Caprese Sandwich
This Caprese Sandwich is one of the best sandwiches I’ve ever eaten. Chewy, crusty bread and basil pesto combine with fresh tomatoes, mozzarella and peppery arugula. It is so good!
Caprese Sandwich: A Lunch Favorite
If you love the flavors in a traditional Caprese Salad, you are going to adore this Caprese sandwich recipe! It’s one of my favorite quick lunches, especially this time of year when fresh tomatoes are just so good.
The combination of ingredients in this Caprese sandwich is incredible: chewy bread, soft cheese, peppery arugula, garlicky pesto, sweet juicy tomato and tangy balsamic. Serve it with some fresh fruit or chips for lunch, or enjoy it as a light summer dinner, with a simple green salad on the side.
Ingredient Notes
- Bread: My favorite to use for this sandwich is a chewy, crusty baguette. You can also use ciabatta or sourdough. It’s important to use a hearty bread that can stand up to the sandwich fillings.
- Pesto Sauce: Using pesto as a sandwich spread brings so much flavor to this sandwich. You can use store-bought or my homemade pesto.
- Fresh Mozzarella: Fresh mozzarella is softer and more flavorful than low moisture mozzarella (the kind you’d typically buy for grating). It’s what’s used in a Caprese salad and what we’re using in this sandwich.
- Tomato: Use a slicing tomato or heirloom tomato.
- Salt and Pepper: Add a sprinkle to make the flavors pop.
- Baby Arugula: Arugula is one of my favorite greens and its peppery flavor works so well in this sandwich.
Balsamic Glaze
I love to add a drizzle of balsamic vinegar to this sandwich before serving. Ideally you want to use a thick balsamic vinegar with great flavor. My favorite is Whole Foods Aged Balsamic Vinegar of Modena, which is imported from Italy and aged at least 3 years. (Not sponsored, I just love it! I drizzle it on salads all the time, along with a drizzle of olive oil – most simple dressing ever and so good.) Alternatively, you can add a drizzle of Balsamic Glaze.
How to Make a Caprese Sandwich
- Spread pesto sauce on the bottom slice of bread for each sandwich.
- Add the sliced mozzarella and tomato. Sprinkle on a little salt and pepper, to taste.
- Top with the arugula. Then drizzle on a bit of balsamic vinegar or balsamic glaze.
- Serve and devour!
More Sandwich Recipes
- Tuna Melt
- Breakfast Sandwich
- Avocado Egg Salad
- Chicken Salad Recipe
- BBQ Chicken Sliders
- Ham and Cheese Sliders
- Air Fryer Grilled Cheese
Caprese Sandwich
Ingredients
- 1 baguette, or ciabatta or sliced sourdough
- ½ cup basil pesto, homemade or store-bought
- 8 ounce ball fresh mozzarella cheese, sliced
- 1 medium/large slicing tomato, sliced
- kosher salt and freshly ground black pepper, to taste
- 1 cup baby arugula
- thick balsamic vinegar or balsamic glaze*, optional, for drizzling
Instructions
- Slice the baguette into 4 equal parts and then slice each part in half lengthwise.
- Set the tops of the sandwiches aside and spread pesto sauce on the bottom slice of bread for each sandwich. On top of the pesto, place sliced mozzarella and tomato slices. Sprinkle a little salt and pepper on the tomatoes, to taste.
- Top with arugula. If desired, drizzle with balsamic vinegar or balsamic glaze. Place top pieces of bread on each sandwich and serve.
Notes
- For the balsamic drizzle you want to use a thick balsamic vinegar with great flavor. My favorite is Whole Foods Aged Balsamic Vinegar of Modena, which is imported from Italy and aged at least 3 years. (Not sponsored, I just love it!) Alternatively, you can add a drizzle of Balsamic Glaze.
Just wanted to say I love the receipe choices. Not terribly involved and soooo good. Thank you.