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.
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Why You’ll Love This Italian Caprese Sandwich Recipe
- An Easy Summer Meal. We want our summer meals easy, breezy, and full of fabulous fresh produce and this caprese sandwich delivers on all fronts. This is THE recipe to put those beefsteak tomatoes you’ve been growing to use.
- Enjoy It Hot or Cold. Options: you have them! This is a fantastic sandwich to wrap up and bring to a picnic, but it’s also delish in toasty melt form. (For another perfect picnic sandwich, try this Chickpea Salad Sandwich.)
- That Creamy Pesto Spread, Though. Some caprese sandwiches just add basil, while others spread pesto onto the bread. I wanted to go the extra mile here so I made the basil element into a creamy spread slathered onto the bread. It really makes these sandwiches next-level delectable.
5 Star Review
“I’m in love with this sandwich, my whole family loves it! The mayo, yogurt, basil pesto mix is to die for!”
— Deanna —
How to Make a Caprese Sandwich
The Ingredients
- Bread. You can use a baguette, ciabatta loaf, or individual ciabatta rolls.
- Pesto. I like to use my homemade Basil Pesto, but you can use store-bought for a shortcut.
- Plain Greek Yogurt. Or mayonnaise for a more traditional choice.
- Tomatoes. This is the perfect recipe for those giant colorful heirloom tomatoes you find at the farmers’ market.
- Fresh Mozzarella. Creamy dreamy fresh mozzarella—you just can’t beat it!
- Flaky Salt. Maldon or fleur de sel.
- Pepper. Freshly ground black pepper has a more well-rounded flavor than pre-ground pepper.
- Fresh Basil. Don’t even think about using dried. Not for Caprese!
- Balsamic Vinegar. Use a thick, syrupy aged balsamic vinegar to keep your caprese sandwich from going soggy, or use a balsamic glaze.
- Extra-Virgin Olive Oil. This is where you’re going to want to use a fruity, aromatic variety.
- Other Optional Additions. Pickled Onions, anchovy fillets, capers.
The Directions
- Cut the Bread. Use a serrated knife to cut it in half lengthwise.
- Scoop the Bread. Use your fingers to scoop out some of the insides of the bread. Now eat that bread because it’s DELICIOUS and good bread should never go to waste. (You can also use it to make homemade breadcrumbs.)
- Make the Spread. Stir together the pesto and yogurt or mayo.
- Spread on Bread. Get in those nooks and crannies.
- Start Topping. Layer on the mozzarella and tomatoes, then add some grinds of freshly cracked pepper and salt.
- Finish. Add the basil, balsamic vinegar, and olive oil, then press on the top. Serve the caprese sandwiches cold or toast in the oven. Slice and ENJOY!
Recipe Variations
- Add Another Green. Peppery arugula or baby spinach can be added instead of or in addition to the fresh basil.
- Make It a Wrap. Instead of using bread, wrap the filling in a large tortilla or lavash.
- Try Another Pesto. Arugula or parsley pesto would also work well.
- Add Chicken. Make a grilled chicken caprese sandwich by adding Grilled Chicken Breast.
What to Serve with Caprese Sandwiches
- Soup. A bowl of soup pairs perfectly with this Caprese sandwich. Try my Crockpot Tomato Soup or Roasted Carrot Soup.
- Salad. Keep it light and fresh with Spinach Strawberry Salad with Balsamic Poppy Seed Dressing.
- Chips or Fries. For a more casual meal, serve your caprese sandwich with a side of Air Fryer Potato Chips, Brussels Sprouts Chips, or Zucchini Fries.
Recipe Tips and Tricks
- Use Fresh Mozzarella. Fresh mozzarella is key. Avoid pre-shredded or low-moisture mozzarella as it won’t give you that signature caprese creaminess.
- Don’t Skip the Flaky Salt. Adding flaky salt to the tomatoes enhances their flavor and brings out their natural sweetness.
- Serve Immediately. This sandwich is best enjoyed immediately because those juicy tomatoes will make the bread soggy. (If you want to bring these sandwiches to a picnic or make them for a work lunch, you can buy some time by spreading the pesto aioli on both sides of the bread, which forms a barrier.)
Caprese Sandwich
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4 sandwiches
Fresh mozzarella and thick, ripe tomato slices are paired with a creamy pesto spread and basil in this summery caprese sandwich recipe.
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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
Instructions
- 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.
Video
Notes
- TO STORE: Wrap the caprese sandwiches in foil or plastic wrap and refrigerate for up to a day. Note that the bread will likely become soggy due to the moisture from the tomatoes and vinegar.
- TO REHEAT: Place the sandwiches back in the oven at 375°F to crisp up the bread and warm the fillings, or simply eat them cold.
Nutrition
Serving: 1(of 4)Calories: 566kcalCarbohydrates: 61gProtein: 26gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 47mgPotassium: 352mgFiber: 3gSugar: 9gVitamin A: 1.313IUVitamin C: 8mgCalcium: 460mgIron: 4mg
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I’m in love with this sandwich, my whole family loves it! The Mayo, yogurt, basil pesto mix is to die for! I think I need to make this again next week and double the recipe.
Thank you Deanna!
I absolutely love your recipes! I paired it with a salad and it was the perfect sandwich to make on any day. Only problem now is my husband is going to ask me to make it for him all the time.
So happy to hear you are enjoying the recipe, Gemma! Thank you!
So yummy. I usually don’t like Mayo but made the sauce for my boys. It smelled so good I put it on my sandwich as well and it was so delicious! Very herby, not mayonnaise-y.
Glad you enjoyed it, Patricia!