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A cross section of a caprese sandwich, stood upright on one end to show the inside of the sandwich.

Caprese Sandwich (with Toasted Option)

A classic mozzarella and tomato salad, turned into a sandwich you can enjoy melted or cold!
Prep: 10 minutes
Cook: 0 minutes
Broil (Optional) 3 minutes
Total: 10 minutes
Yield:2 6-inch sandwiches

Equipment

  • Cutting board
  • Sharp chef's knife
  • large bread knife
  • small mixing bowl
  • mixing spoon or whisk
  • Broiler optional
  • baking sheet optional

Ingredients

For the Caprese Sandwich

  • 1 large red tomato approximately 10-12 ounces
  • 8 ounces fresh mozzarella see Notes
  • 1 12-inch baguette
  • 2 tablespoons full-fat mayonnaise
  • 1 tablespoon pesto
  • 1 tablespoon high-quality olive oil
  • salt to taste
  • freshly cracked black pepper to taste
  • 1 tablespoon balsamic glaze plus more as desired
  • 6 leaves fresh basil

Serving Suggestions (All Optional)

  • high-quality olive oil

Instructions

  • Slice 1 large red tomato into ½-inch-thick rounds. Set aside.
  • Slice 8 ounces fresh mozzarella into ½-inch-thick rounds. Set aside.
  • Slice 1 12-inch baguette in half length-wise. Place both halves of baguette on flat surface, cut-side up.
  • Optional: If toasting sandwich, preheat broiler on High, with oven rack positioned approximately 8 to 12 inches below heating element.
  • Add 2 tablespoons full-fat mayonnaise and 1 tablespoon pesto to small mixing bowl. Stir or whisk ingredients together until fully combined. Spread pesto mixture evenly onto cut-side of bottom baguette half.
  • Spoon 1 tablespoon high-quality olive oil evenly over cut-side of top baguette half. Be careful not to concentrate oil in one spot or bread can become soggy.
  • Place slices of tomato on bottom baguette half in one layer, with each slice slightly overlapping.
  • Place slices of mozzarella on top of tomato slices in one layer. Sprinkle salt and freshly cracked black pepper over mozzarella to taste.
  • Optional: Place sandwich halves cut-side up on baking sheet and place baking sheet under broiler. Broil sandwich 2 to 3 minutes or until bread is lightly toasted and mozzarella is melted slightly. Carefully remove baking sheet from beneath broiler.
  • Drizzle 1 tablespoon balsamic glaze over entire layer of mozzarella, then top mozzarella with 6 leaves fresh basil, placed evenly across sandwich.
  • Cover mozzarella and tomatoes with top half of baguette, placed cut-side down. Slice sandwich in half, creating two 6-inch sandwiches, and serve with dipping bowl of high-quality olive oil if desired.

Notes

  • Tomato: For the best flavor, keep your tomatoes at room temperature - don't refrigerate them! When you slice the tomato, if you find it's really watery, place the slices on a wire rack over a baking pan. Sprinkle salt on each tomato slice, let them rest 10 minutes or so, then lightly pat away drawn-out moisture with paper towels. Flip the tomato slices over and repeat. You can lightly rinse off any leftover salt if you want, then begin your sandwich.
  • Fresh Mozzarella: Use one 8-ounce ball of fresh mozzarella, sliced into ½-inch-thick rounds OR use half a 16-ounce package of pre-sliced fresh mozzarella. Entirely optional, but if you can find it, I recommend using mozzarella di bufala (mozzarella made with water buffalo milk)!
  • Balsamic Glaze: Store-bought balsamic glaze is totally fine! You can also make a thinner version with my balsamic vinaigrette recipe.
  • Broiler: You can use a panini press or an indoor grill if you'd rather.
 
Untoasted Option: To enjoy this sandwich as-is, without toasting the bread or melting the mozzarella, simply disregard the two steps noted "Optional". Follow the remaining instructions as written.
Toasted Bread Only: To toast the bread without warming the rest of the sandwich, light brush the cut side of each baguette half with olive oil, then broil the baguette halves cut-side up until lightly toasted. After broiling, assemble the sandwich as instructed above, ignoring the two steps noted "Optional".

Nutrition

Serving Size: 1 6-inch caprese sandwich | Calories: 699kcal | Protein: 28g | Fat: 41g | Saturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 86mg | Sodium: 911mg | Potassium: 420mg | Total Carbs: 49g | Fiber: 3g | Sugar: 6g | Net Carbs: 46g | Vitamin A: 2220IU | Vitamin C: 20mg | Calcium: 692mg | Iron: 1mg
Recipe By:Cheryl Malik