Caprese Sandwich Recipe with Basil Pesto (Panini)

The Caprese Sandwich Recipe with Basil Pesto (Panini) is fresh and ready in 20 minutes! The creamy mozzarella contrasts with the juicy tomatoes, while the peppery arugula makes the best summertime sandwich.

You’ll also love my classic caprese salad and tomato mozzarella bruschetta recipes.

Why This Recipe Stands Out

I grew up eating this on the sunny shores of Sardinia—fresh mozzarella, basil pesto, ripe tomatoes, and olive oil come together in the ultimate Caprese panini. Simple, flavorful, and perfect for summer!

Try my Panzanella Salad recipe and Porchetta Sandwich next time!

Ingredients and Substitutions

The recipe emphasizes using high-quality ingredients like fresh basil, buffalo mozzarella, and ripe tomatoes. These ingredients ensure the sandwich is bursting with flavor and freshness.

• Ciabatta or Focaccia Bread: Choose a loaf of either ciabatta or focaccia bread, known for its soft texture and porous crumb, perfect for soaking up the flavors of the sandwich. Use sourdough, baguette, whole wheat, or gluten-free bread.
• Buffalo Mozzarella (or Creamy Fresh Mozzarella of Choice): Buffalo mozzarella, made from the milk of water buffalo, offers a creamy texture and rich flavor. Alternatively, you can use any fresh mozzarella cheese for its mild and milky taste.
• Thick Balsamic Vinegar or Balsamic Glaze (Optional): This adds a sweet and tangy flavor to the sandwich, enhancing the overall taste profile. Opt for a thick balsamic vinegar or balsamic glaze for easy drizzling.
• Extra-Virgin Olive Oil: High-quality extra-virgin olive oil adds richness and enhances the Italian flavors of the sandwich.
• Baby Arugula: Baby arugula provides a peppery and slightly bitter flavor, balancing the tomatoes’ sweetness and the mozzarella’s creaminess. Use baby spinach, mixed greens, or extra basil if arugula isn’t available.
• Basil Pesto (you can also use store-bought pesto): A vibrant green sauce made from fresh basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil.
• Juicy Ripe Tomatoes: Choose medium-sized ripe tomatoes, sliced into thin rounds. Try heirloom, cherry, or sun-dried tomatoes. Roasted red peppers or cucumber slices also work well.
• Flaky Sea Salt or Kosher Salt: These are used to season the tomatoes, enhance their flavor, and add a finishing touch to the sandwich.

See the recipe card for quantities.

Variations

• Pistachio Pesto
• Arugula Walnut Pesto (vegan option)
• Grilled Chicken Caprese Sandwich: Add grilled chicken breast slices to the sandwich for extra protein and flavor. Marinate the chicken in Italian seasoning or garlic before grilling for added taste. You can use my recipe for the best grilled chicken sandwich as a base.
• Prosciutto Caprese Sandwich: Layer thin slices of prosciutto over the mozzarella and tomatoes for a savory twist.
• Mortadella Sandwich

How to Make Caprese Sandwiches

See the printable recipe card at the bottom of the post for complete instructions.

Make the homemade pesto.

Start layering the sandwich and assemble it.

Add the fresh tomatoes.

Drizzle the balsamic vinegar.

You can eat the sandwiches as is or turn them into grilled caprese sandwiches and use a panini grill.

If you don’t have a panini grill, you can make them on the stovetop on a pan.

This will become one of your favorite sandwiches for the summer season.

FAQ’s

What to Serve with Caprese Sandwiches

Serve this summer favorite with Italian Fruit Salad and Grilled Chicken Thighs, or Grilled Eggplant.

