Description

This Caprese Sandwich is a fresh and satisfying handheld meal layered with juicy tomatoes, creamy mozzarella, peppery arugula, and a flavorful homemade pesto aioli. Finished with a drizzle of balsamic glaze and served on a toasted French baguette, it’s a perfect lunch or light dinner bursting with bold Italian flavor.

Ingredients

For the Pesto Aioli:
1 cup fresh basil leaves
2 tablespoons pine nuts
1 small garlic clove
1/4 cup grated Parmesan cheese
1/8 teaspoon ground black pepper
1/4 teaspoon salt
1/4 cup extra-virgin olive oil
1/2 cup mayonnaise

For the Sandwich:
1 French baguette (12 oz)
2 medium ripe tomatoes, sliced
8 ounces fresh mozzarella cheese, sliced
2 tablespoons balsamic glaze
Salt and ground black pepper, to taste
1 cup arugula

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (180°C). Slice the baguette in half lengthwise and place cut-side up on a baking sheet. Toast in the oven for 6 minutes until lightly golden.
In a food processor, combine basil, pine nuts, garlic, Parmesan, pepper, and salt. Blend until smooth, scraping down the sides. Slowly add olive oil while blending until emulsified. Stir in mayonnaise to complete the aioli.
Spread pesto aioli on both sides of the toasted bread.
Season the tomato slices with salt and pepper.
Layer the bottom half of the bread with tomatoes, mozzarella slices, a drizzle of balsamic glaze, and a generous handful of arugula.

Place the top half of the baguette over the filling. Slice into individual sandwiches and serve immediately.

Notes

This sandwich is best enjoyed fresh, but you can prep the aioli a day ahead and store it in the refrigerator. Swap arugula for spinach if preferred. Add grilled chicken or turkey slices for extra protein.

Prep Time: 15 minutes
Cook Time: 6 minutes
Category: Sandwich
Method: Toasted
Cuisine: Italian-Inspired