Go Back
–+ servings
Print Recipe
4.67 from 3 votes

Caprese Sandwich

Recipe from Two Peas and Their Pod

A classic Italian sandwich made with tomatoes, fresh mozzarella, 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.
Prep Time10 minutes
Total Time10 minutes
Course: Main Course, sandwich
Cuisine: Italian
Keyword: basil, mozzarella cheese, tomato
Servings: 4
Calories: 490kcal


  • 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


  • 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!


Feel free to add avocado slices, prosciutto, grilled chicken, peach slices, red onion, and/or a drizzle of hot honey. This is an easy sandwich to customize.


Calories: 490kcal | Carbohydrates: 59g | Protein: 24g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 1019mg | Potassium: 292mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1599IU | Vitamin C: 14mg | Calcium: 327mg | Iron: 1mg