The Caprese Recipe
Prosciutto, fresh Italian-style mozzarella, sliced tomatoes, arugula and pesto mayo, topped with balsamic glaze and parmesan flakes.
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Ingredients
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Sandwich components
Pesto mayonnaise
Balsamic glaze
Method
Pesto mayonnaise
- 1
Make pesto mayo
In a small bowl, whisk together 1 cup mayonnaise, 3 tablespoons basil pesto, 1 teaspoon fresh lemon juice, 1 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth and evenly combined. Taste and adjust seasoning. Refrigerate while preparing other components.
Balsamic glaze
- 2
Reduce balsamic
Pour 1/2 cup balsamic vinegar and 1 tablespoon sugar (or honey) into a small saucepan over medium heat. Stir to dissolve the sugar. Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cook, stirring occasionally, until the liquid is reduced by about half 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 bread
Split the ciabatta or crusty loaf lengthwise. If desired, lightly toast face-down on a skillet or under a broiler for 1–2 minutes until slightly golden. Let cool briefly.
- 4
Season tomatoes
Arrange tomato slices on a plate and lightly sprinkle with a pinch of salt and a few cracks of freshly ground black pepper. This draws out flavor; let sit 2–3 minutes while you prepare other items.
- 5
Spread pesto mayo
Generously spread a thin, even layer of the prepared pesto mayonnaise on both cut sides of the bread (about 2–3 tablespoons per side depending on loaf size).
- 6
Layer mozzarella and tomatoes
On the bottom half of the loaf, arrange sliced fresh mozzarella evenly (about 8 oz total). Place the seasoned tomato slices on top of the mozzarella in an even layer.
- 7
- 8
Finish and serve
Drizzle the cooled balsamic glaze over the top components (about 1–2 tablespoons across the sandwich) and add a final crack of black pepper and a light sprinkle of salt if needed. Place the top half of the bread over the filling and press gently. Using a sharp knife, cut the sandwich into portions (4 hearty servings). Serve immediately. Leftover glaze and pesto mayo can be refrigerated for up to 5 days.
