A Deli-level Delicious Summer Sandwich!
Lately, we’ve been very lucky to have not one, but TWO wonderful people in our life who are completely obsessed with baking homemade sourdough.
With all that fresh bread on hand, we’ve been finding a TON of ways to use it up. But hands down, the summer favorite has been these Caprese Sandwiches!
My 3 Big Tips
Seems like a relatively straightforward sandwich to make, but there are a few things I did differently that really elevate it to deli-level-delicious:
- Quality ingredients. With so few components, the ingredients really matter. Juicy, vine-ripened tomatoes, hand-pulled mozzarella, and a swipe of rich European butter make all the difference.
- Speaking of butter… I’m a firm believe that everything is better with butter. Just keep an eye on it when toasting the bread since it can go from golden to scorched really fast!
- The pesto mayo. Sure, fresh basil leaves are great, but this super simple 3-ingredient pesto mayo brings the herby flavor to life.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Bread. Sourdough is my go-to for its subtly tangy flavor and firm-but-soft texture. But ciabatta, baguette slices, or even focaccia work well for a sturdier sandwich.
- Mozzarella. Skip the shredded stuff. Fresh, hand-pulled mozzarella melts better and has way more flavor.
- Tomatoes. Use the freshest, juiciest tomatoes you can find. Vine-ripened or romas work great, but Campari or heirlooms are next-level if you can get them.
- Basil. Fresh is a must. You want those big, fragrant leaves for flavor and that slightly crisp, lettuce-like texture.
- Pesto Mayo. Just your favorite mayo whisked with a spoonful of pesto. Freshly made is best, but a good store-bought one totally works too.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Make the pesto mayo.
Whisk up the mayo, pesto, and a squeeze of lemon juice. Refrigerate for up to 4 days until ready to use.
Toast the bread and melt the mozzarella.
Melt the butter in a large skillet over medium heat, then add all four slices of sourdough in a single layer. Toast for 2–3 minutes, or until golden and crisp.
Flip the slices over and top two of them with mozzarella. Cook for another 2–3 minutes so the cheese gets just slightly melty.
Pro Tip: If your bread’s too big for the skillet, just work in batches to keep things crispy. Cover the skillet to help the cheese melt faster.
Layer the tomatoes and mozzarella.
Top the melted mozzarella with tomato slices, a sprinkle of salt and pepper, and fresh basil.
Add the pesto mayo and dig in!
Spread pesto mayo onto the remaining bread slices, then close the sandwiches, slice in half, and serve while warm.
Pro Tip: If your tomatoes are extra juicy, pat them dry with a paper towel to keep the sandwich from getting soggy.
FAQs
Of course! Sourdough adds great flavor and texture, but ciabatta, baguette slices, or even focaccia will work great too if you’re looking for a sturdier sandwich.
Fresh mozzarella is ideal for this recipe, but burrata can also be used for a creamier texture. You can also try using provolone or fontina, but the flavor will be a little different.
You can make the pesto mayo up to 3 days in advance and store in the refrigerator. The rest of the sandwich is best assembled fresh so the bread stays nice and crisp!
Fun Variations to Try
While the classic Caprese sandwich is a favorite, there are plenty of ways to get creative and add your own spin. Here are some fun ways to switch it up:
- Breads: Try ciabatta for a light texture, baguette for crunch, or focaccia for a soft, herb-filled base.
- Cheeses: Swap in burrata for creaminess or goat cheese for a tangy, bold flavor.
- Balsamic Glaze: A drizzle of balsamic glaze adds a sweet-savory touch that pairs perfectly with the fresh ingredients.
- Protein: Prosciutto adds a lovely salty bite while balsamic chicken will transform it into a heartier, protein-packed sandwich.
- Avocado: Sliced avocado adds a creamy, buttery texture and complements the fresh flavors wonderfully!
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Caprese Sandwich Recipe with Pesto Mayo
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Ingredients
Caprese Sandwiches:
- 4 large slices sourdough bread
- 2 tablespoons salted butter
- 5-6 campari tomatoes cut into slices
- 12 large fresh basil leaves
- 8 ounces fresh Mozzarella cheese cut into ¼-inch slices
- Salt and pepper to taste
Pesto Mayo:
- ¼ cup mayonnaise
- 1 ½ tablespoons prepared pesto sauce
- 1 teaspoon lemon juice from 1 lemon, optional
Instructions
- For the Pesto Mayo: In a medium bowl, whisk together the mayonnaise, pesto sauce, and lemon juice until well combined. Set aside until ready to use.¼ cup mayonnaise, 1 ½ tablespoons prepared pesto sauce, 1 teaspoon lemon juice
- For the Caprese Sandwiches: Melt the butter in a large skillet over medium heat. Place all four slices of bread into the skillet in a single layer. (If your bread is too large, you may need to work in batches.) Toast for 2-3 minutes, or until golden brown.2 tablespoons salted butter, 4 large slices sourdough bread
- Flip the slices over and top two of them with the mozzarella slices, dividing evenly between both. Cook for 2-3 minutes, or until the cheese just barely begins to soften. (You can cover the skillet with a lid to speed this part up.) Remove all bread slices from the skillet.8 ounces fresh Mozzarella cheese
- To assemble, layer the tomato slices on top of the mozzarella, season with salt and black pepper, and top with fresh basil leaves.5-6 campari tomatoes, 12 large fresh basil leaves, Salt and pepper
- Spread the pesto mayo onto the remaining two bread slices and place them on top of the assembled sandwiches. Slice in half and serve immediately.
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Notes
- Best Bread to Use: Sourdough adds great texture and structure, but ciabatta, baguette slices, or even focaccia work well for a sturdier sandwich.
- Tomatoes: Campari tomatoes are juicy and flavorful, but heirloom or Roma tomatoes can be used as substitutes. Pat dry of extra juicy to prevent sogginess.
- Mozzarella Options: Fresh mozzarella works best for this recipe, but burrata can be used for an extra creamy texture, or even pre-packaged and shredded mozzarella cheese for a quick shortcut.
- Make-Ahead Tip: The pesto mayo can be made up to 3 days in advance and stored in the refrigerator for even faster sandwich prep.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Caprese-Inspired Recipes
If you love that classic tomato, basil, and mozz combo, here are some other delicious dishes to try next:
