Caprese Sandwich
Ripe tomatoes, milky mozzarella, basil, balsamic, a glug of olive oil on good bread. A proper summer sandwich.
A caprese sandwich is one of those dishes that 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.
Make this in the height of tomato season and it might be the best lunch you eat all year. Make it in February and you will be sad.
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.
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If you enjoyed this recipe, you'll find more of my favourite quick & easy recipes in the archive, or browse the full collection.
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