How to make Caprese Sandwich? (Creamy, Delicious)

• Food: Caprese Sandwich
• Writer: Lizzie Green
• Content-Type: Food Blog

The traditional Caprese salad inspired this Caprese sandwich recipe.

It’s made with luscious red tomatoes and sliced fresh mozzarella, topped with a creamy basil sauce that’s impossible to resist. I also added a tiny handful of arugula and a drizzle of balsamic vinegar for added flavor.

All of this can be stuffed into a crusty French baguette for a convenient picnic or road trip sandwich. From now until the end of tomato season in fall, you can make it at home for a quick meal.

This tomato and mozzarella sandwich is a great vegetarian option with a surprising amount of protein from the cheese. This is my handmade version of my favorite sandwich from our neighborhood French café.

They’ve just reintroduced it to the menu, so I’m looking forward to ordering it or making one at home. You can now do the same.

Ingredients in Caprese Sandwich

Just keep in mind that the better the bread and tomatoes, the better the sandwich will be! What you’ll need is the following:

Baguette

This sandwich is best served on a French baguette, but you may use any high-quality bread you have on hand.

Creamy Basil Sauce (Homemade)

This sauce is going to make you fall in love! It’s simple to make in a food processor, or by hand if you want. Mayonnaise, fresh basil, garlic, salt, and pepper are required. Leftover sauce is delicious as a vegetable dip.

Balsamic Vinegar, Thick

The tanginess of the balsamic vinegar contrasts nicely with the creaminess of the sauce and the mozzarella. We’ll need a thick balsamic vinegar for this (the regular runny kind will make your sandwich wet).

I adore Napa Valley Naturals’ Grand Reserve Balsamic Vinegar—look for the bottle that says “25 stars.” It costs less than $10 and may be found at Natural Grocers and other well-stocked food stores.

You may also buy balsamic glaze (DeLallo makes one) or create your own by gently cooking runny vinegar on the stovetop until it is reduced by half.

Arugula

It has a subtle crunch and a spicy, fresh flavor. If you don’t like it, you can skip it.

Mozzarella

Use one mozzarella ball, which is not the same as the part-skim mozzarella block that you buy for pizza. Choose a mozzarella ball that is packed in water rather than vacuum-sealed for the finest flavor.

Tomatoes that are ripe

Look for medium-sized, juicy red tomatoes in particular. In this sandwich, they’ll truly shine.

Suggestions for Serving Caprese Sandwich

This sandwich goes well with a side salad or just some fresh fruit. Here are some salads that are complementary and also travel well:

• Favorite Farro and Kale Salad with Goat Cheese
• Salad with Quinoa
• Carrot Salad
• Salad de lentils tangy Avec dill et pepperoncini
• Sandwich made with tabbouleh, tomatoes, and mozzarella

Caprese Sandwich

This recipe for Caprese Sandwiches is ideal for picnics! Tomatoes, fresh mozzarella, and a creamy basil sauce are included in this vegetarian sandwich. 2 large (as shown) or 4 medium sandwiches can be made with this recipe.

INGREDIENTS

• Two large or 4 smaller sandwiches
• 1 baguette (16 ounces)
• 1 tablespoon thick balsamic vinegar or balsamic glaze
• 2 medium ripe tomatoes, sliced into ¼-inch thick rounds
• 1 tablespoon extra-virgin olive oil
• Flaky sea salt or kosher salt
• 1 ½ cups baby arugula
• 1 mozzarella ball (8 ounces)
• Creamy basil sauce (this makes extra**)
• 1 small or ½ medium clove garlic, roughly chopped
• ½ cup mayonnaise
• ½ cup (1 ounce) lightly packed fresh basil
• ¼ teaspoon fine sea salt
• Lots of freshly ground black pepper, to taste

INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Slice the bread in half lengthwise, then stack it and slice it down the middle to make two large sandwiches or four mini sandwiches. Place the cut edges of the sliced bread up on a baking sheet. Bake for 5 minutes, or until gently brown around the edges and warmed through.
2. Prepare the creamy basil sauce* in the meantime: Blitz the coarsely chopped garlic in a food processor to finely chop it. After scraping down the sides, add the mayonnaise, basil, salt, and pepper. Set aside after blending until smooth.
3. Drizzle balsamic and olive oil over half of the sliced sides of the bread to make the sandwiches. Arugula is layered on top, then mozzarella rounds are piled on top. Place the sliced tomato on top, then lightly season with flaky salt.
4. On the sliced side of the remaining slices of bread, generously spread the basil sauce. Place them on top of the tomatoes, face down. Enjoy.

NOTES

• NOTE ON BALSAMIC VINEGAR: I adore Napa Valley Naturals’ Grand Reserve Balsamic Vinegar—look for the bottle that says “25 stars.” It costs less than $10 and may be found at Natural Grocers and other well-stocked food stores. You may also buy balsamic glaze (DeLallo makes one) or create your own by gently cooking runny vinegar on the stovetop until it is reduced by half.
• NOTES ON BASIL SAUCE: The components provide the minimal minimum (3/4 cup) that my 11-cup food processor can handle. If you have a larger food processor, you may need to double the recipe. Make it by hand by finely chopping the basil, pressing or mincing the garlic, and whisking the ingredients together in a mixing dish. Leftovers make a fantastic veggie dip and go well with eggs or avocado toast.
• SUGGESTION FOR STORAGE: Wrap the sandwiches in parchment paper and tie them around the middle with twine to transport them in a lovely, picnic-style manner.