Caprese Sandwich
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(51)
Ingredients
4 sandwiches
- 1 baguette (16 ounces)
- 1 tablespoon thick balsamic vinegar or balsamic glaze*
- 1 tablespoon extra-virgin olive oil
- 1 ½ cups baby arugula
- 1 mozzarella ball (8 ounces)
- 2 medium ripe tomatoes, sliced into ¼-inch thick rounds
- Flaky sea salt or kosher salt
- 1 small or ½ medium clove garlic, roughly chopped
- ½ cup mayonnaise
- ½ cup (1 ounce) lightly packed fresh basil
- ¼ teaspoon fine sea salt
- Lots of freshly ground black pepper, to taste
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Preparation
Chef’s notes
Recipe inspired by French Market, a wonderful café in Kansas City.
*Balsamic note:
I love Napa Valley Naturals’ Grand Reserve Balsamic Vinegar—make sure you get the bottle with “25 stars” on it. It’s under $10 and typically available at Natural Grocers and other well-stocked grocery stores. Or, buy balsamic glaze (DeLallo makes one) or make your own balsamic glaze by gently simmering runny vinegar on the stovetop until it is reduced by half.
**Basil sauce notes:
The ingredients as written yield the bare minimum (¾ cup) that I can make in my 11-cup food processor. You may need to double the recipe for a larger food processor. Or, make it by hand—finely chop the basil, press or mince the garlic, and whisk together the ingredients in a bowl. Leftovers make a stellar veggie dip, and they’re also nice on eggs or avocado toast.
Storage suggestions:
To transport these sandwiches in a cute, picnicky fashion, wrap them in parchment paper and tie them around the middle with twine.