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.
Servings: 4
Calories: 490kcal
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
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.
Nutrition
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