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Melany

Caprese Sandwich Recipe: A Simple Italian Delight

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.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Sandwich
Cuisine: Italian-Inspired
Ingredients Method Notes

Ingredients
  

  • For the Pesto Aioli:1 cup fresh basil leaves2 tablespoons pine nuts1 small garlic clove1/4 cup grated Parmesan cheese1/8 teaspoon ground black pepper1/4 teaspoon salt1/4 cup extra-virgin olive oil1/2 cup mayonnaise
  • For the Sandwich:1 French baguette 12 oz2 medium ripe tomatoes, sliced8 ounces fresh mozzarella cheese, sliced2 tablespoons balsamic glazeSalt and ground black pepper, to taste1 cup arugula

Method
 

  1. 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.
  2. 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.
  3. Spread pesto aioli on both sides of the toasted bread.
  4. Season the tomato slices with salt and pepper.
  5. Layer the bottom half of the bread with tomatoes, mozzarella slices, a drizzle of balsamic glaze, and a generous handful of arugula.
  6.  
  7. 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.

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