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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. 

Caprese Sandwich

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 25
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Vegan Lunch, sandwich
  • Method: blended
  • Cuisine: Northwest
  • Diet: Vegetarian

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.


Ingredients

Units Scale

Arugula Pesto (makes one cup)


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

  • 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

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