Quick Summary
Caprese Sandwich- a classic Italian sandwich made with tomatoes, fresh mozzarella cheese, and basil. To make the sandwich extra special, add pesto, arugula, and a drizzle of balsamic vinegar. The perfect summer sandwich when tomatoes are in season.
The best part of summer has to be fresh garden tomatoes. You can’t beat a ripe, juicy tomato right from the vine. I love making bruschetta, pico de gallo, tomato salads, roasted tomatoes, tomato basil soup, and of course the classic Caprese Sandwich.
A Caprese Sandwich always hits the spot on a hot summer day. There is no cooking required and the flavors are SO fresh!
Start with toasted bread and then layer it up with goodies. Pesto, fresh mozzarella, tomatoes, a little bit of arugula, basil leaves, and finish with a drizzle of high quality olive oil and balsamic vinegar. SO simple and SO good!
This sandwich screams summer and is a MUST make during tomato season. Make for lunch, dinner, or take on a picnic!
Table of Contents
Ingredients
- Ciabatta bread– use a serrated knife to cut in half lengthwise. I like to grill or toast the bread so it doesn’t get soggy.
- Olive oil– for brushing the bread and drizzling.
- Basil pesto– I like to use our homemade basil pesto, but store bought is fine too. Pro tip-keep pesto in the freezer so you always have it on hand.
- Fresh mozzarella cheese– fresh mozzarella is the BEST! Don’t use part skim mozzarella cheese for this sandwich.
- Tomatoes– use the best tomatoes you can find, garden tomatoes are the best! Slice them into thick slices.
- Arugula– I like to add arugula for a peppery kick and it’s always good to get more greens!
- Basil leaves-fresh basil leaves are a MUST for a caprese sandwich.
- Balsamic vinegar or balsamic glaze– for drizzling!
How to Make a Caprese Sandwich
- Preheat a grill pan to high heat.
- Rub each half of the bread with olive oil. Grill the bread, cut side down, for 3-5 minutes or until light grill marks appear.
- Add the top half of the ciabatta and gently push down on the sandwich. Use a serrated knife to cut into sandwiches. Enjoy!
- Spread the insides of the bread with pesto.
- Add the fresh mozzarella slices to the bottom piece of bread.
- Top with tomato slices and season with salt and pepper.
- Add the arugula and basil leaves.
- Drizzle with a little olive oil and balsamic.
- Add the top half of the ciabatta and gently push down on the sandwich.
- Use a serrated knife to cut into sandwiches.
Variations
This recipe makes one big sandwich that you cut to make several sandwiches. If you want to make a single sandwich, you can use 2 slices of bread or a ciabatta roll and reduce the ingredients.
- Use your Favorite Bread. A baguette, focaccia, whole grain, or sourdough are all good options. If you need the sandwich to be gluten-free, use gluten-free bread.
- Add Protein. Chicken, turkey, salami, bacon, or prosciutto are all good options. You can even top with a fried egg, why not?
- Burrata– instead of fresh mozzarella cheese, use creamy burrata. Break up the balls and add to the sandwich.
- Feeling Fruity? Top the sandwich with peach slices, avocado slices, or even pear slices.
- Mix Up the Greens. Instead of arugula, add spinach. Or you can just use fresh basil.
- Add Onion– add thin slices of red onion or pickled red onion.
- Roasted Red Peppers– I love adding peppers to my sandwich!
- Sweeten it Up! Add a drizzle of honey or hot honey!
- Basil Vinaigrette– if you don’t want to use pesto, try my basil vinaigrette!
What to Serve on the Side
- Simple Arugula Salad
- Simple Kale Salad
- Easy Green Salad
- Fruit Salad
- Watermelon Feta Salad
- Baked Garlic Parmesan Potato Wedges or Roasted Sweet Potato Wedges
- Potato Salad
More Caprese Recipes
- Caprese Garlic Bread
- Caprese Pasta Salad
- Summer Caprese Salad
- Caprese Avocado Toast
- Berry Caprese Salad
- Caprese Eggs Benedict
- Caprese Breakfast Casserole
Caprese Sandwich
Ingredients
- 1 loaf ciabatta bread, halved lengthwise (or baguette)
- Olive oil, for brushing bread and drizzling
- 3 to 4 tablespoons pesto
- 8 ounces fresh mozzarella cheese, sliced (can use burrata cheese)
- 3 to 4 ripe tomatoes, sliced
- 1 1/2 cups arugula
- 8 to 10 basil leaves
- Kosher salt and freshly ground black pepper, to taste
- Drizzle of thick balsamic vinegar or balsamic glaze
Instructions
- Preheat a grill pan to high heat.
- Rub each half of the bread with olive oil. Grill the bread, cut side down, for 3-5 minutes or until light grill marks appear. Spread the insides of the bread with pesto.
- Add the cheese and tomato slices to the bottom piece of bread. Season with salt and pepper. Top with arugula and basil leaves. Drizzle with a little olive oil and balsamic.
- Add the top half of the ciabatta and gently push down on the sandwich. Use a serrated knife to cut into sandwiches. Enjoy!
Notes
Nutrition
Have you tried this recipe?
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