Description
This Caprese sandwich combines fresh mozzarella, ripe tomatoes, and peppery arugula with a creamy basil sauce and balsamic glaze. It’s a vibrant, satisfying sandwich that’s perfect for lunch, entertaining, or warm-weather meals.
Ingredients
- 1 baguette (16 ounces), sliced lengthwise
- 1 tablespoon thick balsamic vinegar or balsamic glaze
- 1 tablespoon extra-virgin olive oil
- 1 ½ cups baby arugula
- 1 mozzarella ball (8 ounces), sliced
- 2 medium ripe tomatoes, sliced into ¼-inch thick rounds
- Flaky sea salt or kosher salt, to taste
Creamy Basil Sauce:
- 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
- Freshly ground black pepper, to taste
Instructions
- Blend garlic, mayonnaise, basil, fine sea salt, and black pepper in a food processor until smooth and creamy. Adjust seasoning.
- Slice baguette lengthwise and lightly toast at 375°F for 5–7 minutes if desired.
- Spread basil sauce evenly over both halves of the bread.
- Drizzle olive oil over the bottom half and layer with arugula.
- Add sliced mozzarella and tomatoes. Sprinkle tomatoes with flaky sea salt.
- Drizzle balsamic glaze over tomatoes.
- Close sandwich, press gently, rest 2–3 minutes, then slice and serve.
Notes
- Pat mozzarella dry to prevent excess moisture.
- Use fully ripe tomatoes for best flavor and texture.
- Toasting the bread helps prevent sogginess.
- Add a pinch of sugar to the tomatoes if they’re slightly under-ripe.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Lunch
- Cuisine: Italian-inspired