caprese sandwich

This Caprese sandwich is the BEST summer lunch! Because the ingredients here are so simple, each one really shines through. Make sure to use the best tomatoes, basil, mozzarella, and bread you can find!

Caprese Sandwich

(3.5-inch) Focaccia squares (sliced in half)

arugula

mozzarella ball, sliced

tomatoes (sliced)

Roasted Cherry Tomatoes (optional)

Pickled Onions (optional)

Basil leaves

Extra-virgin olive oil (for drizzling)

Flaky sea salt and black pepper

Assemble the sandwiches on the focaccia with the arugula, mozzarella, and tomato slices. Add the roasted tomatoes and a few pickled onions, if desired.

Top with basil leaves, a drizzle of olive oil, and season with salt and pepper.

Adorable bite-sized tea sandwiches perfect for afternoon tea or for party appetizers.

Mozzarella, Tomato, and Basil Tea Sandwiches

white bread

mozzarella cheese

Campari tomatoes

basil leaves

Find a round cookie cutter that will cut out 2 circles from a slice.Take the same cookie cutter and see which Campari tomatoes are similar in size. The ones that are too small, I won&#039;t use for the sandwiches. This cookie cutter will be the one we use to cut the mozzarella and the bread.

Use a mandoline slicer to cut tomatoes evenly.Cut tomatoes 1/4&quot; thick. Drain sliced tomatoes on paper towels.Juicy tomatoes will instantly make your tea sandwiches soggy so I like to lay them out on a paper towel. Let it drain with another paper towel on top while prepping the rest of the ingredients.

Cut out mozzarella circles using cookie cutter.The pre-sliced fresh mozzarella cheese saves a ton of time. Just peel each slice apart and use the cookie cutter to cut each circle. If the mozzarella is too watery, blot them a bit with a paper towel. Clean and dry the cookie cutter.If you can&#039;t find the pre-sliced mozzarella, you can get a block of mozzarella cheese, slice it, then cut out the circles. Aim for 1/4&quot; thickness.

Cut bread into circles.Use the cookie cutter to cut out circles out of the white bread. Try not to cut the crust.

Assemble the tea sandwiches from the bottom up.Bread, mozzarella cheese, bread, tomato slice, bread, and skewer on basil leaf with a cocktail fork.Start with a bread circle, then top with mozzarella cheese. They should stack perfectly on top of each other. Top with another bread circle. Take the drained tomato and place it on the bread. Layer one more piece of bread. Finally, the basil leaf is placed on top and the cocktail fork goes right through the center, holding the whole tea sandwich together.

Fresh tomatoes and mozzarella cheese make this sandwich recipe a summer time favorite.

How to Make The BEST Caprese Sandwich

sourdough or other sturdy bread

olive oil

arugula leaves

tomato

mozzarella

5-10 basil leaves

balsamic vinegar

kosher salt and black pepper

Drizzle the olive oil on the slices of bread. Layer the arugula, then tomato slices, then mozzarella slices. Top with torn basil leaves and season with kosher salt and pepper. Drizzle with balsamic glaze and more olive oil if desired. Eat and enjoy.

Pesto Caprese Sandwich is an easy vegetarian sandwich recipe for a picnic , or a party. It features tomatoes, fresh mozzarella and pesto.

Pesto Caprese Sandwich

garlic

walnuts toasted

vegetarian parmesan (grated)

extra virgin olive oil more as needed (use divided)

Couple twists black pepper

Salt

Panini /ciabatta bread/sourdough (or of choice)

Ripe but firm Tomatoes (thinly sliced)

count slices Fresh Mozzarella (or more if desired)

spinach (or greens of choice)

Olive Oil

Balsamic reduction

salt

Couple twists pepper

garlic powder

Italian herb blend.

Pulse garlic in your food processor.

Add walnuts and pulse again.

Now throw in the basil, cheese, salt, pepper.

Pulse with pouring oil from the chute to aid blending.

Reserve some oil to top the pesto.

Use as needed.

Basil Pesto

Thinly slice the tomatoes and fresh Mozzarella.

Place spinach, tomatoes, and cheese on a plate.

Drizzle it with some olive oil, balsamic reduction, a pinch of salt, pepper, garlic powder, and dried Italian herbs.

For filling part

Slightly warm up the bread if desired.

Spread pesto on slices of bread.

Add in tomatoes followed by spinach and mozzarella cheese layer.

Add another bread slice on the top and gently press the sandwich.

With a sharp knife cut it into four equal pieces.

If desired secure each piece with a toothpick or cocktail pick.

For making sandwich bites

These Caprese Sandwiches are the perfect summer lunch- made with juicy ripe tomatoes, fresh mozzarella cheese, fresh basil, and  pest0-mayo on a baguette, they are great made ahead or packed for picnic lunches on the go.

20-24 inch baguette

pesto- store-bought, arugula pesto or Basil Pesto

mayo

tomatoes,

mozzarella balls, sliced

salt and pepper

balsamic vinegar,

garlic cloves

smoked almonds (or toasted almonds, or pinenuts)

Basil leaves (or flat-leaf parsley)

Cups packed Arugula

cup olive oil

lemon juice

1/4-1/2 tsp kosher salt (if your almonds

cracked pepper

Make arugula pesto if using: Place everything in a food processor and pulse repeatedly, until uniformly combined, but not too smooth.

Slice baguette in half lengthwise, leaving one side intact. Toast it a little if you like.

Mix the 1/4 cup mayo and 3-4 tablespoons pesto together. Slather over the insides of the baguette.

Layer with mozzarella and tomatoes. Season with salt and pepper.

