Pesto Caprese Sandwich
The Pesto Caprese Sandwich takes the classic Italian salad of ripe tomatoes, creamy mozzarella, and fragrant basil and bundles it into a crusty baguette for a very picnic-friendly sandwich.
Servings: 2 half baguettes
Calories: 1250kcal
Ingredients
Basil Pesto
- ½ cup fresh basil
- ¼ cup walnuts or pine nuts
- ¼ cup parmesan grated
- 3 tablespoons olive oil
- 1 clove garlic
- ½ lemon Juice only
Balsamic Reduction
- ½ cup balsamic vinegar
- ½ tablespoon honey or sugar
Sandwich
- 1 rustic baguette cut in half
- 1 ½ tbsp unsalted butter
- 1 tomato sliced
- ⅓ cup arugula
- 10-12 slices white mozzarella cheese sliced
Instructions
Make the Basil Pesto
- Add the basil, garlic, grated parmesan, nuts (walnuts or pine nuts), a squeeze of lemon, and 2 tablespoons of olive oil to a blender or food processor.
- Blend until smooth. Add another tablespoon of olive oil. Stir gently and set aside.
Make the Balsamic Glaze
- Combine the honey and balsamic vinegar in a small bowl. Pour into a small saucepan and place over low heat. Do not let the balsamic vinegar boil.
- Stir frequently until the mixture thickens and becomes sticky. The glaze should stick to the back of a spoon to indicate it’s ready. This may take about 4-6 minutes. Set aside to cool. It will thicken more as it cools.
Assemble the Sandwich
- Cut the baguette in half longways and slice through the middle to make halves. Toast only the inside of the baguettes. Once toasted, spread with butter while still warm on the bottom half.
- Spread each bottom half generously with pesto.
- Add 2 or 3 slices of thinly sliced mozzarella.Then add sliced tomatoes, another layer of thinly sliced mozzarella, and more pesto.
- Drizzle with the balsamic glaze.
- Top with arugula and cover the sandwich with the top half of the baguette.
Notes
Recipe Variations and Substitutions
- Bread: You can experiment with different types of bread, such as ciabatta, sourdough, or focaccia. I recommend sticking with sturdy bread for this sandwich. Anything too light will not hold up to the fillings.
- Pesto: You can use fresh basil leaves or store-bought pesto.
- Nuts: In the pesto, walnuts or pine nuts can be used.
- Balsamic Glaze: You can use a store-bought Balsamic Glaze.
- Mozzarella: Use a quality white mozzarella like Buffalo Mozzarella for better texture and flavor.
- Pesto: For a more rustic texture, pulse instead of blending continuously. Pulsing ensures the nuts and basil are finely chopped but not completely pureed, adding a nice texture to the sandwich.
- Prep Tips: For ease and convenience, you can prepare the pesto and Balsamic reduction beforehand. Both will store well in the refrigerator, and the pesto can be frozen.
Nutrition
Calories: 1250kcal | Carbohydrates: 87g | Protein: 52g | Fat: 78g | Saturated Fat: 31g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 30g | Trans Fat: 0.3g | Cholesterol: 143mg | Sodium: 1883mg | Potassium: 635mg | Fiber: 5g | Sugar: 24g | Vitamin A: 2235IU | Vitamin C: 25mg | Calcium: 1061mg | Iron: 7mg