Caprese Sandwich
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
10 mins
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Servings
4 sandwiches
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Calories
566 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Caprese Sandwich
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Fresh mozzarella and thick, ripe tomato slices are paired with a creamy pesto spread and basil in this summery caprese sandwich recipe.
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Ingredients
- 1 baguette about 16 ounces or 4 individual ciabatta rolls, or ciabatta loaf
- ⅓ cup basil pesto
- ¼ cup Greek yogurt plain, or mayonnaise
- 2 tomato cut into ½-inch round slices, large ripe
- 8 ounces mozzarella cut into ½-inch round slices, fresh ball
- salt such as Maldon or fleur de sel, flaky
- black pepper freshly ground
- basil fresh leaves
- 1 to 2 tablespoons balsamic vinegar thick, or balsamic glaze
- extra-virgin olive oil
- pickled onions optional additions
- anchovy fillets
- capers
Instructions
- If you'd like to eat the sandwich warm, place a rack in the center of the oven and preheat to 400°F. Line a baking sheet with parchment paper.
- Split the baguette in half horizontally. With your fingers, remove some of the inner bread from the top and the bottom so you have more room for the filling. Place cut sides up on the baking sheet (or a large work surface if not toasting the sandwich in the oven).
- In a small bowl, stir together the pesto and the yogurt. Spread all over the bottom of the baguette—it will be a generous layer. If you have a little extra, you can spread it on the top of the bread.
- Add the mozzarella slices, tomato slices, and a sprinkle each of salt and pepper. Top with the basil and any other desired toppings. Drizzle on the balsamic and a little olive oil. Add the top slice of bread and press down gently.
- Place the sandwich in the oven and let toast for 3 to 5 minutes to warm through. Slice and enjoy immediately.
Notes
- TO STORE: Wrap the caprese sandwiches in foil or plastic wrap and refrigerate for up to a day. Note that the bread will likely become soggy due to the moisture from the tomatoes and vinegar.
- TO STORE: Wrap the caprese sandwiches in foil or plastic wrap and refrigerate for up to a day. Note that the bread will likely become soggy due to the moisture from the tomatoes and vinegar.
- TO REHEAT: Place the sandwiches back in the oven at 375°F to crisp up the bread and warm the fillings, or simply eat them cold.
Nutrition Information
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Serving
1(of 4)
Calories
566kcal
(28%)
Carbohydrates
61g
(20%)
Protein
26g
(52%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Cholesterol
47mg
(16%)
Potassium
352mg
(7%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
1.313IU
(0%)
Vitamin C
8mg
(9%)
Calcium
460mg
(46%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 566kcal | 28% |
| Carbohydrates | 61g | 20% |
| Protein | 26g | 52% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 47mg | 16% |
| Potassium | 352mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1.313IU | 0% |
| Vitamin C | 8mg | 9% |
| Calcium | 460mg | 46% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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