There are some combinations in the kitchen that are just meant to be, and for me, the classic Italian trio of ripe tomatoes, creamy mozzarella, and fresh, aromatic basil is at the top of that list. This Caprese Sandwich recipe takes everything we adore about the traditional salad and transforms it into a substantial, deeply satisfying lunch. It’s more than just a sandwich; it’s a tribute to the simplicity of high-quality ingredients, where each component is given the space to shine. The juicy sweetness of the tomato plays against the milky, soft mozzarella, while the basil adds a peppery, vibrant note. It’s all brought together with a drizzle of rich olive oil and tangy balsamic glaze, held between two slices of perfectly toasted, crusty bread.

I stumbled upon the idea of turning the salad into a hearty sandwich during a particularly busy week when I needed a fulfilling lunch that didn’t require much cooking, and it’s been a hit in my home ever since. This isn’t just a recipe for a sandwich; it’s a guide to creating a moment of pure culinary pleasure. We’re not just assembling ingredients; we’re building layers of texture and flavour that work in perfect harmony. The key is in the details: the way the bread is toasted, the light rub of garlic, and the generous seasoning.

This Caprese Sandwich recipe is ideal for anyone who appreciates fresh, vibrant flavours and wants a lunch that feels both indulgent and wholesome. It works beautifully for a sunny weekend lunch in the garden, a sophisticated packed lunch for the office, or a light yet satisfying dinner on a warm evening. If you love the bright tastes of the Mediterranean, this sandwich will undoubtedly become a regular in your rotation.

Recipe Overview

This Caprese Sandwich recipe delivers a truly authentic Italian experience. You can expect a wonderful contrast of textures, from the crisp, golden crust of the toasted bread to the soft, yielding mozzarella and the plump, juicy tomatoes. The flavour is bright and fresh, with the peppery basil and sharp garlic providing a beautiful counterpoint to the creamy cheese. After a few attempts, I found that spreading a thin layer of pesto on both slices of bread not only adds a fantastic depth of flavour but also creates a barrier that helps prevent the bread from becoming soggy.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Servings: 2 sandwiches
• Difficulty: Easy

Why You’ll Love This Caprese Sandwich Recipe

• Genuine Flavour: This sandwich is all about honouring the core ingredients. The sweet acidity of the vine-ripened tomatoes, the clean, milky taste of fresh mozzarella, and the unmistakable peppery scent of basil create a truly memorable meal.
• Ready in 15 Minutes: From start to finish, this delicious sandwich comes together in about 15 minutes, making it a brilliant choice for a speedy and impressive lunch.
• Flexible Recipe: While the classic combination is magnificent on its own, you can easily adapt it. Add a few slices of prosciutto for a salty kick, a layer of avocado for extra creaminess, or a handful of rocket for a peppery bite.
• Great for Summer Lunches: This recipe is magnificent for picnics, garden parties, or any time you want a light but satisfying meal that doesn’t involve heating up the kitchen.
• Family Tested: I make this at least once a week during the summer – it’s become a family favourite. Everyone from my husband to my teenage children adores it, which is a rare success in our house!

Caprese Sandwich Recipe

⏱️ 10 min prep  •  🍳 5 min cook  •  👥 2 servings

📌 Pin This Recipe

Ingredients You’ll Need

The success of this recipe hinges on using the best ingredients you can find. Look for tomatoes that are fragrant and deeply coloured, and choose a fresh mozzarella ball packed in water for the creamiest texture. For the balsamic glaze, I recommend using a brand like Belazu, as its thickness and rich flavour make a real difference.

• 4 thick slices of ciabatta or sourdough bread
• 1 large, ripe beef tomato or 2 vine-ripened tomatoes (about 200g)
• 1 ball (125g) fresh mozzarella cheese, drained
• 1 large clove of garlic, peeled and halved
• A generous handful of fresh basil leaves (about 15-20 leaves)
• 2 tbsp extra virgin olive oil, plus extra for drizzling
• 2 tbsp green pesto (optional, but highly recommended)
• 1 tbsp balsamic glaze
• 1/2 tsp sea salt flakes
• 1/4 tsp freshly ground black pepper

Elena’s Tip: Take the mozzarella out of the fridge about 20 minutes before you plan to make the sandwich. Allowing it to come closer to room temperature enhances its flavour and gives it a much softer, creamier texture.

