Caprese Sandwich Recipe
Fresh mozzarella and tomato toasted on focaccia topped with fresh basil and balsamic reduction
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Ingredients
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Bread & Assembly
Cheese & Tomato
Finish & Garnish
Method
Bread & Assembly
- 1
- 2
Cheese & Tomato
- 3
Slice mozzarella and tomato
While bread toasts, slice the fresh mozzarella into eight 1/4-inch to 1/3-inch thick slices. Slice tomatoes into similar-thickness rounds so each sandwich gets 1–2 tomato slices.
- 4
Assemble cheese and tomato on focaccia
Place a mozzarella slice onto four of the toasted focaccia slices (on the non-toasted side if you prefer melted cheese inside; see toasting step below for variation). Top each mozzarella with 1–2 tomato slices. Season the tomatoes lightly with kosher salt and freshly ground black pepper (about 1/8 tsp salt and a few grinds of pepper per sandwich).
- 5
Optional: Melt cheese
If you want the mozzarella slightly melted, preheat your oven broiler or set the skillet to low heat. Place assembled focaccia open-faced (cheese and tomato side up) under the broiler 3–4 inches from the element for 1–2 minutes until cheese softens and starts to soften but not run. Alternatively, return to the skillet, cover with a lid on very low heat for 1–2 minutes.
Finish & Garnish
- 6
Add basil and balsamic
Remove open-faced focaccia from the broiler or skillet. Top each with 3 fresh basil leaves (torn gently if large) arranged over the tomato and cheese. Drizzle each sandwich with approximately 3/4 tablespoon of balsamic reduction (total about 3 tablespoons for four sandwiches), distributing evenly.
- 7
Season and serve
Place the remaining four toasted focaccia slices on top to make sandwiches, pressing gently. Sprinkle a pinch (about 1/8 tsp) of flaky sea salt over each sandwich. Cut each sandwich in half if desired and serve immediately while warm. If serving room temperature, assemble without broiling to keep basil bright.