Description
Discover how to make the most flavorful Caprese Sandwich with Pesto Aioli at home. This Italian-inspired sandwich combines fresh mozzarella, juicy tomatoes, and aromatic basil with a creamy pesto aioli spread that elevates this classic to new heights. Perfect for lunch, picnics, or a quick dinner!
Ingredients
Scale
For the Pesto Aioli:
- 1/2 cup high-quality mayonnaise
- 3 tablespoons homemade pesto (or store-bought for convenience)
- 1 small garlic clove, finely minced
- 1 teaspoon fresh lemon juice
- Salt and pepper to taste
For the Caprese Sandwich:
- 8 slices of ciabatta bread, sourdough, or your favorite crusty bread
- 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
- 2 large ripe tomatoes, sliced into 1/4-inch thick rounds
- 1 cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Pesto Aioli
- In a small bowl, combine the mayonnaise, pesto sauce, minced garlic, and lemon juice.
- Mix thoroughly until smooth and well blended.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 15 minutes to allow flavors to meld together.
Prepare the Ingredients
- Slice the tomatoes into 1/4-inch thick rounds and sprinkle lightly with salt to draw out excess moisture.
- Slice the fresh mozzarella into 1/4-inch thick rounds.
- Wash and dry the fresh basil leaves.
- If using ciabatta or a larger loaf, slice into individual sandwich-sized portions.
Assemble the Caprese Sandwich
- Lightly toast the bread slices if desired (this helps prevent sogginess).
- Spread a generous layer of the pesto aioli on one side of each bread slice.
- On half of the bread slices, layer the fresh mozzarella cheese.
- Place tomato slices on top of the cheese layer.
- Add a layer of fresh basil leaves.
- Drizzle lightly with extra virgin olive oil and balsamic glaze.
- Season with a pinch of salt and freshly ground black pepper.
- Top with the remaining bread slices, pesto aioli side down.
- Gently press the sandwich together.
Serve
- Cut the Caprese Sandwich with Pesto Aioli in half diagonally for an appealing presentation.
- Serve immediately while fresh and at room temperature for the best flavor experience.
Notes
Pro Tips for Making the Best Caprese Sandwich:
- Use room temperature mozzarella for the fullest flavor – cold cheese straight from the refrigerator won’t have the same rich taste.
- Pat dry your mozzarella with paper towels to prevent excess moisture from making your sandwich soggy.
- Season your tomatoes with a pinch of salt before assembling to enhance their natural sweetness.
- Lightly toast your bread to create a moisture barrier that keeps your sandwich from getting soggy.
- For the best tasting Caprese Sandwich with Pesto Aioli, use in-season tomatoes (summer is ideal for the most flavorful results).
- Make extra pesto aioli and store it in the refrigerator for up to 5 days – it’s great on other sandwiches, as a dip, or as a dressing!
Storage & Leftovers:
- Store assembled sandwiches wrapped tightly in parchment paper then aluminum foil for up to 4 hours.
- For meal prep, store the components separately: keep the pesto aioli in an airtight container, mozzarella and tomatoes in separate containers, and assemble just before eating.
- The pesto aioli can be refrigerated in an airtight container for up to 5 days.
- Prep Time: 15
- Category: Lunch
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 4
- Sodium: 620
- Fat: 32
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 18
- Cholesterol: 45
Keywords: caprese sandwich with pesto aioli, italian sandwich, fresh mozzarella sandwich, tomato basil sandwich, pesto aioli recipe, vegetarian sandwich, no-cook sandwich, easy lunch recipe