Caprese Sandwich Recipe with Pesto Mayo
Ready in just 20 minutes, these Caprese Sandwiches with Pesto Mayo are gourmet deli deliciousness right at home! Buttery, toasted sourdough gets loaded with melty mozzarella, juicy tomatoes, fresh basil, and a creamy pesto mayo for a sandwich you'll crave ALL summer long!
Servings: 2 sandwiches
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.
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
Calories: 1052kcal | Carbohydrates: 76g | Protein: 41g | Fat: 65g | Saturated Fat: 27g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1862mg | Potassium: 622mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2779IU | Vitamin C: 23mg | Calcium: 683mg | Iron: 6mg
