This green goddess caprese melt is made with tomato, mozzarella, slices of bacon, arugula, balsamic vinegar, and an avocado green goddess dressing.
Preheat the oven to 400°F and line a baking sheet with aluminum foil, making sure it wraps over the edges of the tray. Arrange the slices of bacon on the baking sheet, leaving about a half-inch between each one.
Bake the bacon in the oven for 20 minutes, until cooked through and they begin to crisp around the edges. Remove the baking sheet from the oven and use tongs to carefully transfer the slices onto a paper towel lined plate. Set aside until ready to use.
Add all of the avocado green goddess dressing ingredients to the pitcher of a blender. Blend the ingredients on high, until a smooth consistency is reached.
Taste and add more salt, if desired. If you prefer a runnier consistency, add more water about 1 tablespoon at a time.
Preheat the broiler to high and set out a clean baking sheet.
Cut each sandwich roll in half and lightly drizzle the inside with olive oil. Place each slice, cut side up, on the baking sheet. Layer the slices of mozzarella on the bottom half of each roll. Place the tray under the broiler and toast the buns until the top buns begin to toast and the cheese melts, about 3-4 minutes.
Add the baby arugula to a large mixing bowl. Pour about 2 tablespoons of the avocado green goddess dressing over the top toss to coat. Set aside the remaining dressing.
To assemble the sandwich, arrange 2 slices of bacon on top of the cheese and then place the slices of tomato on top of that. Drizzle a small amount of balsamic vinegar over each tomato. Add a handful of arugula onto the top of everything.
Smear extra green goddess dressing onto the inside of the top bun. Place the top bun on top of the arugula, squishing it down to keep everything in. Enjoy!