How To Make Caprese Sandwich?

Can you think of anything that is more ideal for the summer than a Caprese salad? Since we do not believe that this is the case, we came to the conclusion that a Caprese sandwich ought to be the official sandwich of the summer (or whenever you get your hands on some tomatoes that are at their prime).

The following is how we see it: The peasant bread, also known as ciabatta, is a delicious and supple bread that is used to encapsulate thick slices of wonderfully ripe red tomatoes, big slabs of fresh mozzarella, and pesto that has a vibrant taste. A sprinkle of balsamic reduction imparts a tangy sweetness to the dish, while baby arugula and fresh basil leaves provide a little of crunch to the final product.

Not only that, but don’t skimp on the olive oil, salt, and pepper; these three seasonings truly bring out the taste in the basic components that go into the sandwich.

Have you attempted to make this? Let us know how it turned out by leaving a comment below!

Ingredients

• 1/2 c. balsamic vinegar
• 8 slices peasant bread
• 1 lb. fresh mozzarella, sliced
• 12 fresh basil leaves
• Extra-virgin olive oil, for drizzling
• 1 c. baby arugula
• 2 ripe tomatoes, sliced
• Kosher salt
• Freshly ground black pepper
• 2 Tbsp. store-bought or homemade basil pesto

Directions

Step 1

The balsamic vinegar should be brought to a simmer in a small saucepan that is set over medium heat. Cook for around five minutes, stirring the mixture regularly, until it has reduced by approximately two-thirds and has reached a syrupy consistency. Wait for it to cool.

Step 2

If you so choose, toast the bread in the meanwhile. Four pieces of bread should each have arugula on them. On top, sprinkle some cheese and tomatoes. Melt some balsamic glaze and drizzle it over the mozzarella. Alternate layers of basil leaves. Salt and pepper should be added after the oil has been drizzled on top.

Spread a substantial amount of pesto on one side of the bread pieces that are still available. The pesto-side down, sandwiches should be closed and then sliced in half.