🥪 Pesto Caprese Sandwich
In a celebration of Italian summer produce, this pesto caprese sandwich features toasty rolls lathered with vibrant pesto, layers of mozzarella and juicy tomatoes, olive oil, and basil.
Ingredients
For the Sandwich
- 2 bread rolls I used seeded, ciabatta is ideal
- 2 tablespoons olive oil for toasting the bread
- 2 small cloves garlic for rubbing on the toast
- 4 tablespoons basil pesto for spreading on the sandwich
- 2 sprigs basil for layering in the sandwich
For the Caprese
- 250 g fresh mozzarella drained weight
- 2 large tomato
- 2 sprigs basil for marinating the caprese
- fine sea salt to taste
- 4 tablespoons extra virgin olive oil for marinating the caprese
Instructions
- Preheat your grill or broiler. I broil my bread at 200℃ (392℉).
- Slice 2 bread rolls. Next, drizzle 2 tablespoons olive oil over the open face of the bread rolls.
- Cook the bread rolls until golden brown, around 1-2 minutes. Once cooked, rub 2 small cloves garlic over the open face of the bread to infuse it with a delicious punchiness.
- In a small bowl, combine 250 g fresh mozzarella (sliced), 2 large tomato (sliced), 2 sprigs basil (roughly torn), fine sea salt (to taste), and 4 tablespoons extra virgin olive oil. Let the mixture marinate for at least 5 minutes (ideally 10) while your toast cools.
- Once the bread is cool, spread 4 tablespoons basil pesto over each slice.
- Layer your marinated tomatoes, then the mozzarella, and 2 sprigs basil (whole leaves). At the bottom of the bowl, there will be some excess olive oil and tomato juices. You can save this for other recipes or pour it over the sandwich fillings for more flavour (only do this if you intend to eat the sandwich instantly!) Close the sandwich and serve.
Nutrition
Calories: 1025kcalCarbohydrates: 37gProtein: 35gFat: 82gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 39gCholesterol: 101mgPotassium: 411mgFiber: 3gSugar: 6gVitamin A: 2694IUVitamin C: 19mgCalcium: 705mgIron: 1mg
Tried this recipe?Please consider leaving a review!
