Caprese Sandwich
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 16 ounces tomatoes – sliced 0.25 inch thick (~4 medium tomatos)
- 3/4 tsp fine sea salt
- 4 rolls ciabatta rolls
- 3 tbsp extra-virgin olive oil
- 12 ounces fresh mozzarella – sliced 0.25 inch thick
- 1 cup fresh basil leaves – loosely packed
- 1/2 tsp black pepper – freshly ground
Instructions
1. Slice the tomatoes 0.25 inch thick, lay them on paper towels, and season evenly with the fine sea salt; let stand 10 minutes to draw off excess moisture.
2. Split the ciabatta rolls and toast the cut sides in a dry skillet or under a broiler until lightly crisp, 2–3 minutes.
3. Brush the cut sides with the extra-virgin olive oil, letting it soak in to form a moisture barrier.
4. Arrange the fresh mozzarella in an even layer on the bottom halves.
5. Add the fresh basil leaves, then grind the black pepper over the top, and finish with the drained slices; cap with the top halves and press gently.
6. Rest 2 minutes for juices to settle, then slice and serve.
A Caprese Sandwich layers juicy tomatoes, creamy fresh mozzarella, and fragrant basil on crusty bread with a lush drizzle of olive oil. The combination is bright, clean, and satisfying—ripe acidity and herbal perfume balanced by rich dairy and a lightly crisp bite from toasted bread. It’s the portable sibling of the beloved Caprese salad, translating its iconic flavors into a hand-held, anytime meal.
Originating from the island of Capri in Campania, Italy, the Caprese combination is said to mirror the colors of the Italian flag: red tomato, white mozzarella, and green basil. Traditionally seasoned simply with good olive oil and salt, it celebrates peak summer produce and quality dairy like fior di latte or mozzarella di bufala. Over time, the sandwich form—panino caprese—spread across Italy and abroad, with many regional and international spins appearing along the way.