This simple and delicious caprese sandwich is so fresh and tasty, and easy to make!
Is it weird that I can still remember vividly the first caprese sandwich I ever ate? It was in 2010 and I was in nursing school. It was my birthday, and I was so busy with school that I only had a 45 minute break in my day to get together with my husband for a birthday lunch. They had just opened a Corner Bakery across the street from our apartment complex, so we picked up our two year old from child care, drove to the restaurant, and ordered some sandwiches. I remember taking my first bite of fresh mozzarella, juicy tomatoes, fresh basil, and crusty bread, while looking across the booth at my husband and tiny daughter, and thinking how lucky I was. I was in an awesome (albeit time-consuming) nursing program, I had the best and most supportive little family, and I had an amazingly tasty sandwich to eat. What more could a girl want?
It’s been seven years since then, and while my life is definitely a little different now, it’s still pretty great! One thing that hasn’t changed is my love for caprese sandwiches. 🙂 I developed my own recipe a few years ago, and it’s just as good as that sandwich I remember. I think I could eat this sandwich for lunch every single day and never ever get sick of it. There’s something magical about the combination of fresh, juicy tomatoes and creamy mozzarella, with the added flavor from the crisp basil leaves and fresh pesto. The spring mix salad on top adds a delicious crispness and texture, and the crusty, chewy baguette holds everything together. It’s a super simple and easy meal, and definitely one of my favorites!
Simple Caprese SandwichPrint Recipe
- 1 small baguette ends removed, cut in half
- 2 tablespoons fresh pesto
- 2 ripe tomatoes cored and sliced thinly
- 3-4 ounces fresh mozzarella sliced thinly
- fresh basil leaves
- balsamic vinegar
- spring mix salad
- Slice each half of the baguette in half horizontally and spread both sides with pesto. On one side, layer alternating slices of tomatoes and fresh mozzarella. Top with fresh basil leaves and drizzle with balsamic vinegar, then add the spring mix to the top. Enjoy!
Originally published on Somewhat Simple