Caprese Recipe

Prepare bread

Slice the ciabatta or focaccia horizontally to create top and bottom halves. If desired, lightly toast the cut sides under a broiler or in a skillet for 1–2 minutes until just golden to add texture.

Garlic rub

Peel the garlic clove and cut in half. While the bread is still warm from toasting (if toasted), rub the cut garlic across the cut surfaces of both halves to impart a subtle garlic aroma. If you prefer milder garlic flavor, rub only one half.

Slice mozzarella and tomato

Using a sharp knife, slice the fresh mozzarella into 1/4-inch (about 6 mm) rounds. Slice the tomato into similar-thickness rounds. Pat tomato slices lightly with a paper towel to remove excess juice.

Season tomato

Arrange tomato slices in a single layer on a plate and sprinkle evenly with about 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Let sit 2–3 minutes to meld flavors and drain a little liquid.

Assemble layers

Drizzle 1 tablespoon of extra-virgin olive oil onto the bottom half of the bread. Start layering: place half of the mozzarella slices in an even layer, followed by the seasoned tomato slices. Tuck fresh basil leaves between and on top of tomato and cheese so each bite has basil. If using arugula, scatter it over the tomatoes.

Finish and season

Drizzle the remaining 1 tablespoon of olive oil over the top of the assembled fillings and lightly sprinkle the remaining 3/4 teaspoon salt and 3/4 teaspoon black pepper evenly (adjust to taste). Finish with the balsamic glaze, drizzling about 1 tablespoon in a thin stream across the filling.

Close and press

Place the top half of the bread over the filling. If you prefer a warm, melded sandwich, press the sandwich in a panini press or cook in a skillet with a weight (heavy pan) over medium-low heat for 3–4 minutes per side until the cheese softens slightly and bread is crisp. If serving cold, cut immediately.

Slice and serve

Using a serrated knife, cut the sandwich into portions (2–4 servings depending on appetite). Serve immediately so the mozzarella is fresh and basil fragrant.