Recipe: Caprese Sandwich

Fresh tomatoes are definitely one of my favorite parts of summertime, and this sandwich is one of the best ways to enjoy them. It works beautifully on a baguette or as individual sandwiches on grilled ciabatta buns. The creamy basil mayonnaise and a drizzle of thick balsamic glaze pull everything together for a fresh and simple summer meal.  

Caprese Sandwich
Ingredients

1 baguette (16 ounces) or 4 ciabatta buns
1 tablespoon balsamic glaze
1 tablespoon extra virgin olive oil
1½ cups baby arugula
1 fresh mozzarella ball (8 ounces), sliced
2 medium ripe tomatoes, sliced into ¼ inch rounds
Flaky sea salt or kosher salt

Creamy Basil Sauce
(Makes extra)

1 small garlic clove or ½ medium clove, roughly chopped
½ cup mayonnaise
½ cup lightly packed fresh basil
¼ teaspoon fine sea salt
Freshly ground black pepper, to taste

Directions

1. Slice the baguette in half lengthwise, then cut into two large sandwiches or four smaller portions. If using ciabatta buns, slice them in half. Lightly brush the cut sides with olive oil and grill over medium heat for 2 to 3 minutes, until toasted and lightly charred.  

2. While the bread grills, prepare the basil sauce. Add the garlic to a food processor and pulse until finely chopped. Scrape down the sides, then add the mayonnaise, basil, salt and pepper. Blend until smooth.  

3. Drizzle the balsamic glaze over half of the bread pieces. Layer with arugula, mozzarella slices and tomatoes. Sprinkle the tomatoes lightly with flaky salt.  

4. Spread the basil sauce generously over the remaining bread pieces and place on top. Serve immediately.  

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