Caprese Sandwich
A Caprese Sandwich - thick slices of fresh mozzarella cheese and tomatoes with basil, extra-virgin olive oil, and balsamic vinegar on crusty ciabatta bread - is the perfect meatless summer sandwich!
Servings: 1
Estimated Calories: 619
Ingredients
- ¼ of a 1-pound loaf ciabatta bread, cut in half lengthwise (or one ciabatta roll about 4 ounces)
- 3 slices fresh mozzarella cheese, ½ inch thick (about ¼ of a pound total)
- 2 large slices tomato, ½ inch thick
- salt, to taste
- black pepper, to taste
- 4 large fresh basil leaves
- 1 teaspoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
Instructions
- Place the bottom piece of bread on a plate.
- Place the fresh mozzarella slices on top of the bread.
- Add the tomato slices on top of the mozzarella; season to taste with salt and pepper (I don't recommend skipping the salt...you need it too bring out and enhance all the flavors; the sandwich can be somewhat bland without it).
- Place the basil leaves on top of the tomatoes.
- Brush the inside surface of the top piece of bread with the olive oil and then with the balsamic vinegar.
- Place the top piece of bread on the sandwich.
- Serve immediately.
Recipe Notes
- Since there are so few ingredients, you have to get the best, freshest, highest-quality ones you can find. It makes all the difference and is so worth it!
- I use ciabatta bread (or a ciabatta roll) for this sandwich because it's crusty on the outside, chewy on the inside, and sturdy enough to hold the fillings without falling apart or getting soggy. A good, crusty French baguette is another option. Just don't use a soft, flimsy bread.
- Because of the water content of the tomatoes and mozzarella along with the oil and vinegar, I don't recommend making this sandwich in advance because it can get soggy. It's always best made fresh right before serving!
- You can easily scale up the recipe for as many sandwiches as you need.
- Variations: Add some basil pesto, roasted red peppers or arugula.
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