How to Make This Caprese Sandwich Recipe

The process for creating this sandwich is straightforward, focusing on preparing each component correctly to build the best possible flavour. We toast the bread until it’s perfectly golden, which provides the ideal base for our fresh toppings.

1. Prepare the Toppings: Begin by slicing your tomato and mozzarella into rounds about 5mm thick. Gently pat the mozzarella slices with a paper towel to remove any excess moisture. This is a crucial step to prevent a soggy sandwich. Set aside.
2. Toast the Bread: Heat a large, dry frying pan or griddle pan over a medium-high heat. Place the bread slices in the pan and toast for 2-3 minutes on each side, until they are golden brown and have a satisfyingly crisp exterior. You can also do this under a grill.
3. Infuse with Garlic: As soon as the bread comes off the heat, take the halved garlic clove and rub its cut side firmly over the surface of one side of each slice. The warmth of the bread will melt the garlic slightly, releasing its aromatic oils and infusing the bread with a wonderful, subtle flavour.
4. Build the Base: Drizzle the garlic-rubbed sides of the bread with a little extra virgin olive oil. If you’re using pesto, spread a thin, even layer over all four slices. What works best for me is creating this pesto ‘barrier’ to protect the bread.
5. Layer the Ingredients: On two of the bread slices, arrange the mozzarella slices in a single, slightly overlapping layer. Follow with a layer of the sliced tomatoes.
6. Add the Basil and Season: Tuck the fresh basil leaves generously over the tomatoes. Now, season well with the sea salt flakes and freshly ground black pepper. This is the moment that truly brings the flavours of the classic Italian salad to life.
7. Finishing Touches: Drizzle the balsamic glaze evenly over the basil and tomatoes. Place the remaining two slices of bread on top, pesto-side down, to complete the sandwiches.
8. Serve Immediately: Press down gently on the sandwiches, slice them in half if you wish, and serve straight away while the bread is still warm and crisp.

Tips From My Kitchen

• Bread Choice Matters: A sturdy bread like ciabatta or sourdough is essential. Its robust crust can hold the juicy ingredients without falling apart. Avoid soft, pre-sliced bread, as it will quickly become soggy.
• The Secret Step: I learned that salting the tomatoes lightly and letting them sit for five minutes on a paper towel draws out excess water. This concentrates their flavour and is another excellent technique for preventing a watery sandwich.
• Make-Ahead Prep: While the sandwich is best assembled just before eating, you can prepare the components ahead of time. Slice the tomatoes and mozzarella and store them in separate airtight containers in the fridge for up to 4 hours. You can also wash and dry the basil leaves.
• Storage: Honestly, this sandwich doesn’t store well and is at its peak right after being made. If you do have leftovers, wrap them tightly in beeswax wrap or cling film and refrigerate for up to 24 hours. The bread will soften, but the flavours will still be good. You could try briefly reheating it in a dry pan to revive some of the crispness.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just a few kitchen basics.

• Large frying pan or griddle pan
• Sharp serrated knife (for the bread) and a sharp smooth knife (for the tomatoes and mozzarella)
• Cutting board
• Paper towels

Common Mistakes to Avoid

• Using Watery Ingredients: The number one enemy of a great sandwich is sogginess. Always pat your mozzarella dry and consider salting your tomatoes as mentioned in my tips to draw out excess moisture.
• Under-seasoning: Salt and pepper are not just afterthoughts here; they are essential for enhancing the taste of the tomato and mozzarella. Be generous!
• Skipping the Toasted Garlic Step: It might seem like a small detail, but rubbing the warm bread with fresh garlic adds an incredible layer of savoury depth that you will definitely miss if you skip it. It’s a technique used in many Mediterranean dishes for a reason. Check out this technique for more on its impact.

Delicious Variations to Try

Once you’ve mastered the classic, feel free to experiment! This sandwich is a wonderful canvas for other flavours.

