Caprese Sandwich Recipe

This recipe for a Caprese sandwich is great for a picnic! Tomatoes, fresh mozzarella, and creamy basil sauce make up this vegetarian sandwich.

Two large or 4 smaller sandwiche – 1 baguette (16 ounces) – 1 tablespoon thick balsamic vinegar or balsamic glaze* – 1 tablespoon extra-virgin olive oil – 1 ½ cups baby arugula – 1 mozzarella ball (8 ounces) – 2 medium ripe tomatoes, sliced into ¼-inch thick round – Flaky sea salt or kosher salt Creamy basil sauce (this makes extra**) – 1 small or ½ medium clove garlic, roughly chopped – ½ cup mayonnaise – ½ cup (1 ounce) lightly packed fresh basil – ¼ teaspoon fine sea salt – Lots of freshly ground black pepper, to taste


Step 1


Preheat oven to 400��F. Cut the bread in half lengthwise, stack it, and slice it down the middle to make two large or four small sandwiches.

Step 2

Lay sliced bread on a baking sheet with the cut sides up. Bake for 5 minutes until warmed and lightly golden around the edges.

Step 3

Meanwhile, make the creamy basil sauce*: Blitz roughly chopped garlic in a food processor to finely chop. After scraping the sides, add mayo, basil, salt, and pepper. Blend until smooth, then reserve.

Step 4

Lightly drizzle balsamic and olive oil over half of the cut bread sides to assemble sandwiches. Place rocket on top and add mozzarella rounds.

Step 5

Add the sliced tomato and a little flaky salt. Spread the basil sauce generously on the cut side of the remaining bread slices. Place them face-down over tomatoes. Enjoy.

See Also

Margherita Pizza Recipe