Caprese Sandwich with Basil Pesto and Balsamic Drizzle Recipe
This Caprese Sandwich recipe offers a vibrant and fresh twist on the classic Italian salad, combining ripe tomatoes, creamy mozzarella, fresh basil, and a flavorful arugula pesto spread on a crusty baguette. It’s perfect for a quick lunch or picnic, delivering a balance of herbaceous, creamy, and tangy flavors in every bite.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (toasting optional)
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Sandwich
- Method: No-Cook
- Cuisine: Italian
Ingredients
For the Sandwich:
- 20-24 inch baguette
- 3-4 tablespoons pesto (store-bought, arugula pesto, or basil pesto)
- 1/4 cup mayonnaise
- 3-4 medium ripe tomatoes, sliced
- 1-2 large mozzarella balls, sliced
- 10 fresh basil leaves
- Salt and freshly ground black pepper, to taste
- Drizzle of olive oil
- Drizzle of balsamic vinegar or balsamic glaze
- 2 large garlic cloves (for pesto)
For the Arugula Pesto (if making homemade):
- 1/4 cup smoked almonds (or toasted almonds or pine nuts)
- 1 cup packed basil leaves (or flat-leaf parsley)
- 2 cups packed arugula
- 1/2 cup olive oil
- 1/8 cup fresh lemon juice
- 1/4 – 1/2 teaspoon kosher salt (adjust if almonds are heavily salted)
- Cracked black pepper, to taste
Instructions
- Prepare the Arugula Pesto (optional): Place almonds, basil leaves, arugula, garlic, olive oil, lemon juice, kosher salt, and cracked pepper into a food processor. Pulse repeatedly until the mixture is uniformly combined but still slightly textured, not completely smooth.
- Prepare the Baguette: Slice the baguette in half lengthwise, leaving one side attached so it opens like a book. Optionally, toast the bread slightly to give it a crisp texture and warm aroma.
- Make the Spread: In a small bowl, mix together 1/4 cup mayonnaise with 3-4 tablespoons of pesto until well combined. Spread this mixture evenly over the insides of the sliced baguette halves.
- Assemble the Sandwich: Layer the sliced mozzarella and tomatoes evenly on one half of the baguette. Season generously with salt and pepper to enhance the flavors.
- Add Fresh Basil and Drizzle: Place fresh basil leaves over the tomato and mozzarella layers. Drizzle with olive oil and balsamic vinegar or balsamic glaze to add richness and acidity.
- Finish and Serve: Close the sandwich by folding the baguette back together. Cut it into 5 to 6 manageable pieces for serving. Wrap any leftovers tightly and store in the refrigerator for up to 2-3 days.
Notes
- If you prefer, use store-bought pesto to save time instead of making the arugula pesto.
- To add a smoky flavor, lightly toast the almonds before making the pesto.
- The sandwich is best eaten fresh but can be refrigerated for up to three days.
- Feel free to swap arugula for spinach or kale in the pesto for variation.
- Drizzling balsamic glaze instead of vinegar adds a sweeter, thicker finish.