Caprese Sandwich Recipe

Halve the ciabatta loaf horizontally. If the loaf is very thick, slice into two equal sandwich-length pieces so you have a top and bottom.

Slice the tomatoes 1/4-inch thick. Pat slices dry with a paper towel to remove excess moisture.

Slice the fresh mozzarella into 1/4-inch thick pieces or tear into bite-size slices to match tomato size. Place on paper towel to absorb extra moisture for 2–3 minutes.

Wash and dry basil leaves. If leaves are large, tear in half to fit the bread.

Peel the garlic clove and cut in half (if using).

Toast (optional)

Optional: Lightly brush the cut faces of the ciabatta with butter or 1 tsp olive oil. Toast cut side down in a dry skillet over medium heat for 2–3 minutes until golden and slightly crisp. Remove from heat.

If using garlic, rub the toasted or untoasted cut faces of the bread with the cut garlic half to impart a subtle garlic flavor; discard the garlic half afterward.

Drizzle 1 tablespoon of extra-virgin olive oil evenly over the bottom half of the bread and brush lightly to coat.

Layer the mozzarella slices evenly on the bottom bread half, leaving a small border at the edges.

Place tomato slices on top of the mozzarella in a single overlapping layer.

Tuck basil leaves between tomato slices, distributing them evenly. If using arugula or spinach, add it on top of the basil now.

Season the tomato and mozzarella layer with 1 teaspoon salt (or to taste) and 1/2 teaspoon freshly ground black pepper, sprinkling evenly.

Drizzle the remaining 2 tablespoons of extra-virgin olive oil and 2 tablespoons of balsamic glaze over the layered ingredients. If you prefer a lighter balsamic, start with 1 tablespoon and add more to taste.

If using prosciutto, fold slices and lay them over the dressed vegetables and cheese now.

Place the top half of the ciabatta over the assembled fillings. Press gently to compact the sandwich slightly.

Cut the sandwich into 2–4 portions using a serrated knife, cleaning the blade between cuts if ingredients slip.

Serve immediately so mozzarella is cool-to-warm and tomatoes are fresh. Optionally pass extra balsamic glaze and olive oil at the table.

Leftovers: wrap tightly and refrigerate for up to 24 hours; to refresh, unwrap and toast briefly in a skillet or oven until warmed through.