Mozzarella Caprese Sandwich Recipe

Name: Dal Granos Mozzarella Caprese Sandwich Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces ciabatta rolls (medium, about 6–7 oz each); 10 oz fresh mozzarella; 2 medium ripe tomatoes (beefsteak or heirloom); 2 cups fresh arugula; 10 leaves fresh basil leaves; 3 tbs extra-virgin olive oil; 1 tbs balsamic glaze; 1 tsp sea salt; 1 tsp freshly ground black pepper; 1 clove garlic (clove); 2 tsp unsalted butter (softened) or olive oil for toasting

Inspired by Dal Grano

Time20m

Serves2

Mozzarella, Tomatoes and Arugula on Ciabatta Bread

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Ingredients

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Sandwich

2 pieces ciabatta rolls (medium, about 6–7 oz each)

10 oz fresh mozzarella

2 medium ripe tomatoes (beefsteak or heirloom)

2 cups fresh arugula

10 leaves Fresh basil leaves

3 tbs extra-virgin olive oil

1 tbs balsamic glaze

1 tsp sea salt

1 tsp freshly ground black pepper

1 clove garlic (clove)

2 tsp unsalted butter (softened) or olive oil for toasting

Method

Sandwich

Prepare bread

Slice each ciabatta roll horizontally to create a top and bottom. Lightly spread 1 teaspoon softened butter (or brush 1 tsp olive oil) on the cut side of each half. Preheat a skillet over medium heat or heat a panini press.

Toast ciabatta

Place the cut sides of the ciabatta on the hot skillet or in the panini press, cut-side down. Toast 1–2 minutes until golden and lightly crisp. Remove and set aside.

Prepare tomatoes and mozzarella

While bread toasts, slice the mozzarella into 1/4-inch (about 6 mm) thick slices. Slice the tomatoes into 1/4-inch thick rounds. Pat tomato slices dry with paper towel to remove excess moisture. Tear or trim basil leaves if large.

Season tomato and mozzarella

Arrange tomato and mozzarella slices on a plate in alternating layers if desired. Drizzle 1 tablespoon extra-virgin olive oil over the tomato and mozzarella. Sprinkle 1/2 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper evenly across the slices. Let sit 2–3 minutes to meld flavors.

Garlic rub (optional)

If you want a subtle garlic note, cut the garlic clove in half. Rub the cut side gently over the toasted cut side of each ciabatta half once. This imparts a light garlic aroma without overwhelming the sandwich.

Assemble sandwich

On the bottom half of each toasted ciabatta, layer: a handful (about 1 cup) of arugula, 4–5 slices of seasoned tomato, 5 oz (half of the mozzarella) sliced fresh mozzarella arranged to cover, and 5–6 basil leaves torn and distributed. Drizzle 1/2 tablespoon extra-virgin olive oil over the filling and 1/2 tablespoon balsamic glaze. Season with a light pinch (about 1/4 tsp) additional sea salt and a grind of black pepper if desired.

Finish

Place the top ciabatta half over the fillings. Press down gently. If using a panini press, place sandwich in the press for 1–2 minutes to warm slightly and help meld the cheese (do not melt completely). Alternatively, return to the skillet, press with a spatula and heat 30–60 seconds per side until warmed. Remove, slice in half, and serve immediately.

Serving suggestion and storage

Serve with extra balsamic glaze on the side. If making ahead, keep components separate (tomato and mozzarella layered with paper towels) and assemble within 30 minutes to avoid soggy bread. Leftovers keep 1 day refrigerated, best assembled fresh.