Italian Caprese Sandwich with Basil Pesto
A fresh and flavorful sandwich combining ripe tomatoes, creamy mozzarella, and homemade basil pesto, perfect for lunch or a light dinner.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (1) large loaf of Italian bread
- (2) large tomatoes
- (8 oz) fresh mozzarella cheese
- (1/2 cups) fresh basil leaves
- (1/4 cups) pine nuts
- (1/4 cups) grated Parmesan cheese
- (1/2 cups) extra virgin olive oil
- (1) garlic clove
- (1 packet) / 0.25 oz active dry yeast
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (2 tbsp) balsamic glaze (optional)
Instructions
- 1
Start by making the basil pesto. In a food processor, combine (1/2 cup) fresh basil leaves, (1/4 cup) pine nuts, (1/4 cup) grated Parmesan cheese, and (1) garlic clove. Pulse until finely chopped.
- 2
Slowly drizzle in (1/2 cup) extra virgin olive oil while the food processor is running until the mixture is smooth. Season with (1/2 tsp) salt and (1/4 tsp) black pepper. Set aside.
- 3
Preheat your oven to 375°F (190 °C).
- 4
Slice the (1) large loaf of Italian bread in half lengthwise to create a top and bottom.
- 5
Spread a generous amount of basil pesto over both halves of the bread.
- 6
Slice the (2) large tomatoes and (8 oz) fresh mozzarella cheese into even slices. Layer the mozzarella slices over the bottom half of the bread, followed by the tomato slices.
- 7
If desired, drizzle (2 tbsp) balsamic glaze over the tomatoes for extra flavor.
- 8
Close the sandwich with the top half of the bread and gently press down.
- 9
Wrap the sandwich in aluminum foil and place it in the preheated oven. Bake for about 20 minutes, until the cheese is melted and the bread is crispy.
- 10
Remove from the oven, unwrap, and allow it to cool for a few minutes before slicing into portions.
Recipe actions