Caprèse Club Recipe

Slice bread and cheese

Halve the ciabatta loaf lengthwise. If using a large loaf, cut into two sandwich-sized portions. Slice the fresh mozzarella into 1/4-inch (about 6 mm) rounds. Lay the mozzarella slices on paper towels and gently press another towel on top for 1–2 minutes to remove excess moisture.

Slice tomatoes

Slice the ripe tomatoes into 1/4-inch rounds. If tomatoes are very juicy, gently press them on paper towels to absorb excess juice so the sandwich doesn’t become soggy.

Pick and wash basil leaves and arugula. Pat dry. Tear any very large basil leaves into pieces roughly the size of the mozzarella slices so they layer evenly.

In a small bowl combine the extra-virgin olive oil, balsamic glaze (or a tablespoon balsamic plus 1 tsp honey if using plain balsamic), sea salt, and freshly ground black pepper. Stir to combine. Taste and adjust seasoning.

Spread the inside cut faces of the ciabatta with the unsalted butter or brush lightly with olive oil. If you like a light garlic note, cut the optional garlic clove in half and rub the cut side over the toasted bread after toasting (see next step).

Heat a skillet or grill pan over medium heat. Place the buttered or oiled cut sides of the ciabatta down on the hot surface and toast 2–3 minutes until golden and slightly crisp. Remove from heat and, if using, rub the garlic clove over the warm toasted cut surfaces for a gentle garlic flavor.

On the bottom half of the toasted ciabatta, layer half of the mozzarella slices in an even layer.

Add a layer of tomato slices over the mozzarella, slightly overlapping. Lightly sprinkle about half of the salt and half of the pepper over the tomato layer.

Lay fresh basil leaves over the tomato. Drizzle about half of the olive oil–balsamic mixture over the basil and tomatoes (use remaining for the top or to serve).

Add the prosciutto slices in a single layer over the dressed basil. Then add the arugula on top of the prosciutto, spreading it evenly.

Top the arugula with the remaining mozzarella and tomato slices (or simply close the sandwich with the top half of ciabatta if you prefer a single layer). Drizzle any remaining dressing over the top layer.

Place the top half of the ciabatta on the sandwich and press down gently. For a pressed club, place the whole sandwich back on the warm skillet, weight it with a heavy pan or a sandwich press, and hold 1–2 minutes on medium-low to warm the filling and meld flavors. Remove and slice the sandwich into 2–4 portions.

Serve immediately while bread is still slightly warm and crisp. Offer extra balsamic glaze or flaky salt at the table. Leftovers keep wrapped in the refrigerator up to 24 hours; bring to room temperature before serving.