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Home Recipes By Type Sandwiches

Caprese Sandwich With Pesto Aioli

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By: Diana Published on May 21, 2024

This post may contain affiliate links. Please read my disclosure policy.

two tomato and cheese sandwiches on a cutting board. Text overlay says "Caprese Sandwich"

Turn your favorite Italian salad into a hearty vegetarian meal with this easy Caprese Sandwich recipe!

Just like the classic salad, layers of fresh mozzarella cheese and juicy tomatoes are paired with basil and balsamic glaze, but instead of just basil, we’re making a fresh homemade creamy basil pesto.

two homemade caprese sandwiches with sliced tomatoes, arugula, balsamic glaze, and sliced cheese.


I am in love with all things Caprese: Caprese Salad, Caprese Pasta Salad, and my Burrata Caprese Salad are in a pretty solid rotation at my house all year long, but especially in the summer when the tomatoes are fresh and extra flavorful.

This isn’t exactly a caprese salad, but it IS an easy recipe for a caprese sandwich! I’m adding bread to an otherwise carb-free meal to make it extra satisfying and easy to eat with your hands!

This sandwich would make the perfect picnic meal! The recipe makes enough for two large sandwiches or four smaller ones, so you can share it with your favorite people.

Caprese Sandwich Recipe Highlights

  1. A Delicious Vegetarian Sandwich — Thick slices of fresh mozzarella give this sandwich a good amount of protein, making it a super satisfying vegetarian meal.
  2. Traditional Caprese Flavors — The formula for the perfect caprese is simple, and it looks just like the Italian Flag: Red tomatoes, creamy white cheese, and green basil peso.
  3. Versatile Recipe — Sandwich recipes like this one are very forgiving and easy to adjust to suit your preferences. You can add other fresh veggies or sliced deli meats to change it up.

Key Ingredients

Every ingredient in this sandwich is important! Use the freshest, highest-quality ingredients to make the most delicious caprese sandwiches.

The ingredients needed to make a fresh Caprese sandwich on a baguette.

Complete list of ingredients and amounts can be found in the recipe card below.

  • Basil Pesto: I don’t recommend using store-bought pesto for this recipe. It can often taste bitter and bland. Instead, use fresh basil, parmesan cheese, pine nuts, and olive oil to make your own fresh basil. We’ll add mayo to the mix to create a pesto aioli that is just amazing!
  • Bread: I suggest using a thick French Baguette for this sandwich. You could also use Ciabatta rolls or toasted Italian Bread.
  • Tomatoes: I’m using three different colors of fresh, juicy heirloom tomatoes for my sandwiches, but any fresh tomatoes will work just fine.
  • Mozzarella: Caprese requires soft, fresh Mozzarella cheese, rather than the firmer cheese that you would use to top pizza or casseroles. But this is a ball or a log, and slice it into rounds.
  • Balsamic Glaze: For a hint of savory, umami, acidic flavor. Look for this glaze near the Italian foods at the store or near the other types of vinegar.

How To Make Fresh Pesto Aioli

fresh basil, pinenuts, and parmesan cheese in the bowl of a food processor.
1. Use your food processor to combine pine nuts, basil leaves, parmesan cheese, salt, and pepper.
homemade basil pesto in a food processor. A red spatula is holding it up to show the slightly chunky texture.
2. Pulse: Blend until the mixture is smooth, scraping down the sides as needed. Gradually add olive oil until incorporated.
mayonnaise added to pesto in the bowl of a food processor, viewed from overhead.
3. Add Mayo: Stir in the mayonnaise.
Basil pesto aioli in the bowl of a food processor with the blade, viewed from above.
4. Done! Your Pesto Aioli is ready to add to your sandwiches
a small white bowl of pesto aioli with a small spoon. In the background are fresh tomatoes and a baguette.

How to Make a Caprese Sandwich

italian loaf spread with pesto.
1. Add the Pesto: Start with toasted baguettes. Spread the peso aioli on both cut sides.
sliced heirloom tomatoes seasoned with salt and pepper.
2. Next, Tomatoes: Season the tomato slices with salt and pepper, then arrange them on the bottom halves of the bread.
sliced fresh mozzarella on a caprese sandwich, drizzled with balsamic glaze.
3. Mozzarella: Top the tomatoes with mozzarella cheese slices. Drizzle with balsamic glaze.
bread layered with tomatoes, balsamic, fresh mozzarella and arugula.
4. Arugula: For added freshness and flavor, top the sandwiches with arugula. Add the top halves of the baguette and serve!

Tip!

Season as you go! Give each layer of the sandwich a sprinkle of salt and ground black pepper so that each ingredient can really shine.

Recipe Tips

  • Make it Ahead: Once you’ve assembled these sandwiches, they’ll be good for just a few hours because the moisture in the tomatoes and basil sauce will make the bread soggy. However, you can prep the ingredients further ahead of time.
  • Take it Outside: If you want to take your sandwiches on a picnic, wrap them well with aluminum foil, or in parchment paper tied with twine for a cute presentation.
  • A Vegan Option: Use sliced avocado in place of the mozzarella cheese, and make vegan pesto sauce with your favorite vegan Parmesan cheese and mayo substitutes. My carrot top pesto recipe would also be delicious, using nutritional yeast in place of the cheese!
half french baguette layered with pesto, tomatoes, and mozzarella to make a caprese sandwich.

Storing Tips

It’s best to enjoy this caprese sandwich within 2-3 hours of putting it together. If you’re not going to eat it immediately, wrap well and store in the fridge.

