tomato mozzarella sandwich

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.

Caprese Sandwich

20-24 inch baguette

pesto- store-bought, arugula pesto or Basil Pesto

mayo

tomatoes,

mozzarella balls, sliced

basil leaves

salt and pepper

olive oil

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)

balsamic vinegar

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.

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Caprese Sandwich

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Top 4 tomato mozzarella sandwich recipes from across the web

The most viewed tomato mozzarella sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Caprese Sandwich

Caprese Sandwich

Caprese Sandwich

Caprese Sandwich

The most viewed tomato mozzarella sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine