Caprese Sandwich with Pesto

This Caprese sandwich is my summertime go-to for fast lunches or picnics when tomatoes are at their juiciest. Melty mozzarella meets fragrant basil and tangy pesto-mayo on crisp baguette slices for a meal that feels both simple and luxurious.

The very first time I brought these to a park picnic they disappeared twice as fast as anything else on the spread and now all my friends know to request them.

Ingredients

• Baguette: The crispy crust and tender inside hold all the fillings and soak up flavors Look for a fresh loaf that feels heavy for its size
• Pesto: Adds herby brightness Use homemade with basil or arugula for best flavor or find a refrigerated store brand for convenience
• Mayonnaise: Makes the spread luscious and helps everything stick Go for a real, creamy mayo if you can
• Tomatoes: You want them ripe and heavy with juice Choose any color but stick to medium or large for easy slicing and fullness
• Mozzarella: Fresh balls give the classic Caprese texture Look for ones packed in water for maximum tenderness
• Basil: Brings sweet spice and aroma Choose bright vibrant leaves with no spots
• Salt and pepper: Brings out all the flavors Freshly crushed makes a big difference
• Olive oil: Finishes with richness A peppery extra virgin oil lifts every bite
• Balsamic vinegar or glaze: Adds tang and a bit of sweet complexity If you find a thick aged glaze it will not make your sandwich soggy

Step-by-Step Instructions

Make the Pesto:

If using arugula pesto combine arugula basil garlic toasted or smoked almonds olive oil lemon juice and seasoning in a food processor Pulse until the mixture is well blended but still has some texture. Scrape the sides to ensure even mixing.

Prepare the Baguette:

Slice the baguette in half lengthwise but keep one long side attached like a hinge. You can toast the inside lightly for extra flavor and crunch.

Mix the Spread:

Combine your mayo and pesto in a small bowl until smooth and creamy. Use a spoon or spatula to generously coat both cut sides of your baguette.

Layer Mozzarella and Tomatoes:

Arrange alternating layers of mozzarella slices and tomato on the bottom half of the baguette. Overlap slightly and cover the bread edge to edge. Sprinkle lightly with salt and cracked black pepper as you go to bring out the juices.

Add Basil and Drizzle:

Tear or layer fresh basil leaves across the top of the tomatoes. Drizzle a thin line of olive oil and a touch of balsamic vinegar or glaze for moisture and zing.

Assemble and Cut:

Carefully press the top of the baguette over the fillings to close. Use a sharp serrated knife to slice the sandwich into serving pieces. For smaller gatherings cut into smaller finger sandwiches and use toothpicks or skewers to secure.

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My secret is a big bunch of basil I grow on my windowsill each year I love the perfume it leaves on my hands as I make these sandwiches It brings me back to summers in my grandmother’s kitchen where she would pluck basil right before lunch

Storage Tips

Wrap leftover pieces tightly in parchment or foil then store in an airtight container in the fridge Eat within two days for the best texture The bread softens slightly after a night in the fridge but the flavors meld beautifully so they make a fantastic next day lunch

Ingredient Substitutions

Use creamy goat cheese or thick slices of ripe avocado for a twist on the classic mozzarella Try roasted red peppers or sliced grilled zucchini in place of tomato when it is out of season You can use a gluten free baguette or ciabatta for gluten sensitivity

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Serving Suggestions

Cut into small pieces and serve as an appetizer at summer gatherings Pair with a simple green salad or bowls of chilled gazpacho I often slip a handful of arugula inside for extra greens or add a cup of sliced olives for briny bite

Cultural Context

The Caprese sandwich takes its flavor cues from Insalata Caprese the famous Italian tomato mozzarella and basil salad It is classic Italian summer comfort food but neatly tucked in bread for easy eating at outdoor gatherings or office lunches

Recipe FAQs

→ How do I keep the sandwich from getting soggy?

Lightly toast the baguette and layer tomatoes between cheese and basil to minimize moisture absorption. Add pesto-mayo just before serving if storing ahead.

→ Can I substitute another cheese for mozzarella?

Yes, creamy cheeses like goat cheese or sliced avocado work well as tasty alternatives in this sandwich.

→ Is homemade pesto necessary?

Homemade pesto brings freshness, but good store-bought pesto or a quick arugula blend provides delicious flavor, too.

→ How do I make this sandwich ahead of time?

Assemble, wrap tightly, and refrigerate for up to 2-3 days. For best texture, wait to add olive oil and balsamic until right before eating.

→ What bread works best for this sandwich?

A sturdy baguette or ciabatta keeps its shape and holds up well with juicy ingredients and spreads.

→ Can I turn this into smaller sandwiches or appetizers?

Cut the assembled baguette into bite-sized pieces and secure with toothpicks for easy finger sandwiches or picnic snacks.