Italian
Caprese Sandwich
Fresh mozzarella, ripe tomato, and basil sit on toasted bread with olive oil and balsamic. It is a simple lunch that depends on good tomatoes and cheese that is still milky.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Toasting the bread gives the juicy tomato something sturdy to sit on.
- Salt and olive oil do more work than a thick spread.
- Basil goes on at the end so it stays fragrant.
- It is a full sandwich with no cooked meat.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 425°F. Brush the cut sides of the ciabatta with 2 tbsp olive oil.
- 2
Set the bread cut-side up on a sheet pan and toast 6 to 8 minutes, until the edges are golden and the centers are crisp.
- 3
Lay the tomato slices on a plate and season them with the salt and pepper.
- 4
Cover the bottom halves of the bread with mozzarella, then the seasoned tomato.
- 5
Add the basil leaves. Drizzle with a little more olive oil and the balsamic glaze.
- 6
Close the sandwiches, press once, and cut in half. Serve while the bread is still warm.
Pro tips
- Use fresh mozzarella in water, patted dry. Pre-shredded cheese will not taste like caprese.
- Pat the tomato slices if they are very wet so the bread survives the first bite.
- Balsamic glaze is thicker than vinegar and stays on the sandwich. Vinegar soaks in and can taste harsh.
Easy substitutions
- Ciabatta
- A baguette cut into lengths, or thick sourdough.
- Balsamic glaze
- 1 tsp pesto spread on the bread.
- Fresh mozzarella
- Sliced smoked mozzarella for a stronger flavor.
Storage and reheating
Storage
Eat the same day. Refrigerated tomato and mozzarella on bread turns soggy by the next morning.
Reheating
This is best at room temperature or just warm from the toast. Do not microwave it.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 352
- Protein
- 16 g
- Carbs
- 36 g
- Fat
- 16 g
- Fiber
- 2 g
Moderate · Oven
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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