Caprese Sandwich

Written by on in ALL RECIPE, DINNER, HOME

The Caprese sandwich recipe is perfect for picnics! This submissive sandwich features tomatoes, fresh mozzarella, and delicate basil sauce.

Caprese Sandwich

How to make Caprese Sandwich

Picnic season is then! We’re enjoying a lovely spring in Kansas City. Our homegrown tomatoes won’t be ready for a while, but I’m participating in my favorite fun-and-games sandwich with you since I can find great tomatoes at the store now. This Caprese sandwich recipe is inspired by the classic Caprese salad. It features ripe red tomatoes and sliced fresh mozzarella with the most infectious delicate basil sauce. For redundant flavor, I also added a little muzzle of balsamic ginger and a small sprinkle of arugula.

Caprese Sandwich

Sandwich all of that inside a blunt loaf of French birthstone, and you’ll have an impeccably movable sandwich for picnics or road passages. Or, enjoy it at home for a quick mess from now through the end of tomato season this fall. His tomato and mozzarella sandwich is an atrocious submissive sandwich that offers a surprising quantum of protein, thanks to the cheese. This recipe is my manual rendition of my go-to sandwich at our original French café. They’ve just added it back to the menu, so I’m agitated that I can order it there or make one at home. Now you can do it.

Caprese Sandwich

Caprese Sandwich constituents

Just flashback — the better the chuck and the tomatoes, the better the sandwich! Then what you’ll need.

Birthstone
French birthstone is perfect for this sandwich, or you can use any high-quality chuck you have at home formerly.
Homemade Creamy Basil Sauce
You’re going to fall in love with this sauce! It’s easy to whip together in the food processor, or by hand if you’d rather. You’ll need mayonnaise, fresh basil, garlic, swab and pepper. The leftover sauce makes a lovely veggie dip.
Thick Balsamic ginger
Pungent balsamic ginger provides some infectious discrepancy to the creaminess of the sauce and the mozzarella. We need to use thick balsamic ginger then (the regular watery kind will make your sandwich wet).
I love Napa Valley Naturals’ Grand Reserve Balsamic ginger — make sure you get the bottle with “25 stars” on it. It’s under 10 and is generally available at Natural Grocers and other well-grazed grocery stores. Or, buy balsamic glaze (DeLallo makes one) or make your balsamic glaze.
Arugula
Arugula offers a light crunch and fresh, fiery flavor. I love it, but you can skip it if you don’t.
Mozzarella
Use one ball of mozzarella, which is different from the part-skim block of mozzarella that you buy for pizza. For the stylish flavor, conclude with a mozzarella ball that’s packed in water, rather than vacuum-sealed.
Ripe Tomatoes
Specifically, look for medium-sized, juicy, red tomatoes. They will shine in this sandwich.

Caprese Sandwich

Caprese Sandwich Tips

To make a Caprese sandwich, you can keep in mind the following:

  • For the bread, use focaccia or ciabatta bread. If you want crispiness, use crusty bread.
  • For the sauce, use creamy basil pesto. You can buy it from the store or make it at home.
  • For tomatoes, use sun-dried tomatoes in butter. They are delicious and rich in umami.
  • For vegetarians, replace regular pesto and mozzarella with vegan pesto and vegan mozzarella.

Please let me know how your sandwiches turn out in the comments! I love hearing from you.

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Caprese Sandwich

Recipe by K.B MarksCourse: ALL RECIPE, DINNER, HOME
Servings

3

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

316

kcal
Total time

25

minutes

Ingredients

  • Two large or 4 smaller sandwiches

  • 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 rounds

  • 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

  • Cook Mode Prevent your screen from going dark

Directions

  • Preheat the roaster to 400 degrees Fahrenheit. Slice the chuck in half lengthwise, also mound it back together, and slice it down the middle to form two large sandwiches, or again to make 4 small bones. Place the sliced chuck on a baking distance with the cut sides facing over. Singe for 5 twinkles, or until warmed through and turning smoothly golden around the edges.
  • In the meantime, prepare the delicate basil sauce, In a food processor, blitz the roughly diced garlic to hash it more finely. Scrape down the sides, also add the mayo, basil, swab, and pepper. Mix until smooth, also set away.
  • To assemble the sandwiches, smoothly muzzle balsamic and olive oil painting over half of the cut sides of the chuck. Subcaste some arugula on top, also weigh it down with rounds of mozzarella. Top with the sliced tomato, also sprinkle the tomato smoothly with the short swab.
  • Spread the basil sauce freehandedly over the abbreviated side of the remaining slices of chuck. Place them face down over the tomatoes. Enjoy.

Notes

  • The recipe was inspired by the French Market, an awful café in Kansas City.
  • Balsamic note- I love Napa Valley Naturals’ Grand Reserve Balsamic ginger — make sure you get the bottle with “25 stars” on it. It’s under 10 and is generally available at Natural Grocers and other well-grazed grocery stores. Or, buy balsamic glaze (DeLallo makes one) or make your balsamic glaze by gently stewing watery ginger on the stovetop until it’s reduced by half.
  • Basil sauce notes- The constituents as written yield the bare minimum (¾ mug) that I can make in my 11-mug food processor. You may need to double the form for a larger food processor. Or, make it by hand — finely hash the basil, press or hash the garlic, and whisk together the constituents in a coliseum. Leftovers make an astral veggie dip, and they’re also nice on eggs or avocado toast.
  • Storehouse suggestions- To transport these sandwiches in a cute, panicky fashion, wrap them in diploma paper and tie them around the middle with twine.

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