Caprese Pesto Baguette (Printable Version)
Fresh mozzarella, basil, tomatoes, and garlicky pesto mayo stacked in a crunchy baguette.
# Everything You’ll Need:
→ Sandwich Components
01 -
Olive oil to splash on top
02 -
Big baguette, about 50–60 cm
03 -
Mix of balsamic vinegar or glaze for pouring
04 -
Freshly ground pepper as you like
05 -
Mayonnaise, 60 milliliters
06 -
3–4 tablespoons of pesto, go with your favorite type
07 -
Sea salt, pinch it on to taste
08 -
Around 10 basil leaves
09 -
Ripe tomatoes, sliced (3–4 medium)
10 -
Sliced mozzarella balls, about 1–2 big ones
→ Optional: Your Own Arugula Pesto (makes 240 ml)
11 -
Smoked or toasted almonds, or pine nuts—35 grams
12 -
Two big garlic cloves
13 -
Fresh arugula, packed 80 grams
14 -
Handful of basil leaves or parsley, 25 grams
15 -
Olive oil, 120 milliliters
16 -
Kosher salt, taste it at 0.25–0.5 tsp
17 -
30 milliliters of fresh lemon juice
18 -
Cracked black pepper, add as you want
# Steps to Cook:
01 -
Shut the baguette and cut it into 5–6 pieces. Any leftovers? Just wrap and chill for a few days.
02 -
Put fresh basil all over the fillings, then go easy with some olive oil and a splash of balsamic on top.
03 -
Lay out the mozzarella slices and tomatoes on the lower half. Hit them with a bit of salt and grind in some pepper.
04 -
Mix up the mayonnaise and pesto til they blend. Spread this all over the inside of your baguette.
05 -
Slice your loaf open most of the way, keeping it together on one edge. Toast if that’s your thing.
06 -
Toss the garlic, nuts, basil, arugula, oil, lemon, salt, and pepper into your food processor. Pulse until it’s got a combined yet chunky vibe.
# Extra Suggestions:
01 -
Not into mozzarella? Try swapping in goat cheese or avocado instead.
02 -
Want these as little bites? Cut into 14–16 pieces and pin with toothpicks or skewers before slicing.