More side dish options:

Crispy Breaded Chicken Cutlets (Italian)

Oven Baked Pork Ribs

Classic Italian Chopped Salad Recipe

Easy Lemon Tiramisu Recipe with Lemon Curd

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5 from 2 votes

Best Caprese Sandwich with Basil Pesto (Panini)

By: Elena Davis

Servings: 4 servings

Prep: 10 minutes mins

Cook: 5 minutes mins

Total: 15 minutes mins

SaveSaved Pin Rate Print

The Caprese Sandwich Recipe with Basil Pesto (Panini) perfectly balances flavors and textures. The creamy mozzarella contrasts with the juicy tomatoes, while the peppery arugula adds a refreshing bite. The homemade basil pesto ties everything together with its aromatic herbaceousness. Option for a grilled caprese sandwich version!

Ingredients 

1x2x3x

Caprese Sandwich

• ▢ 1 loaf ciabatta or ciabatta rolls, focaccia bread, or sourdough bread sliced into 8 equal slices
• ▢ 8 ounces buffalo mozzarella, or fresh mozzarella of choice, sliced
• ▢ 1 tablespoon thick balsamic vinegar or balsamic glaze, optional
• ▢ 1 tablespoon extra-virgin olive oil
• ▢ 1 ½ cups baby arugula
• ▢ 2 medium ripe tomatoes, sliced into ¼-inch thick rounds
• ▢ Flaky sea salt or kosher salt

Basil Pesto:

• ▢ 2 cups fresh basil leaves, packed
• ▢ ⅓ cup pine nuts
• ▢ ⅓ cup grated parmigiano cheese
• ▢ 2-3 cloves garlic, minced
• ▢ ½ cup extra-virgin olive oil
• ▢ Salt and pepper to taste

Instructions 

• Prepare the Basil Pesto: In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and minced garlic.
• Pulse until the ingredients are finely chopped.
• With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
• Season with salt and pepper to taste. Set aside.
• Assemble the Sandwiches: Preheat a panini press or grill pan over medium heat. Take each slice of bread and spread a generous amount of basil pesto on one side.
• On 4 slices of bread, layer the buffalo mozzarella slices evenly. Top the mozzarella with slices of tomato and a sprinkle of flaky sea salt or kosher salt. Add a handful of baby arugula on top of the tomato slices.
• Drizzle balsamic vinegar or balsamic glaze (if using) over the arugula.
• Place the remaining slices of bread pesto side down on top of each sandwich to close them.

Grill the Sandwiches (this is optional you can enjoy as is from steps above):

• Brush the outer sides of each sandwich with olive oil.
• Place the sandwiches on the preheated panini press or grill pan.
• Grill for 3-4 minutes or until the bread is toasted and the cheese is melted.
• If using a grill pan, press the sandwiches down with a spatula while cooking to flatten them slightly.
• Once done and golden brown, remove the sandwiches from the heat and let them cool for a minute before serving.
• Serve: Cut each sandwich in half diagonally. Serve warm and enjoy the delicious flavors of the Caprese sandwich with basil pesto!

Notes

• Choose Fresh Ingredients: Opt for the freshest ingredients available, especially when it comes to tomatoes, basil, and mozzarella. Quality ingredients will elevate the flavor of your sandwich.
• Slice Ingredients Evenly: Slice the tomatoes, mozzarella, and bread into uniform thickness to ensure even cooking and a well-balanced sandwich.
• Season Generously: Don’t skimp on seasoning. Sprinkle a pinch of flaky sea salt or kosher salt over the tomatoes to enhance their flavor, and season the pesto to taste with salt and pepper for a well-seasoned sandwich.
• Use Quality Olive Oil: Brush the outer sides of the bread with high-quality extra-virgin olive oil and drizzle it over the sandwich. The olive oil adds richness and enhances the Italian flavors of the dish.

Nutrition

Calories: 812kcalCarbohydrates: 60gProtein: 26gFat: 53gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 28gCholesterol: 49mgSodium: 924mgPotassium: 332mgFiber: 3gSugar: 3gVitamin A: 3064IUVitamin C: 12mgCalcium: 1408mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: Italian

Tried this recipe?Mention @cucinabyelena or tag #cucinabyelena!