Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Broodjes
Method
Broodjes
Prepare bread
Slice each mini ciabatta or roll horizontally. If desired, lightly toast cut sides under a broiler or in a skillet for 1–2 minutes until just golden. Optionally rub the toasted cut side with the peeled garlic clove for a subtle garlic aroma.
Prepare tomatoes
Slice the vine tomatoes into 6–8 thin slices each (about 3–4 mm thick). Pat slices dry with a paper towel to remove excess moisture so the sandwich doesn't become soggy.
Season mozzarella
If using bocconcini, drain them well. If they are large, halve each ball. Place the mozzarella in a bowl and toss gently with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon sea salt, and a light grind (about 1/8 tsp) of black pepper to flavor the cheese.
Assemble sandwiches
On the bottom half of each roll, layer slices of tomato (2–3 slices per sandwich), a few basil leaves (2–3 per sandwich), and 2 mozzarella balls (or 2 halves) arranged to cover the tomato. Repeat layering if necessary to build an even Caprese stack.
Dress and finish
Drizzle about 1/2 teaspoon extra-virgin olive oil and roughly 1/3 teaspoon balsamic glaze over the mozzarella and tomatoes on each sandwich (adjust to taste). Sprinkle each with a small pinch of sea salt (about 1/8 tsp) and a crack of freshly ground black pepper.
Top and serve
Place the top half of the roll over the fillings. If preparing ahead, wrap sandwiches loosely in parchment to keep basil leaves fresh. Serve immediately at room temperature or chilled for up to 2 hours.