Caprese Sandwich Recipe

Slice and dry

Slice the ciabatta roll lengthwise. If mozzarella is packed in liquid, pat it dry with paper towels and slice into 1/4-inch (6 mm) rounds. Slice the tomato into 1/4-inch rounds. Lightly tear or stack the basil leaves so they are ready to layer.

Season tomato: on a small plate, lay tomato slices and lightly sprinkle 1/4 tsp salt and a few grinds of black pepper over them. Let sit 2 minutes for flavors to develop.

Oil the bread

Brush the cut faces of the ciabatta lightly with 1 tbs extra-virgin olive oil (or spread the 1 tsp butter on the outside if you plan to toast).

Layer the bottom half: place half of the mozzarella slices on the bottom bread piece, slightly overlapping.

Add tomato and basil: arrange the seasoned tomato slices on top of the mozzarella, then tuck basil leaves between tomato and mozzarella so they are slightly protected from direct contact with the tomato juices (this keeps bread from getting soggy).

Add prosciutto (optional): if using, drape 3 slices of prosciutto over the tomato/basil layer, folding as needed to fit the sandwich.

Finish: top with the remaining mozzarella slices if any, then drizzle 1 tsp balsamic glaze evenly over the filling. Sprinkle the remaining 3/4 tsp salt and the rest of the black pepper evenly (adjust to taste).

Close the sandwich by replacing the top half of the bread.

Pan-toast (recommended): heat a skillet over medium. If using butter, lightly butter the outside of both bread halves (or brush with remaining 1 tsp olive oil). Place the sandwich in the skillet and press gently with a spatula or a heavy pan for 2–3 minutes per side, until the bread is golden and the cheese is warmed but not fully melted. Alternatively, use a panini press for 3–4 minutes.

Cut and serve: transfer sandwich to a cutting board, let rest 1 minute, then cut in half. Serve immediately so the mozzarella is tender and the basil is fragrant.

Notes: adjust salt and balsamic to taste. If you prefer a stronger balsamic presence, add up to 2 tsp. The prosciutto adds a salty, savory counterpoint—add only if desired.