Best Caprese Sandwich with Basil Pesto (Panini)
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!
Servings: 4 servings
Ingredients
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: 812kcal | Carbohydrates: 60g | Protein: 26g | Fat: 53g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Cholesterol: 49mg | Sodium: 924mg | Potassium: 332mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3064IU | Vitamin C: 12mg | Calcium: 1408mg | Iron: 2mg
