Caprese Pesto Melt Recipe
parmesan cheese. genoa salami. fresh mozzarella. tomato. pesto. homemade balsamic glaze. salt. italian seasoning. italian vinaigrette.
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Ingredients
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Sandwich Assembly
Pesto & Dressing
Balsamic Glaze
To Finish
Method
Balsamic Glaze
- 1
Reduce glaze
Pour 1 cup balsamic vinegar and 1 tablespoon sugar into a small saucepan. Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves. Reduce heat to low and simmer, uncovered, until the liquid thickens and coats the back of a spoon, about 12–18 minutes. Watch closely to prevent burning. Remove from heat and let cool — it will thicken more as it cools.
Pesto & Seasoning
- 2
Dress the pesto
In a small bowl, stir 3 tablespoons basil pesto with 1 teaspoon italian vinaigrette, 1 teaspoon italian seasoning, and 1 teaspoon salt until combined. Taste and adjust seasoning; the vinaigrette loosens the pesto for easier spreading.
Sandwich Assembly
- 3
Prepare bread
Preheat your oven broiler or a countertop sandwich press to medium-high. Split the ciabatta or baguette lengthwise and brush the cut sides lightly with 1 teaspoon olive oil.
- 4
Layer ingredients
On the bottom half of the bread, spread all of the pesto mixture evenly. Arrange 8 slices genoa salami in an even layer over the pesto. Place 6 slices fresh mozzarella over the salami, slightly overlapping. Top the mozzarella with tomato slices in a single layer. Sprinkle 1 tablespoon grated parmesan evenly across the top and add freshly ground black pepper to taste (about 1 tsp). Add optional fresh basil leaves if using.
- 5
Toast and melt
Place the assembled open sandwich under the broiler or in a sandwich press until the cheese is melted and the edges of the bread are golden, about 3–6 minutes under a broiler (watch closely) or 4–6 minutes in a press.
- 6
Finish
Remove from heat. Drizzle 1–2 teaspoons of the cooled balsamic glaze over the tomato and cheese. Sprinkle a little extra italian seasoning if desired. Close the sandwich with the top half of the bread and press gently. Let rest 1 minute, then cut into portions.