Fresh Caprese Sandwich with Creamy Pesto Mayo
A quick and easy homemade lunch sandwich featuring fresh mozzarella, ripe tomatoes, basil, and a creamy pesto mayo spread on crusty ciabatta bread. Perfect for a fresh, satisfying meal with a little Italian flair.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (optional toasting)
- Total Time: 20 minutes
- Yield: 2 sandwiches (serves 2) 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 1 large loaf or two smaller rolls of ciabatta bread, sliced horizontally
- 8 ounces fresh mozzarella, sliced thickly
- 2 medium ripe tomatoes, sliced
- A handful of fresh basil leaves, washed and dried
- 1/4 cup mayonnaise (60 ml), homemade or store-bought
- 3 tablespoons pesto (45 ml), store-bought or homemade pine nut basil pesto
- 2 teaspoons extra virgin olive oil (10 ml), for drizzling
- 1 teaspoon balsamic vinegar or glaze (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Slice the ciabatta loaf or rolls horizontally into sandwich-sized portions. If the bread is dense, slice thinner to avoid overpowering the filling.
- In a small bowl, combine 1/4 cup mayonnaise with 3 tablespoons pesto. Mix well until smooth and uniform in color. Adjust seasoning with salt or lemon juice if desired.
- Slice the fresh mozzarella and tomatoes about 1/4 inch thick.
- Spread a generous layer of the creamy pesto mayo on both halves of the ciabatta to create a flavorful barrier.
- Layer mozzarella slices on the bottom half, then add tomato slices evenly. Season lightly with salt and freshly ground black pepper.
- Scatter fresh basil leaves over the tomato layer.
- Optionally, drizzle about 1 teaspoon of balsamic glaze or vinegar over the basil for a tangy-sweet kick.
- Place the top half of the ciabatta on the fillings and press gently to compact the sandwich slightly. Optionally, toast in a grill pan for 2-3 minutes per side until golden and warm.
- Slice the sandwich into halves or thirds and serve immediately.
Notes
To avoid soggy bread, pat tomato slices dry before assembling and keep pesto mayo separate if prepping ahead. Toasting the sandwich is optional but adds a nice crunch and warmth. For dairy-free or vegan versions, substitute mozzarella with firm tofu or vegan cheese and use vegan mayo and pesto alternatives. Gluten-free bread can replace ciabatta for gluten-free diets.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Fat: 28
- Carbohydrates: 30
- Fiber: 3
- Protein: 18
Keywords: Caprese sandwich, pesto mayo, fresh mozzarella, ciabatta sandwich, easy lunch, Italian sandwich, homemade sandwich, fresh basil, tomato sandwich