Transform your lunch into a taste of Italy with this elegant yet simple Caprese sandwich! Fresh mozzarella, ripe tomatoes, and aromatic basil come together between slices of crusty ciabatta bread, all drizzled with a sweet-tangy balsamic glaze. Perfect for summer picnics or a quick lunch that feels decidedly gourmet.
What’s So Special About This Dish?
- No-Cook Recipe – Perfect for hot summer days when you don’t want to turn on the stove
- Restaurant-Quality at Home – Costs a fraction of what you’d pay at a café
- Fresh and Light – Under 400 calories per serving while still being satisfying
- Ready in 10 Minutes – Quick enough for lunch breaks but impressive enough for guests
Recipe Variations
- Pesto Twist – Spread basil pesto instead of using fresh basil leaves
- Grilled Version – Toast the ciabatta and slightly warm the mozzarella
- Avocado Addition – Add sliced avocado for extra creaminess
- Prosciutto Upgrade – Layer in thin slices of prosciutto for a heartier sandwich
Serving and Storage
Serve immediately while the bread is fresh and crispy, accompanied by a handful of potato chips or a light green salad. For best results, assemble these sandwiches just before eating. If needed, you can prep the components separately and store them in airtight containers in the refrigerator for up to 2 days – just slice the tomatoes and assemble when ready to eat.
Equipment Needed
- Serrated bread knife
- Cutting board
- Sharp chef’s knife
- Small saucepan
- Pastry brush
- Kitchen scale (optional)
Ingredients
- For the Sandwich:
- 8 slices crusty Italian bread (1-inch thick)
- 16 oz (450g) fresh mozzarella, sliced into 8 even pieces
- 4 large ripe tomatoes, sliced 1/4-inch thick
- 2 cups fresh basil leaves
- 2 tablespoons (30ml) extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- For the Balsamic Glaze:
- 1 cup (240ml) balsamic vinegar
- 2 tablespoons (30ml) honey
Instructions
- Pour balsamic vinegar and honey into small saucepan. Simmer over medium heat for 15 minutes until reduced by half and coats the back of a spoon. Let cool 5 minutes.
- Slice tomatoes and mozzarella to equal thickness. Season tomatoes with salt.
- Brush inside of bread slices with olive oil.
- Layer each sandwich: bottom bread slice, 2 mozzarella slices, 3-4 tomato slices, 6-8 basil leaves, drizzle of balsamic glaze, top bread slice.
- Press sandwich gently to compact. Cut diagonally with serrated knife.
Recipe Notes
Use room temperature mozzarella for best flavor and texture
Can prepare balsamic glaze up to 2 weeks ahead, store refrigerated
Best served immediately, but can wrap and refrigerate for up to 4 hours
Nutrition Information
420
38g
22g
24g
12g
45mg
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