Vegetarian
Caprese Sandwich
Description
A good Caprese Sandwich is one of the simple pleasures of summer—and this sandwich isn’t just good, it’s GREAT. Thick slices of ripe tomato sprinkled with flaky sea salt star, alongside a creamy pesto spread and creamy fresh mozzarella.
Ingredients
- 1 baguette or ciabatta loaf about 16 ounces or 4 individual ciabatta rolls
- ⅓ cup Basil Pesto
- ¼ cup plain Greek yogurt or mayonnaise
- 2 large ripe tomatoes cut into ½-inch round slices
- 8 ounces fresh mozzarella ball cut into ½-inch round slices
- Flaky salt such as Maldon or fleur de sel
- Freshly ground black pepper
- Fresh basil leaves
- 1 to 2 tablespoons thick balsamic vinegar or balsamic glaze
- Extra-virgin olive oil
- Other optional additions: Pickled Onions, anchovy fillets, capers
Directions
- If you’d like to eat the sandwich warm, place a rack in the center of the oven and preheat to 400°F. Line a baking sheet with parchment paper.
- Split the baguette in half horizontally. With your fingers, remove some of the inner bread from the top and the bottom so you have more room for the filling. Place cut sides up on the baking sheet (or a large work surface if not toasting the sandwich in the oven).
- In a small bowl, stir together the pesto and the yogurt. Spread all over the bottom of the baguette—it will be a generous layer. If you have a little extra, you can spread it on the top of the bread.
- Add the mozzarella slices, tomato slices, and a sprinkle each of salt and pepper. Top with the basil and any other desired toppings. Drizzle on the balsamic and a little olive oil. Add the top slice of bread and press down gently.
- Place the sandwich in the oven and let toast for 3 to 5 minutes to warm through. Slice and enjoy immediately.
