Caprese Sandwich Recipe

This Caprese Sandwich is the perfect summer meal made with juicy ripe summer tomatoes, fresh mozzarella cheese, fresh basil, and flavorful pesto-mayo on a baguette.  Make them ahead for picnics, potlucks, and lunches on the go.

The Caprese Sandwich I always make

When tomato season hits, this Caprese Sandwich is one of the first meals I make!  It’s a little easier than our BLT sandwich, but just as satisfying! There’s nothing like perfectly ripe summer tomatoes, so juicy and sweet, and as a chef, I try not to do too much to them and simply allow their amazing flavor to shine through. Here are a few more reasons to love this sandwich:

• Make it ahead! This sandwich can be made ahead and keeps for a few days in the fridge, a nice treat to come home to.
• Packable. Make a whole baguette and bring it to your next picnic- it travels well.
• Fast and easy. Made with really simple ingredeints, you probably already have, you can make this in no time flat!
• A crowd pleaser! We made this in our catering business and cut it into smaller portions on a large platter. Everyone loves it!

What is a Caprese Sandwich?

A caprese sandwich is a twist on the classic caprese salad- made with the same ingredeints, but served up in a baguette.

Caprese Sandwich Recipe Ingredients

• Fresh Baguette – we love making this on a baguette, but French bread would also work. 
• Ripe Tomatoes- the star of the sandwich, use heirloom tomatoes, or any juicy vine-ripened summer tomatoes!
• Pesto – store-bought pesto works fine here or make our Arugula Pesto or Basil Pesto.  In a pinch, you can simply sub fresh basil leaves!
• Mayo – for richness
• Mozzarella Cheese – for that classic caprese flavor.
• Basil leaves or try arugula for a nutty peppery flavor!
• Garnishes: Salt & pepper, olive oil, balsamic vinaigrette or balsamic glaze

Best Bread for Caprese Sandwich

Opt for the freshest baguette you can find! Ciabatta bread and soft French bread will also work in a pinch here.

How to Make a Caprese Sandwich

Start off with a good crusty baguette.  I usually make a whole baguette‘s worth of sandwiches…keeping the leftovers for the next day.

Step one: Split the baguette in half lengthwise, with a serrated knife, leaving one side intact (this makes for easier handling when it’s full of goodies), and toast in the oven till warm and just barely browned. Not too toasty or it will scrape the roof of your mouth.

Step two: Mix your favorite Pesto with Mayo. I often use this Arugula Pesto here but Basil pesto works great too!

Of course, you can use store-bought pesto!

Step three: Generously spread the Pesto-Mayo on both sides of the bread.

Step five: Add some sliced ripe summer tomatoes.  Here are some heirloom varieties from our garden.

Top with more basil, drizzle with olive oil, balsamic, and a little salt and pepper.

Step six: Close it up and cut into 5-6 sandwiches!

Storing your Caprese Sandwich

Wrap tightly and store in the fridge for 2-3 days.

Serving Suggestions for Tomato Mozzarella Sandwich

Serve with a leafy green salad or pasta salad: It would be delcious with a Caesar salad, or this orzo pasta salad!

Serving Tips

• If serving a large group, serve as an appetizer in smaller portions, like “finger sandwiches”.  Cut them into 1 to 2-inch slices, skewer, and serve them on a large cutting board like we do in our catering business.
• If making a large quantity, store them whole, wrapped tightly up one day ahead, then cut right before serving.

Caprese Sandwich Recipe

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• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 25
• Total Time: 25 minutes
• Yield: 6
• Category: Vegan Lunch, sandwich
• Method: blended
• Cuisine: Northwest
• Diet: Vegetarian

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Description

These Caprese Sandwiches are the perfect summer lunch- made with juicy ripe tomatoes, fresh mozzarella cheese, fresh basil, and  pest0-mayo on a baguette, they are great made ahead or packed for picnic lunches on the go.

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Ingredients

Units USM

• 20-24 inch baguette
• 3-4 tablespoons pesto- store-bought, arugula pesto or Basil Pesto
• 1/4 cup mayo
• 3-4 ripe tomatoes, medium
• 1-2 large mozzarella balls, sliced
• 10 basil leaves
• salt and pepper
• drizzle of olive oil
• drizzle of balsamic vinegar, or balsamic glaze

Arugula Pesto (makes one cup)

• 2 large garlic cloves
• 1/4 cup smoked almonds (or toasted almonds, or pinenuts)
• 1 cup packed Basil leaves (or flat-leaf parsley)
• 2 cups packed Arugula
• 1/2 cup olive oil
• 1/8 cup fresh lemon juice
• 1/4-1/2 tsp kosher salt (if your almonds are heavily salted, use salt to taste.)
• cracked pepper

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Instructions

1. Make arugula pesto if using: Place everything in a food processor and pulse repeatedly, until uniformly combined, but not too smooth.
2. Slice baguette in half lengthwise, leaving one side intact. Toast it a little if you like.
3. Mix the 1/4 cup mayo and 3-4 tablespoons pesto together. Slather over the insides of the baguette.
4. Layer with mozzarella and tomatoes. Season with salt and pepper.
5. Add the fresh basil. Drizzle with olive oil and balsamic.
6. Close the baguette and cut it into 5- 6 pieces. Tightly wrap any leftovers and keep in the fridge for up to 2-3 days.

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Notes

Feel free to sub avocado or goat cheese for the mozzarella. 

Turn this into an appetizer ( finger sandwiches) by cutting into 14-16 pieces, using skewers or toothpicks to hold it together (skewer before cutting).

Nutrition

• Serving Size: with 1 cup cheese
• Calories: 303
• Sugar: 8.1 g
• Sodium: 1113.3 mg
• Fat: 12.7 g
• Saturated Fat: 1.1 g
• Carbohydrates: 34 g
• Fiber: 4.3 g
• Protein: 14.1 g
• Cholesterol: 5.1 mg