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Caprese Sandwich

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. 

5 from 1 reviews

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.

Ingredients

Units

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
  • 1/41/2 tsp kosher salt (if your almonds are heavily salted, use salt to taste.)
  • cracked pepper

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.

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

Keywords: caprese sandwich, tomato sandwich, heirloom tomato sandwich, tomato basil sandwich, tomato mozzarella sandwich

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