Caprese Sandwich

Is there anything more summer-perfect than Caprese salad? We think not, so we decided that a Caprese sandwich should be the official sandwich of summer (or any time you get your hands on some perfect tomatoes). Here’s how we picture it: Custy, tender peasant bread (or ciabatta) encases thick slices of perfectly ripe red tomatoes, generous slabs of fresh mozzarella, and brightly flavored pesto. A drizzle of balsamic reduction adds a tangy sweetness, while fresh basil leaves and baby arugula provide a bit of crunch. Also, don’t skimp on the olive oil, salt, and pepper—they really bring out the flavor in the simple sandwich ingredients.

The fresher, the better:
Use only the best ingredients you can, as they will all have a chance to shine here. Slice only the ripest tomatoes, try to find fresh mozzarella if possible, and use real balsamic vinegar from Moderna, which you can find in most supermarkets.

The pesto:
You can use store-bought pesto, or take an extra few minutes and make your own. Homemade pesto made with fresh basil is so bright tasting, and since basil is usually at its peak around the same time as tomatoes are at their finest, it’s a great way to make the most out of a trip to the farmers’ market, or your garden harvest.

The assembly:
Some people like to toast their bread for this sandwich; toast or don’t toast the bread, up to you. The layering of the ingredients is up for interpretation—if another assembly structure speaks to you, go for it! You’ll still get all of the flavors in every bite, which is the most important part (and it will look colorful and gorgeous). You can also make these sandwiches into panini if you want. If you want the mozz to get a bit melty, and the outside to get nicely crusty, this is the way to go.

Storage:
These are best eaten shortly after being assembled so the bread doesn’t get soggy. If you do have leftover ingredients, store separately then assemble when ready to eat again.

Did you try making this? Let us know how it went in the comments!