Add the fresh basil. Drizzle with olive oil and balsamic.

Close the baguette and cut it into 5- 6 pieces. Tightly wrap any leftovers and keep in the fridge for up to 2-3 days.

This Caprese sandwich recipe is perfect for picnics! This vegetarian sandwich features tomatoes, fresh mozzarella and creamy basil sauce. Recipe yields 2 large (as shown) or 4 medium sandwiches.

baguette (16 ounces)

baby arugula

mozzarella ball (8 ounces)

Flaky sea salt salt

mayonnaise

(1 ounce) lightly packed fresh basil

fine sea salt

Lots of freshly ground black pepper,

Preheat the oven to 400 degrees Fahrenheit. Slice the bread in half lengthwise, then stack it back together and slice it down the middle to form two large sandwiches, or again to make 4 small. Place the sliced bread on a baking sheet with the cut sides facing up. Bake for 5 minutes, or until warmed through and turning lightly golden around the edges.

In the meantime, prepare the creamy basil sauce*: In a food processor, blitz the roughly chopped garlic to chop it more finely. Scrape down the sides, then add the mayo, basil, salt and pepper. Blend until smooth, then set aside.

 To assemble the sandwiches, lightly drizzle balsamic and olive oil over half of the cut sides of bread. Layer some arugula on top, then weigh it down with rounds of mozzarella. Top with the sliced tomato, then sprinkle the tomato lightly with flaky salt.

Spread the basil sauce generously over the cut side of the remaining slices of bread. Place them face down over the tomatoes. Enjoy.

Made this today and it was great! Used a good vegan mozzarella and mayo which worked out well. It was slices of vegan mozzarella which isn’t traditional but I think the richness of the sauce made up for it. Thanks Kate for such a great and easy summer dish.

This is delicious!! My kids love it eat these! Big hit for our family and has become our favorite summer dish!!

Made it immediately!  Delicious...all of my favorites in a perfect portable sandwich!

Love, love your recipes.   I make caprese sandwich with ciabatta bread in my panini maker.  I like your style. Can’t wait to try.   Would you’ve a healthy alternative to Mayo?  Thanks.

Looks great, but how many pine nuts does the recipe require?

My whole family devoured these! 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.

Thanks so much for another yummy recipe-- made a perfect Sunday night supper even if I adapted it a bit to use what I had here (no baguette on hand so toasted some Dave's Killer Bread) and used 1/2 mayo and 1/2 plain Greek yogurt in the sauce/spread- delicious!

DELICIOUS!   Paired it with a salad and it was the perfect sandwich to make on a hot summer day.  Any day for that matter  ;-).  Only problem now is my husband is going to ask me to make it for him all the time.

Do you think the pesto sauce could be made ahead of time?  A couple of days? I want to take this out of town with me and won’t have access to a food processor nor much kitchen space.

This was an excellent sandwich! The combination of basil sauce with balsamic glaze was perfect. I added an extra layer of tomatoes (no sub for mozzarella needed!) for my vegan daughter and she loved it!

I made this for lunch today-incredible!  Your recipes never fail!  You make my veggie lifestyle 10x easier!  Thanks!

We had this for dinner last night, and it is amazing!!  There was enough bread left for one sandwich, and I was gone all morning hoping my husband wasn't going to eat it for lunch.  Thank goodness he didn't, so I had another sandwich.  The basil sauce is fantastic, and I plan to use it on BLTs asap!  Thank you for sharing the recipe.

I just made this and it is amazing.  Thank you!

Oh, Kate, I forgot to say that I served the sandwich with fresh strawberries and blueberries!

These turned out so delicious, my friends still rave about them! The addition of arugula is genius. 

If you’re lazy like I am, fresh basil leaves, a drizzle of olive oil and balsamic glaze are quicker than making the basil sauce. I will try the sauce next time though since it sounds amazing!

That sauce is bonkers! I want to put it on everything I eat. Used cashew mozzarella and it was delicious.

Thank you for sharing!

Hi Kate! I love Caprese salad/appetizer, so HAD to try this!  I made the mayo spread the day before, and assembled the sandwich last night.  Sooooo good!!  One question...the mayo spread did not come out the light green as shown in your pictures, so not sure what went wrong?  It was still yummy, but a bit mayonnaise-y.  I actually have a 7 cup food processor, and carefully measured the ingredients as called for.  I'm not a food processor pro (yet!), but did use the same blade as shown in your example.  I know color probably doesn't matter as long as it tasted right, but thinking it may be even better if more accurate?  I'm guessing I need to use more basil, but would appreciate your thoughts.  I also want to try the spread with the Greek yogurt, or half and half as another fan suggested.   

I'm a fairly new fan, and have only had chance to try about a handful of your recipes, but can't wait till I can try many more!  Each and every one has been easy to follow, and comes out AMAZING!!  I often share your recipes, and recommend your site to family and friends.  You are so talented, and thank you for sharing your gift!

Kate, this is my family’s favorite. I always order caprese sandwiches at restaurants and this one is far superior. Thank you for your delicious recipes.

Excellent recipe. We substituted spinach and added a bit of dijon mustard to basal mayo sauce. Everyone enjoyed this. Thanks.

https://content.jwplatform.com/videos/cAvlEsPD.mp4

Watch how to make Caprese sandwich in this short recipe video! This vegetarian sandwich features tomatoes, fresh mozzarella and creamy basil sauce.

Everyone always LOVES these delicious and simple toasts. Serve them as a side dish or appetizer. A crusty baguette toasted with fresh mozzarella and tomato and garnished with basil.

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