Caprese Recipe
Fresh mozzarella, heirloom tomato, basil lemon aioli, arugula, balsamic glaze, focaccia.
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Ingredients
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Sandwich components
Basil lemon aioli
Balsamic glaze
Method
Basil lemon aioli
- 1
Make aioli
In a small food processor or blender combine mayonnaise, fresh basil, lemon juice, garlic, lemon zest, salt, and black pepper. Blend until smooth and evenly green, scraping down the sides once. Taste and adjust seasoning with additional lemon or salt if desired. Transfer to a bowl and chill while preparing other components (about 10–15 minutes).
Balsamic glaze
- 2
Reduce vinegar
Pour balsamic vinegar and sugar into a small saucepan and bring to a low boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until the mixture thickens to a syrupy consistency and coats the back of a spoon (about 8–12 minutes). Remove from heat and let cool — it will thicken further as it cools. Transfer to a small container.
Sandwich assembly
- 3
Prepare focaccia
Preheat oven to 375°F (190°C). Slice the focaccia horizontally to create a top and bottom. Drizzle the cut faces with 2 tablespoons extra-virgin olive oil and place cut-side up on a baking sheet. Lightly season the cut faces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toast in the oven until just golden and slightly crisp, about 6–8 minutes. Remove and let cool slightly.
- 4
Slice mozzarella and tomatoes
While the bread toasts, slice the fresh mozzarella into 1/4-inch (6 mm) rounds. Slice the heirloom tomatoes into 1/4-inch rounds. Lay the tomato slices on paper towels and lightly salt (about 1/2 teaspoon distributed) to draw out excess moisture for 5 minutes, then pat dry with another towel.
- 5
Assemble layers
Spread a generous layer (about 3 tablespoons) of the basil lemon aioli evenly over the bottom half of the toasted focaccia. Arrange half of the mozzarella slices in a single layer over the aioli, slightly overlapping. Place tomato slices on top of the mozzarella in an even layer. Tuck fresh basil leaves between tomato slices and scatter the arugula evenly over the tomatoes (about 2 cups). Drizzle about 1 tablespoon of balsamic glaze over the tomatoes and arugula. Sprinkle the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon black pepper evenly over the filling.
- 6
Finish and serve
Place the top half of the focaccia over the assembled fillings and press gently. If desired, cut the sandwich into portions with a serrated knife. Serve immediately, passing extra balsamic glaze and aioli on the side.