Is there anything more refreshing than a Caprese salad? This tomato, fresh mozzarella, and fresh basil dish becomes a vegetarian sandwich with a few extra twists for more flavor than ever. Made either cold or with the fresh mozzarella melted, we are obsessed with this simple meatless sandwich for spring and summer!
I’ve been eating Caprese salad ever since I went to Italy for the first time over 10 years ago. To this day, I still HAVE to order it if I see it on the menu. I probably eat one plate a day when I go to Italy! This easy Caprese sandwich is my at-home way of getting Caprese in as a main course.
And what’s not to love about this sandwich? It’s absolute perfection with a crusty, chewy baguette layered with thick slices of creamy mozzarella and fresh tomatoes, garlicky pesto, and a drizzle of sweet, tangy balsamic glaze. I’m getting hungry and dreaming of Italy now…
What Make This Recipe So Good
Baguette – This long, golden brown bread with a crispy crust and chewy inside is the perfect texture for holding the pesto and olive oil without getting soggy. No plain white bread for this sandwich!
Tomato – Fragrant tomatoes that are ripe and juicy are a must for a Caprese salad and for this sandwich. Make sure you are buying the best, plumpest tomatoes you can find for a burst of sweet flavor.
Fresh mozzarella – Rich, creamy mozzarella gives this sandwich its classic Caprese taste.
Basil leaves – The main ingredient in pesto, fresh basil leaves have a slightly peppery and minty flavor.
Pesto – Made with basil, pine nuts, and garlic, pesto adds extra Italian flavor to this sandwich. Fresh, nutty, and fragrant, homemade pesto is preferable, but store-bought will work, too.
Balsamic glaze – Sweet and tangy, you absolutely do not want to skip the balsamic glaze. The sweetness is what helps make this sandwich taste like real Caprese, and it perfectly complements the salty mozzarella, juicy tomato, and herbal basil and pesto.
How To Make Caprese Sandwiches
Preheat broiler if you’re making melted caprese sandwiches.
Slice your baguette in half.
Mix together the mayo and pesto. Spread on the bottom half of the baguette, and lightly spoon olive oil on the top half.
Place slices of the tomatoes on the bottom half of the bread. Each slice should overlap the last one a little bit. Add the mozzarella slices on top. Season with plenty of salt and pepper.
Pop the sandwich into the broiler for a warm, melty Caprese. Let it sit for a few minutes until you can see the mozzarella is starting to melt a bit. Remove it from the oven. (Obviously, skip this step if you want a cold sandwich!)
Drizzle the mozzarella and tomatoes with balsamic glaze. Layer some basil leaves over, and then top your sandwich with the other half of the baguette.
Cut in half and serve with a bowl of olive oil for dipping.
Top Tips For Making
- You can also grill your sandwich in a panini press or indoor grill machine if you prefer!
- Use mozzarella di bufala if you can find it. It’s mozzarella made with water buffalo milk and is super creamy and rich.
- Don’t refrigerate your tomatoes! Keep them at room temperature for the best taste. If you slice one, and it looks watery and isn’t flavorful, sprinkle the slices with salt and let them sit for about 30 minutes.
More Delicious Sandwich Recipes
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Caprese Sandwich (Melted or Cold)
Ingredients
- 1 baguette about 12”
- 1 large tomato sliced into about 1/2" slices
- 4 slices fresh mozzarella 1/2" slices
- 6 basil leaves fresh
- 2 tablespoons mayonnaise
- 1 tablespoon pesto
- 1 tablespoon olive oil
- 1 tablespoon balsamic glaze
- salt
- pepper
Instructions
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Preheat broiler if making melted sandwich.
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Slice baguette in half.
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Mix mayo and pesto together and spread on bottom half of baguette. Spoon olive oil over other half.
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Place tomato slices on bottom half of baguette, each slice overlapping the last slightly. Add mozzarella slices on top. Season with salt and pepper.
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Melted caprese: Place sandwich is broiler for several minutes until mozzarella is melting slightly. Remove from oven.
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Drizzle mozzarella and tomatoes with balsamic glaze and layer basil leaves over. Top sandwich with other half of baguette.
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Cut in half and serve with a bowl of olive oil for dipping.
Recipe Notes
- Cooking option: Can also use panini press or indoor grill machine
- Mozzarella: Use mozzarella di bufala (mozzarella made with water buffalo milk) if you can find it.
- Tomatoes: Don’t refrigerate. Keep at room temperature for the best taste. If they are watery and not flavorful, sprinkle tomato slices with salt and let them sit for about 30 minutes prior to making sandwich.
Hi, Cheryl; my name is Tracy. I’m not a “poster” I’m a “lurker” meaning I come, read, pin recipes to cook and keep it moving. I just wanted to say that I really enjoy your blog. I’ve tried probably about 10 of your recipes and they all have come out brilliantly. Thank you for giving me meal inspiration (because I’m clueless). See you around the blog. Take care and stay safe out there.
Glad you’re loving it!