I’ve never dared to make Caprese salad at any other time of year, except summer. Because, it is only during summer that farmers’ markets are bursting with ripe, red, heirloom tomatoes. These tomatoes have a sweet, mildly tart, and robust tomatoey flavor that makes for the best Caprese salads.
Hence, as soon as the temperatures rise, I stack up my pantry with ripe, red, Brandywines and whip up a Caprese salad almost every alternate day. And though my family shares my love for Caprese, they’re soon bored with my annual summertime Caprese spree. So, I have to look for ways to riff off the salad. My favorite alternative – Caprese sandwich. It’s all the deliciousness of Caprese salad, layered between slices of baguette.
This Caprese sandwich, with thick slices of robust Brandywine and creamy mozzarella, topped off with sweet basil, roasty cherry tomatoes, and peppery arugula, stuffed between slices of crusty baguette, is a simple and hearty way to celebrate fresh summer produce. Fuss-free, convenient, and a crowd-pleaser, this sandwich is a great recipe to have on your picnic menus. If you’re looking for more picnic recipes, try out this juicy steak sandwich with caramelized onions or this classic creamy macaroni salad.
Making Caprese Sandwich:
Roast Cherry Tomatoes:
Preheat oven to 450°F.
Place cherry tomatoes on a baking tray (whole or halved). Drizzle 2 tsp of olive oil on top. Mix and coat cherry tomatoes with olive oil. Roast them for 15 to 20 minutes, or until cherry tomatoes are soft and lightly roasted.
Slice the Tomatoes and Mozzarella:
Cut tomatoes and mozzarella into 1/2 inch thick slices. Slice tomatoes and mozzarella evenly for a good balance of creamy-tart flavor.
Assemble Caprese Sandwich:
To assemble the sandwich, slice the baguette in half, lengthwise, and then slice it in half from the center horizontally. Place basil, mozzarella, tomato, roasted cherry tomatoes, arugula, and pickled veggies on top. Then drizzle olive oil, season with salt and pepper. Once assembled, close with the top slice and serve!
2 loaves of baguette bread
5 to 6 sprigs of arugula
½ cup cherry tomato halved
1 tomato, sliced
2 cups mozzarella cheese
1 cup fresh basil
½ tsp salt
½ tsp freshly ground black pepper
1 tbsp extra-virgin olive oil + 2tsp (for cherry tomatoes)
Pickled vegetables (optional)
- Preheat oven to 450°F
- Place cherry tomatoes on a baking tray. Drizzle olive oil on top and roast for 15 to 20 minutes.
- To assemble the Caprese sandwich, slice the baguette in half lengthwise and then horizontally from the center. Place basil leaves, tomatoes, mozzarella, arugula, and cherry tomatoes on top. Drizzle olive oil. Season with salt and pepper. Close with the top slice and serve.