Caprese Sub Recipe

If using, lightly toast the sub rolls: slice each roll horizontally but not all the way through so it opens like a book. Brush the cut sides with butter or olive oil (about 1/2 teaspoon per cut side). Heat a skillet over medium heat and place rolls cut-side down until golden and slightly crisp, 1–2 minutes. Remove and set aside to cool slightly.

Slice the fresh mozzarella into 1/4-inch (about 6 mm) thick slices. Pat with paper towel to remove excess moisture if very wet; this prevents sogginess.

Slice tomatoes into 1/4-inch thick rounds. If tomatoes are very large, cut rounds into halves to fit the roll length. Lay tomato slices on paper towels and lightly season with a pinch of sea salt to draw excess moisture.

Wash and gently pat dry the basil leaves. If using arugula, rinse and spin dry as well.

Oil the roll base

Open each roll and lightly drizzle or brush about 1/2 tablespoon of extra-virgin olive oil on the bottom half of the roll. This adds flavor and helps create a moisture barrier.

Layer cheese and prosciutto

Place three ounces (about 3 slices) of fresh mozzarella evenly along the bottom half of each roll. Fold or drape 3 thin slices of prosciutto over the mozzarella for each sandwich, covering the length of the roll.

Add tomatoes and basil

Arrange 3–4 tomato slices on top of the prosciutto for each sandwich, slightly overlapping. Tuck 6 basil leaves per sandwich among the tomato slices so the basil is distributed for every bite. If using arugula, add about 1/4 cup on top of the basil for a peppery note.

Season and glaze

Sprinkle each sandwich with a light pinch (about 1/4 teaspoon) of sea salt and a few grinds of black pepper. Drizzle 1 tablespoon of balsamic glaze evenly over the fillings of each sandwich. If you prefer more glaze, add additional 1/2 tablespoon increments to taste.

Finish and serve

Close the roll gently and press down slightly to compact the layers. If desired, cut the sub in half on the bias. Serve immediately so the rolls remain slightly crisp. Offer extra balsamic glaze at the table.

If not serving right away, keep components separate: store mozzarella and tomatoes in airtight containers in the refrigerator up to 24 hours. Assemble within 30 minutes before serving to avoid soggy bread. Assembled subs are best eaten within 2 hours; if refrigerated, consume within 24 hours and expect softer bread.