• Add Some Protein: For a more substantial meal, add a few slices of high-quality prosciutto, salami, or even some leftover shredded roast chicken. It complements the fresh flavours beautifully. For another great lunch idea with chicken, try my Crispy Chicken Caesar Wrap Lunch.
• A Peppery Kick: Add a handful of fresh rocket leaves between the tomato and basil. The peppery, slightly bitter taste of the rocket provides a lovely contrast to the creamy cheese.
• Creamy & Rich: For extra richness, mash half an avocado with a squeeze of lemon juice and spread it on the bread before adding the other ingredients.

What to Serve With This Caprese Sandwich Recipe

While this sandwich is a complete meal in itself, a few simple sides can round it out nicely.

• A Simple Green Salad: A bowl of mixed leaves tossed with a light lemon vinaigrette is the perfect fresh accompaniment.
• Vegetable Crisps: A small handful of good quality, sea-salted vegetable crisps adds a welcome crunch.
• A Chilled Drink: This sandwich pairs wonderfully with a crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc. For a non-alcoholic option, a sparkling elderflower pressé is delightful.

Frequently Asked Questions

Caprese Sandwich

A classic Italian salad of ripe tomatoes, creamy mozzarella, and fresh basil, transformed into a delicious sandwich on crusty, garlic-rubbed bread.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Course: Lunch

Cuisine: Italian

Calories: 630

Ingredients Method Notes

Ingredients

  

• 4 thick slices of ciabatta or sourdough bread
• 1 large ripe beef tomato or 2 vine-ripened tomatoes (about 200g)
• 1 ball 125g fresh mozzarella cheese, drained
• 1 large clove of garlic peeled and halved
• A generous handful of fresh basil leaves about 15-20 leaves
• 2 tbsp extra virgin olive oil plus extra for drizzling
• 2 tbsp green pesto optional, but highly recommended
• 1 tbsp balsamic glaze
• 1/2 tsp sea salt flakes
• 1/4 tsp freshly ground black pepper

Method

 

1. Prepare the Toppings: Begin by slicing your tomato and mozzarella into rounds about 5mm thick. Gently pat the mozzarella slices with a paper towel to remove any excess moisture. This is a crucial step to prevent a soggy sandwich. Set aside.
2. Toast the Bread: Heat a large, dry frying pan or griddle pan over a medium-high heat. Place the bread slices in the pan and toast for 2-3 minutes on each side, until they are golden brown and have a satisfyingly crisp exterior. You can also do this under a grill.
3. Infuse with Garlic: As soon as the bread comes off the heat, take the halved garlic clove and rub its cut side firmly over the surface of one side of each slice. The warmth of the bread will melt the garlic slightly, releasing its aromatic oils and infusing the bread with a wonderful, subtle flavour.
4. Build the Base: Drizzle the garlic-rubbed sides of the bread with a little extra virgin olive oil. If you're using pesto, spread a thin, even layer over all four slices. What works best for me is creating this pesto 'barrier' to protect the bread.
5. Layer the Ingredients: On two of the bread slices, arrange the mozzarella slices in a single, slightly overlapping layer. Follow with a layer of the sliced tomatoes.
6. Add the Basil and Season: Tuck the fresh basil leaves generously over the tomatoes. Now, season well with the sea salt flakes and freshly ground black pepper. This is the moment that truly brings the flavours of the classic Italian salad to life.
7. Finishing Touches: Drizzle the balsamic glaze evenly over the basil and tomatoes. Place the remaining two slices of bread on top, pesto-side down, to complete the sandwiches.
8. Serve Immediately: Press down gently on the sandwiches, slice them in half if you wish, and serve straight away while the bread is still warm and crisp.

Notes

Best served immediately to enjoy the contrast between the warm, crisp bread and the cool, fresh fillings. For extra protein, add a few slices of prosciutto.

I hope you enjoy every single bite of this Caprese Sandwich. It’s a recipe that relies on simplicity and quality, proving that you don’t need a long list of ingredients to create something truly special. It’s the taste of an Italian summer, ready in minutes. Please do let me know how you get on with it in the comments below – I love hearing about your kitchen creations! – Elena