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.
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
- A Delicious Vegetarian Sandwich — Thick slices of fresh mozzarella give this sandwich a good amount of protein, making it a super satisfying vegetarian meal.
- 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.
- 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.
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
How to Make a Caprese Sandwich
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!
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.
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!
Caprese Sandwich
Recipe Video
Equipment
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
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
Kimberly Eshelman says
I made this for my brother and he devoured it. So fresh and good. Followed the recipe.
Little Sunny Kitchen says
Yay! Thank you so much for trying my recipe and for the amazing feedback.