Pesto Caprese Sandwich: Your New Favorite Veggie Treat

A delightful Pesto Caprese Sandwich that captures summer flavors with ripe tomatoes, creamy mozzarella, and aromatic basil pesto.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 2 sandwiches

Course: Lunch

Cuisine: Italian

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Basil Pesto

2 cloves garlic
¼ cup walnuts or pine nuts, or omit for nut-free
2 cups fresh basil leaves
½ cup vegetarian parmesan or nutritional yeast for vegan
½ cup extra virgin olive oil can substitute with avocado oil

For the Sandwich

1 loaf ciabatta bread or sourdough, focaccia
2 large ripe tomatoes sliced
8 ounces fresh mozzarella sliced
2 cups baby spinach or arugula or lettuce
1 tablespoon balsamic reduction
1 tablespoon olive oil

Equipment

food processor
Mixing Bowl
Sharp Knife
baking sheet

Method

Step-by-Step Instructions

Prepare Basil Pesto: Pulse garlic, then add walnuts and blend. Gradually add basil, parmesan, salt, pepper, and olive oil, blending until smooth.
Assemble Filling: Slice tomatoes and mozzarella. Combine with spinach, drizzling with olive oil and balsamic reduction. Season and toss gently.
Make Sandwiches: Optionally warm ciabatta. Spread pesto on one side, layer filling, top with other half, and press gently.
Cut and Serve: Cut sandwiches into quarters, arranging on a platter. Drizzle with extra balsamic reduction if desired.

Nutrition

Serving: 1sandwichCalories: 520kcalCarbohydrates: 45gProtein: 20gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 1500IUVitamin C: 12mgCalcium: 300mgIron: 2mg

Notes

For best flavor, use high-quality, fresh ingredients, and consider toasting the sandwich for added crunch.

Tried this recipe?

Let us know how it was!