Caprese Sandwich

This easy sandwich recipe can be yours in just 10 minutes. Caprese Sandwiches are a dreamy summer lunch idea; perfect for potlucks and picnics. The basil pesto aioli beautifully echoes the fresh basil leaves, making this one of the best summer sandwich recipes I've ever eaten.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 5

Total Time 10

Servings sandwiches

Calories 401kcal

Author Meggan Hill

Ingredients

For the pesto aioli:

1/2 cup mayonnaise
2 tablespoons homemade pesto or store-bought (see note 1)
1 1/2 teaspoons fresh lemon juice
1 small clove garlic grated
Salt and freshly ground black pepper

For the sandwiches:

6 ciabatta rolls halved (see note 2)
3/4 cup olive oil
1 cup arugula or spinach
1 pound fresh mozzarella cheese sliced 1/4-inch thick
3 medium tomatoes sliced 1/4-inch thick
1 cup fresh basil leaves (about 20 leaves)
balsamic vinegar (optional)

US Customary - Metric

Instructions

To make the pesto aioli:

In a small bowl, whisk together mayonnaise, pesto, lemon juice, and garlic. Season to taste with salt and pepper. Set aside.

To assemble the sandwiches:

Brush cut sides of ciabatta rolls with olive oil (I use about 1 tablespoon per half). In a nonstick skillet over medium-high heat, and working in batches, place the ciabatta halves cut-side down and toast until golden brown, about 3 to 5 minutes.
Spread pesto aioli on both sides of the toasted rolls. Add 1/4 cup arugula to each sandwich. Add a layer of mozzarella slices, followed by tomato slices.
Top each roll with 4 to 5 basil leaves. Drizzle balsamic over tomatoes, if desired, and sprinkle with salt and pepper.

Notes

Basil pesto: Store-bought pesto is fine, or you can make homemade pesto.
Ciabatta rolls: The dense, sturdy texture of bread stands up well to the rest of the Caprese Sandwich ingredients. If you can't find or don't love ciabatta, try portions of baguette, focaccia, or thick slices of sourdough boule.
Arugula: The peppery kick of these leafy greens plays nicely with the sweet tomatoes and salty mozzarella. If you prefer something a little milder, opt for spinach.
Fresh basil: Seek out lively, firm leaves without brownish spots, discolorations, or holes.
Yield: My Caprese Sandwich recipe creates 6 vegetarian sandwiches; perfect for a satisfying lunch or light dinner. For heartier appetites, consider stacking on some shredded or thinly-sliced leftover or rotisserie chicken.
Make ahead: Store sliced tomatoes and mozzarella separately in the refrigerator, then build the Caprese Sandwiches just prior to serving.
Storage: These Caprese Sandwiches are best enjoyed immediately after assembly. Wrap leftover sandwiches with plastic wrap or transfer to an airtight container, store in refrigerator 2 to 3 days.

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