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. (Original recipe 2011, updated 2022)
There’s nothing like perfectly ripe summer tomatoes, so juicy and sweet, and so I try not to do too much to them, allowing their amazing flavor to shine through. One of my favorite ways to highlight them is in this Caprese Sandwich.
What I love about this Caprese Sandwich is that it can be made ahead and is totally packable- perfect for outdoor picnics or hikes. The sandwich also keeps a few days in the fridge, a nice treat to come home to.
Over the years, we’ve had many iterations of this sandwich in our catering business- this recipe was first posted in 2011, when I kid you not, we were making 400 of these sandwiches a day for a while!
Crazy to think about! I much prefer the slower pace of my life these days. 😉
Start off with a good crusty baguette. I usually make a whole baguette‘s worth of sandwiches…keeping the leftovers for the next day.
Split the baguette 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.
Generously spread the Pesto-Mayo on both sides of the bread.
Layer the fresh mozzarella cheese.
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.
Close it up and cut into 5-6 sandwiches!
TIP: If serving a large group, serve as an appetizer in smaller portions, like “finger sandwiches” – cutting them into 1 to 2-inch slices, skewer, and serve them on a large cutting board like we do in our catering business.
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.
Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.