Our caprese sandwich is an Italian-inspired recipe. It features ripe tomatoes, creamy mozzarella, and fresh basil leaves stuffed in crunchy Italian focaccia or crusty bread.
Our twist on this recipe is the addition of umami-rich sun-dried tomatoes, crispy arugula, and creamy basil pesto.
Prepare for a burst of Italian flavors, nicely packed in a creamy, crispy, crunchy, bready, and juicy handy little package.
Table of Contents
Dietary Note: this recipe is suitable for a vegetarian diet.
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What is a Caprese sandwich?
A few recipes are as Italian as a caprese sandwich in colors, history, and taste.
The name Caprese comes from the jaw-droppingly beautiful island of Capri on the western Italian coast across Naples.
The legend goes that a patriotic Italian carpenter stuffed his lunch-break sandwich with mozzarella, tomatoes, and basil to proudly recreate the Italian flag after the Second World War.
From there, caprese became a salad, pizza, and pasta and spread across the world. From Rome to Rio, everyone loves this simple Italian dish.
If done well, a Caprese sandwich is one of the most satisfying, comforting, and delicious sandwiches you can sink your teeth into.
We recommend focaccia or ciabatta bread. You can make focaccia at home by following our no-knead focaccia recipe. It’s really simple.
Alternatively, go for crusty bread. You definitely want the crunch!
For the sauce, we use creamy basil pesto, which you can get at the store or make with our basil pesto recipe.
Also, we recommend adding sun-dried tomatoes in oil – they are loaded with savory taste and umami – and a handful of arugula.
You will love the soft crumb and crunchy crust of the focaccia, smothered in creamy pesto and stuffed with crisp arugula, dripping-fresh mozzarella, sweet, juicy tomatoes, and savory sun-dried tomatoes.
For vegans: Substitute vegan pesto for regular pesto and vegan mozzarella for regular mozzarella.
Ingredients and Substitutions for Caprese Sandwich
Quantities are in the recipe box at the bottom of the page.
Bread
We like to make our caprese sandwich with thick and fluffy focaccia bread with a crispy crust.
You can get it at the store or make it at home with our ridiculously easy no-knead focaccia recipe.
Substitute crusty bread, ciabatta bread, baguette, sourdough bread, or any other artisanal bread with a sturdy crumb for focaccia bread.
Tomatoes
Fresh, ripe tomatoes are a good option. Vine tomatoes, Roma tomatoes, heirloom tomatoes, and beefsteak tomatoes are all good options.
Mozzarella
We recommend whole fresh fior di latte mozzarella or buffalo mozzarella that you slice at home into thick slices.
For something gloriously messy and drippy but indescribably delicious, try burrata. But I warned you—it will get messy!
For vegans: There are several options on the market these days. We tried almond-based mozzarella, coconut-oil-based mozzarella, rice milk-based mozzarella, and cashew-based mozzarella, and they are all great options because they can be sliced.
Basil & Basil Pesto
We use both fresh basil leaves and basil pesto.
The basil pesto not only adds basil flavor but also moisture and creaminess.
You can use store-bought pesto, homemade basil pesto, or vegan pesto.
Sun-dried tomatoes
Sun-dried tomatoes preserved in oil add a bold, savory flavor that pops as you bite into the sandwich.
Substitute a drizzle of balsamic glaze for sun-dried tomatoes. They have a similar flavor profile.
Salt, Black Pepper, olive oil
Season the ingredients as you add them in with pinches of sea salt, black pepper, and a few drops of extra virgin olive oil.
How to make a Caprese sandwich
US cups + grams measurements in the recipe box at the bottom of the page.
Cut the bread open and lay it flat on a cutting board. We like to use focaccia bread.
Tip: If you are making this to eat right away, we recommend warming the bread before making the sandwich.
Spread both sides with a generous smear of basil pesto.
Add a small handful of arugula and two slices of mozzarella on the bottom slice.
Season the mozzarella with a pinch of salt, a twist of black pepper, and a few drops of extra virgin olive oil.
Add 2 to 3 tomato slices, 2 to 3 sun-dried tomatoes, and 4 basil leaves. Optionally, drizzle with a teaspoon of balsamic glaze.
Top with the bread and enjoy.
Tip: To enjoy the sandwich warm, pop it in an air fryer at 400°F or 200°C for 3 minutes. A sandwich or panini press can also work.
Serving suggestions
Caprese sandwiches are excellent as a packed lunch, snack, or quick dinner.
We like to warm them in an air fryer for about 3 minutes at 400°F or 200°C.
Louise likes to have it next to a salad, like:
Storage & Make Ahead
Make ahead: Surprisingly enough, the Caprese sandwich is delicious even hours after it’s made. The pesto soaks into the bread, making it super tasty.
Refrigerator: Keep in an airtight container or wrapped in the fridge for up to 24 hours.
Freezer: It’s best not to freeze it.
More sandwich ideas
- Tofu meatball sub with marinara sauce.
- Falafel sandwich with hummus and tahini sauce.
- Focaccia sandwich
- Hummus sandwich.
- Vegan tuna sandwich.
- Tofu egg salad sandwich.
- Curry chickpea salad stuffed in a sandwich.
Caprese Sandwich
Ingredients
- 2 (4½-Inch squares) focaccia bread substitute ciabatta bread or baguette.
- 1 (6 to 8 ounces) mozzarella ball substitute vegan mozzarella | sliced into ¼ inch or 0.6 cm thick slices.
- 2 medium ripe tomatoes sliced into ¼ inch or 0.6 cm thick slices.
- 8 basil leaves
- 6 tablespoons basil pesto or vegan pesto
- 1 packed cup arugula
- 6 sun-dried tomatoes in oil drained from the oil.
- 1 tablespoon extra virgin olive oil
- 2 pinches salt
- 2 twists black pepper
- 1 tablespoon balsamic glaze optional
Instructions
- Cut the bread open and lay it flat on a cutting board.
- Spread a generous smear of basil pesto on both sides.Add a small handful of arugula and 2 – 3 slices of mozzarella on the bottom slice.Season the mozzarella with a pinch of salt, a twist of black pepper, and a few drops of extra virgin olive oil.
- Add 2 to 3 tomato slices, 2 to 3 sun-dried tomatoes, and 4 basil leaves. Optionally, drizzle with a teaspoon of balsamic glaze.Top with the bread and enjoy.Tip: You can pop the caprese sandwich in an air fryer at 400°F or 200°C for 3 minutes. A sandwich or panini press can also work.
Notes
If you liked this Caprese sandwich, you might also enjoy:
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