovers make a stellar veggie dip, and they’re also nice on eggs or avocado toast.
Storage suggestions: To transport these sandwiches in a cute, picnicky fashion, wrap them in parchment paper and tie them around the middle with twine.