Italian Caprese Sandwich
This classic Italian Caprese sandwich brings together the perfect trio of ripe tomatoes, creamy mozzarella, and fragrant basil on crusty bread. With a touch of pesto and balsamic vinegar, it's a simple yet elegant meal that celebrates the beauty of fresh, quality ingredients.
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Servings: 1
Calories: 485kcal
Equipment
Ingredients
- 1 Rhodes mini baguette
- 2-3 tablespoons pesto sauce
- 3 slices fresh tomatoes
- 2 slices fresh mozzarella cheese
- 3-4 fresh basil leaves
- 1-2 teaspoons balsamic vinegar
Instructions
- Bake the Rhodes mini baguette following the package instructions until golden and crispy.
- Allow the baguette to cool slightly, then cut in half lengthwise.
- Spread pesto sauce evenly over the bottom half of the baguette.
- Layer the tomato slices over the pesto.
- Add the mozzarella cheese slices on top of the tomatoes.
- Place fresh basil leaves over the cheese.
- Drizzle balsamic vinegar evenly over the filling.
- Cover with the top half of the baguette and serve immediately.
Notes
Use the ripest tomatoes you can find for the best flavor - heirloom varieties work beautifully
Fresh mozzarella di bufala will elevate this sandwich greatly over regular mozzarella
Make your own pesto or use a high-quality store-bought version for best results
Lightly toast the baguette halves for extra crunch if desired
Pat tomato slices dry with paper towels to prevent the sandwich from becoming soggy
This sandwich is best eaten immediately after assembly to maintain bread texture
Substitute arugula for basil for a peppery twist
Nutrition
Calories: 485kcal | Carbohydrates: 52g | Protein: 22g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 890mg | Potassium: 420mg | Fiber: 3g | Sugar: 8g