Caprese Sandwich

Ruth M. Moran

A quick and fresh vegetarian sandwich loaded with tomatoes, mozzarella, arugula, and a tangy balsamic basil pesto sauce on toasted ciabatta.

Perfect for a light lunch or easy meal prep.

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Prep Time 10

Cook Time 2

Total Time 12

Course Light Dinner, Lunch, Snack

Cuisine American, Italian-Inspired

Servings 2 sandwiches

Equipment

1 Baking Sheet
1 small mixing bowl
1 spoon or spatula
1 knife
1 Cutting board

Ingredients

For the Sandwich:

2 ciabatta rolls or 4 slices of sandwich bread / ½ French baguette
½ cup baby arugula
½ fresh mozzarella ball 4 oz, sliced ¼-inch thick
1 medium Roma tomato sliced ¼-inch thick

For the Balsamic Pesto Sauce:

2 tablespoons pesto sauce
2 tablespoons mayonnaise
½ tablespoon balsamic vinegar
1 teaspoon extra virgin olive oil

Instructions

Preheat the Oven: Start by preheating your oven to 375°F (190°C).
This ensures that when the ciabatta rolls go in, they toast evenly and develop a lovely golden crisp on the edges.
While the oven warms, you can prepare the other ingredients so everything comes together seamlessly.
Prepare the Ciabatta Rolls: Take your ciabatta rolls and slice them horizontally, creating a top and bottom half for each sandwich.
Place the cut sides facing up on a lined baking sheet.
This will allow the heat to directly crisp the bread without drying it out.
Toast them in the preheated oven for 1–2 minutes, just until slightly golden and warm, but not overly browned.
Keep a close eye—they can go from perfectly crisp to over-toasted very quickly.
Slice the Mozzarella and Tomatoes: While the rolls are warming, slice the fresh mozzarella ball into ¼-inch thick rounds.
Aim for uniform slices so that each bite has a consistent cheesy texture. Next, slice the Roma tomato into similar ¼-inch thick rounds.
This ensures the tomato layers are juicy but not too watery, which keeps the sandwich from becoming soggy.
Wash and Prep the Arugula: Rinse the baby arugula thoroughly under cold running water to remove any dirt or grit.
Gently pat it dry with a clean kitchen towel or paper towel.
The arugula adds a peppery, fresh flavor that balances the creaminess of the mozzarella, so it’s important to keep the leaves crisp.
Make the Balsamic Basil Pesto Sauce: In a small mixing bowl, combine 2 tablespoons of pesto sauce, 2 tablespoons of mayonnaise, ½ tablespoon of balsamic vinegar, and 1 teaspoon of extra virgin olive oil.
Stir vigorously until the mixture is smooth, creamy, and fully blended.
This sauce will be the flavor anchor of your sandwich, offering a tangy, herby, and slightly sweet bite in every mouthful.
Spread the Sauce on the Bread: Using a spoon or spatula, spread approximately 1 tablespoon of the balsamic basil pesto sauce evenly over the bottom half of each toasted ciabatta roll.
Make sure to reach the edges so every bite has a touch of that delicious sauce.
Layer the Arugula: Place a generous handful of baby arugula on top of the sauce.
This layer adds a crisp, refreshing texture and a slightly peppery flavor that complements the creamy mozzarella and tangy tomatoes perfectly.
Add the Mozzarella Slices: Arrange the mozzarella slices neatly over the arugula.
Make sure the slices are evenly distributed so each bite is rich and cheesy.
The mozzarella provides the creamy, satisfying protein that makes this sandwich filling and nutritious.
Layer the Tomato Slices: Next, place the tomato slices on top of the mozzarella.
Slightly overlap them if necessary to ensure every bite gets juicy tomato flavor.
Tomatoes are naturally hydrating and fiber-rich, adding freshness and subtle acidity that balances the richness of the cheese and sauce.
Top with More Sauce: Drizzle or spread a little more of the balsamic basil pesto sauce on the top half of the bread.
This extra layer enhances flavor, adds moisture, and ties all the sandwich layers together beautifully.
Assemble the Sandwich: Carefully place the top ciabatta half over the stacked layers of arugula, mozzarella, and tomatoes.
Press down gently to hold everything together without squishing the delicate ingredients.
Serve Immediately: For the best texture and flavor, serve the Caprese Sandwich immediately while the bread is warm and the ingredients are fresh.
If desired, cut each sandwich in half diagonally for an appealing presentation.
Enjoy as a quick lunch, light dinner, or even a grab-and-go meal for busy days.
Storage Tips (Optional): If you need to prepare sandwiches ahead of time, keep the ingredients separate.
Store the bread, sliced tomatoes, mozzarella, and arugula in airtight containers and assemble just before serving.
The pesto sauce can also be pre-made and refrigerated, ensuring your sandwiches stay fresh and crisp for up to 2 days.

Notes

This sandwich is best enjoyed fresh; the mozzarella and tomatoes can release moisture over time, making the bread soggy.
For extra flavor, lightly drizzle the tomato slices with olive oil or a tiny pinch of salt before assembling.
You can substitute ciabatta with sourdough, whole-grain, or baguette slices depending on your preference.
To make the sandwich more protein-rich, consider adding a few slices of avocado or a sprinkle of nuts/seeds.
Adjust the balsamic pesto sauce to taste; you can make it tangier with extra balsamic vinegar or creamier with more mayonnaise.