The Best Caprese Sandwich
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This simple and totally delicious caprese sandwich is full of fresh garden ingredients, and tastes like summer!
It’s the end of August, and such a joyful time in my garden! Every time I go out to harvest, there’s an abundance of juicy, ripe, sweet tomatoes. My green beans are wrapping up, my peas are toast, and my zucchini plants seem to be nearing the ends of their lives. But if this year is anything like previous years, I’ll have a steady harvest of tomatoes all through September and into October. We use them in all sorts of delicious ways (like this garden tomato spaghetti sauce or this heirloom tomato galette), but one of my favorite ways to enjoy them is in this simple and delicious caprese sandwich!
I could eat one of these sandwiches every single day and never get sick of them! The combination of fresh creamy cheese, juicy and sweet tomatoes, crisp basil, and chewy bread is absolute heaven. I usually make caprese sandwiches with baguette, but since I started making my own ciabatta bread recently, I thought it would be perfect to use for sandwiches. And of course, I was 100% right. Caprese and ciabatta are the perfect pairing!
I am particularly proud of these sandwiches because I used homemade pesto (which I made earlier this summer using garden basil), tomatoes from the garden, fresh basil from the garden, and homemade ciabatta rolls. I just need to learn how to make homemade mozzarella and I’m all set! (Or maybe I’ll stick to buying it from the store, because that sounds much easier.) In any case, these sandwiches are fantastic! I’ve been eating them on repeat all summer long, and they are the perfect balance of light and fresh, but still hearty and filling. I can’t get enough of them!
Caprese Sandwich
Print Recipe
Ingredients
- 1/4 cup basil pesto
- 1/4 cup mayonnaise
- 4 ciabatta rolls sliced horizontally
- 12 slices fresh mozzarella cheese
- 1/2 cup fresh basil leaves
- 1 cup fresh arugula
- 2 large tomatoes sliced
- olive oil
- salt and pepper
Instructions
- In a small bowl, mix together the pesto and mayonnaise. Spread the pesto mixture on both sides of the ciabatta rolls.
- On one side of each roll, layer the mozzarella and fresh basil leaves. On the other, layer the arugula and sliced tomatoes. Drizzle both sides lightly with olive oil, then sprinkle with salt and pepper.
- Put the sandwich together and enjoy immediately, or refrigerate for up to 4 hours.