Additions and Variations

Wondering what else you can add to this simple caprese sandwich? Here are some tasty and flavorful ideas:

Bread: Instead of toasted baguette, use soft focaccia, hard rolls, sourdough, or submarine rolls.

Greens: Arugula adds a peppery bite to the sandwich, or replace it with baby spinach, crisp romaine, or alfalfa sprouts.

Add-ins: Try crispy bacon or pancetta, sundried tomatoes, pickled or fresh red onion, or sliced olives.

What to Serve with Caprese Sandwiches

These simple sandwiches pair wonderfully with cold salads such as Pesto Potato Salad, Green Goddess Salad, or Tortellini Salad.

You might also like to try some of my Italian-inspired soups, like Minestrone, Creamy Chicken Florentine Soup, or White Bean Soup.

Recipe FAQs

What else can I do with Pesto Aioli?

This creamy homemade condiment can be used on any type of sandwich! You can see how I use pesto to make a delicious chicken pesto sandwich. It’s delicious with turkey, sliced chicken, or your favorite deli meats too.

What’s the best way to toast baguettes for sandwiches?

You probably can’t fit a sliced baguette in your standard toaster, but it’s easy to toast up in the oven! Preheat the oven to 350°F (180°C), or 160°C for a fan oven, and toast the rolls, cut side up, on a baking sheet for about 6 minutes.

Can I make my own balsamic glaze?

If you can’t find it in the store, it’s easy to make a balsamic reduction from scratch! Simply cook 2 cups of balsamic vinegar with a ½ cup of brown sugar in a saucepan at low heat until it’s thick and syrupy.

More Simple Sandwiches

Smoked Salmon Bagel and Cream Cheese

Classic Chicken Salad

BLT Sandwich

Chicken Pesto Sandwich

All Sandwich Recipes →

You’re going to love this easy-to-prepare Caprese Sandwich Recipe! The homemade Peso Aioli is delicious on so many other things, so feel free to make extra!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
two homemade caprese sandwiches with sliced tomatoes, arugula, balsamic glaze, and sliced cheese.
5 from 1 vote
(Click stars to rate!)

Caprese Sandwich

Prep Time: 10 minutes mins
Total Time: 10 minutes mins
Author: Diana
Print Rate Recipe
This easy Caprese Sandwich Recipe turns your favorite Italian salad into a hearty sandwich slathered with homemade pesto aioli.
2 large sandwiches
This easy Caprese Sandwich Recipe turns your favorite Italian salad into a hearty sandwich slathered with homemade pesto aioli.

Recipe Video

Equipment

  • Food processor

Ingredients 

Pesto Aioli:

  • 1 cup fresh basil leaves no stems
  • 2 tablespoons pine nuts
  • 1 small clove garlic
  • ¼ cup (21 g) grated parmesan cheese
  • ⅛ teaspoon ground black pepper
  • ¼ teaspoon salt
  • ¼ cup (60 ml) extra-virgin olive oil
  • ½ cup (125 g) mayonnaise

Sandwiches:

  • 1 12-ounce (340 g) French baguette
  • 2 medium ripe tomatoes sliced
  • 8 ounces (225 g) fresh mozzarella cheese sliced
  • 2 tablespoons (30 ml) balsamic glaze
  • salt and ground black pepper to taste
  • 1 cup arugula packed

Instructions 

  • Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Slice the bread in half lengthwise, and place on a baking sheet cut side up and bake for 6 minutes or until lightly toasted.
  • In a food processor, blend basil, pine nuts, garlic, Parmesan, black pepper, and salt until smooth scraping down the sides as needed.
  • Gradually add olive oil until incorporated, then stir in mayonnaise to complete the pesto aioli.
  • Spread the pesto aioli on both cut sides of the toasted baguette.
  • Season the tomato slices with salt and pepper.
  • Arrange seasoned tomato slices on the bottom halves, top with mozzarella, drizzle with balsamic glaze, and add arugula. Cover with the top halves of the baguette and serve.

Notes:

  • Make it Ahead: Once you’ve assembled these sandwiches, they’ll be good for just a few hours because the moisture in the tomatoes and basil sauce will make the bread soggy. If you want to prep the ingredients further ahead of time, you can.
  • Serving Size: This recipe makes 2 large sandwiches or 4 smaller ones. 
  • Take it Outside: If you want to take your sandwiches on a picnic, wrap them well with aluminum foil, or in parchment paper tied with twine for a cute presentation.
  • A Vegan Option: Use sliced avocado in place of the mozzarella cheese, and make vegan pesto sauce with your favorite vegan Parmesan cheese and mayo substitutes. 

Nutrition Information

Calories: 1572kcal, Carbohydrates: 99g, Protein: 49g, Fat: 109g, Saturated Fat: 29g, Polyunsaturated Fat: 35g, Monounsaturated Fat: 40g, Trans Fat: 0.1g, Cholesterol: 122mg, Sodium: 2619mg, Potassium: 751mg, Fiber: 6g, Sugar: 16g, Vitamin A: 2799IU, Vitamin C: 21mg, Calcium: 959mg, Iron: 8mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Kimberly Eshelman says

    Posted on 8/31/24 at 15:29

    5 stars
    I made this for my brother and he devoured it. So fresh and good. Followed the recipe.

    Reply
    • Little Sunny Kitchen says

      Posted on 8/31/24 at 19:29

      Yay! Thank you so much for trying my recipe and for the amazing feedback.

      Reply

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