Caprese Sandwich Recipe

Prep cheese and tomato

Slice the fresh mozzarella into 1/4-inch (about 4 slices from 4 oz). Slice the tomato into 1/4-inch rounds. Lay cheese and tomato on paper towels for 2–3 minutes to remove excess moisture; pat lightly if needed. This prevents a soggy sandwich.

Prepare ciabatta

Slice the ciabatta roll horizontally. If you prefer a warm sandwich, lightly toast the cut sides under a broiler or in a skillet for 1–2 minutes until just golden.

Assemble spread

Spread about 1 tablespoon of sundried tomato pesto evenly on the bottom half of the ciabatta. On the top half, drizzle or brush 1 teaspoon extra-virgin olive oil (this adds shine and prevents sticking).

Layer ingredients

On the bottom half (pesto side), place the mozzarella slices in an even layer. Season the cheese lightly with 1/4 teaspoon salt and a few grinds of black pepper. Top the mozzarella with tomato slices, season the tomato with another 1/4 teaspoon salt and a few grinds of pepper. Add the basil leaves in a single layer over the tomato, then pile the baby spinach on top.

Finish and serve

Drizzle 1 tablespoon balsamic glaze over the spinach (or over the tomato layer if preferred). Close the sandwich with the top ciabatta half, press gently to compress. If you prefer a warm melt, heat a skillet over medium, brush the outside of the ciabatta lightly with a bit of oil or butter, and grill sandwich 1–2 minutes per side until warmed and lightly crisp. Cut the sandwich in half and serve immediately with your choice of side.

Seasoning note

Taste one bite and add more salt, pepper, or balsamic glaze to taste.

If serving with a mixed side salad: toss mixed greens and sliced cucumber with 1–2 tablespoons vinaigrette and serve alongside the sandwich. If serving with fries: cook fries according to package or recipe and serve hot next to the sandwich.