Caprese Sandwich Pesto Baguette (Printable Version)
Juicy tomatoes, mozzarella, basil, and pesto-mayo combine in a fresh Caprese sandwich on a crusty baguette.
# Ingredients:
→ Sandwich Components
01 -
1 baguette, 50–60 cm
02 -
3–4 tablespoons pesto (store-bought, arugula pesto, or basil pesto)
03 -
60 milliliters mayonnaise
04 -
3–4 medium ripe tomatoes, sliced
05 -
1–2 large mozzarella balls, sliced
06 -
10 fresh basil leaves
07 -
Sea salt, to taste
08 -
Freshly ground black pepper, to taste
09 -
Olive oil, for drizzling
10 -
Balsamic vinegar or balsamic glaze, for drizzling
→ Optional Homemade Arugula Pesto (yields 240 ml)
11 -
2 large garlic cloves
12 -
35 grams smoked or toasted almonds, or pine nuts
13 -
25 grams fresh basil leaves or flat-leaf parsley
14 -
80 grams fresh arugula (packed)
15 -
120 milliliters olive oil
16 -
30 milliliters fresh lemon juice
17 -
0.25–0.5 teaspoon kosher salt, to taste
18 -
Cracked black pepper, to taste
# Steps:
01 -
Combine garlic, almonds, basil, arugula, olive oil, lemon juice, salt, and pepper in a food processor. Pulse until uniformly blended yet slightly coarse.
02 -
Cut the baguette lengthwise, keeping one side attached. Toast lightly if desired.
03 -
Blend mayonnaise and pesto until smooth. Spread generously on the interior surfaces of the baguette.
04 -
Arrange sliced mozzarella and tomatoes over the bottom half of the baguette. Season evenly with sea salt and pepper.
05 -
Distribute fresh basil leaves atop the layered ingredients. Lightly drizzle with olive oil and balsamic vinegar or glaze.
06 -
Close the baguette. Slice into 5–6 individual servings. Wrap any remaining portions tightly and refrigerate up to 3 days.
# Notes:
01 -
Substitute avocado or goat cheese for mozzarella if preferred.
02 -
For appetizer-style sandwiches, cut into 14–16 pieces and secure with skewers or toothpicks before slicing.