Caprese Sandwich
Ripe tomatoes, milky mozzarella, basil, balsamic, a glug of olive oil on good bread. A proper summer sandwich.
A caprese sandwich is only as good as its ingredients. With three or four components and no cooking, there is nowhere to hide a tasteless tomato or a rubbery cheese.
Made in the height of tomato season, it might be the best lunch of the year. Made in February, it will be a disappointment.
Ingredients
- 2 ciabatta rolls or 4 thick slices of sourdough
- 1 ball (about 200g) fresh mozzarella, sliced
- 2 large ripe tomatoes, sliced
- Small handful of fresh basil leaves
- Good extra-virgin olive oil
- Aged balsamic vinegar
- Flaky salt and black pepper
Instructions
- Slice the rolls in half. Lightly toast if you like a little crunch — optional.
- Drizzle the cut sides generously with olive oil.
- Layer the mozzarella and tomatoes, seasoning each with flaky salt and pepper as you go.
- Tuck in the basil leaves. Drizzle with balsamic, close the sandwich, and press gently before slicing in half.
Cooking tips
- Salt the tomatoes a few minutes before assembling and let them sit on a paper towel — they release water and concentrate flavour.
- Tear the mozzarella by hand for a softer texture; slice it for a tidier sandwich.
- Use a thick aged balsamic, not vinegar. The syrupy texture is the whole point.
More like this
For more from this section, browse our quick & easy recipes or the full collection.
You might also like
Five-Minute Avocado Toast
Crisp sourdough, ripe avocado, lemon, flaky salt, chilli. A five-minute breakfast or lunch for warm weather.
Quick Tuna Salad Bowl
Lemony tuna, creamy white beans, red onion, parsley, a glug of olive oil. A pantry lunch that keeps well for the week.
Fresh Basil Pesto Pasta
Bright, garlicky basil pesto, coating every strand of pasta in fifteen minutes. A dinner worth making whenever good basil is around.
Weeknight Tomato Pasta
A dependable option for nights with no plan and no patience. Six ingredients, twenty minutes, a sauce that clings properly.