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When summer tomatoes are at their best, I love tossing together this Caprese sandwich for a quick lunch or to share at picnics. You get gooey mozzarella, lots of fresh basil, and zingy pesto-mayo all packed between crunchy baguette slices. It’s comfy but still feels like a treat.
The first time I brought these along to a park hangout, they vanished way before any other dish. Now my friends always ask me to make them again.
Delicious Ingredients
- Balsamic vinegar or glaze: A splash adds sweet and tangy notes. Go for thick aged ones if you can so your sandwich won’t get soggy.
- Olive oil: Drizzle on for extra richness. A peppery, robust extra virgin olive oil makes every bite pop.
- Salt and pepper: Freshly cracked gives more punch. They wake up all the flavors.
- Basil: Sweet and fragrant. Pick deep green leaves with no brown spots.
- Mozzarella: Look for fresh pearls kept in water—they’re ultra soft and creamy.
- Tomatoes: Pick heavy, ripe ones for maximum juiciness. Any type or color works, but bigger is easier to slice and layer.
- Mayonnaise: Gives the spread a silky texture, and helps it all cling together. Use real mayo if you can score it.
- Pesto: Punches up the herbs. Homemade with basil or arugula is awesome, or grab a chilled store-bought version.
- Baguette: Crisp shell, fluffy inside—look for sturdy, dense loaves that hold up to all the fillings.
Easy Instructions
- Assemble and Slice:
- Set the baguette top back over the fillings, pressing gently. Use a serrated knife for clean slices. Bite-sized pieces work for snacking; pin with toothpicks if packing up.
- Add Basil and Drizzle:
- Scatter torn or whole basil over the tomatoes. Drizzle a bit of olive oil, then add just a splash of balsamic or glaze for a bright punch.
- Layer Mozzarella and Tomatoes:
- Switch off between laying mozzarella and tomato slices over the bottom bread, making sure you get coverage up to the edges. Sprinkle on salt and black pepper to bring out all the good flavor.
- Mix the Spread:
- Stir together pesto and mayo until you get something nice and creamy. Slather it on both sides of your split baguette.
- Prepare the Baguette:
- Slice the baguette lengthwise, but don’t cut all the way through—leave it attached on one edge. Toast it lightly on the inside if you want more crunch.
- Make the Pesto:
- If going with arugula pesto, blend up arugula, basil, garlic, toasted or smoky almonds, olive oil, a bit of lemon juice, plus salt and pepper. Pulse until mixed but not totally smooth—scrape down as needed so everything combines well.
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I always stash a big bunch of basil on my windowsill just for these sandwiches. I love how the smell lingers on my fingers. Making these always reminds me of my grandma’s kitchen in summertime, when she’d snip fresh basil right before lunch.
How to Store
Wrap leftovers tight in foil or parchment, then toss them in a container in the fridge. They’re best eaten within two days so you don’t lose the texture. Bread will soften up a bit overnight but the flavors get even better, so the next day’s lunch is a win.
Swap Options
Not feeling mozzarella? Creamy goat cheese or some slices of avocado totally work. Out of season tomatoes? Try grilled zucchini or roasted red peppers. Need gluten-free? Use a GF baguette or ciabatta—easy.
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How to Serve
Chop into finger foods for summer parties. Goes well with a crunchy green salad or cold gazpacho. Sometimes I toss in a mound of arugula for more greens or mix in some olives for a salty kick.
Background Story
This sandwich riffs off Insalata Caprese—the Italian favorite with tomato, mozzarella, and basil. It brings that summertime comfort to bread, making it way easier to eat outdoors or at work.
Recipe FAQs
- → How can I stop the bread from turning soggy?
Toast that baguette a bit and layer your tomatoes in the middle so the cheese and basil can help soak up any extra juice. Add the pesto mayo right before you dig in if you aren’t eating it right away.
- → Is there another cheese I could use instead of mozzarella?
You bet – soft goat cheese, some creamy feta, or even slices of ripe avocado swap in easily and taste awesome in this sandwich.
- → Do I really need to make pesto from scratch?
Making your own is tasty, but if you’re in a rush, jarred pesto or even whizzed-up arugula with olive oil and garlic will do just fine.
- → What’s the best way to prep this sandwich to eat later?
Build your sandwich, wrap it up tight, and stash it in the fridge for a couple of days. For ultimate freshness, wait on the olive oil and balsamic until you’re ready to eat.
- → What’s the best bread for a sandwich like this?
A baguette or loaf of ciabatta is perfect since it’s sturdy and keeps the fillings from making things too mushy.
- → Could I make mini sandwiches for snacks or parties?
Just slice the baguette and cut it into little chunks. Pop in some toothpicks and you’ve got easy-to-grab bites for picnics or appetizers.