Description
The absolute BEST Caprese Sandwich recipe made with pesto, grilled bread, arugula and all the classic flavors!
Ingredients
Scale
Grilled Bread:
- 2 slices foccacia bread or sourdough bread
- 1–2 tablespoons butter, room temperature
Sandwich Fillings:
- 2–4 tablespoons pesto
- 2 thick slices fresh mozzarella cheese
- 2 thick slices fresh tomatoes
- 4 fresh basil leaves
- small handful of fresh arugula
- 1/2 tablespoon extra virgin olive oil
- 1/2 tablespoon balsamic glaze
- sea salt and fresh cracked black pepper
Instructions
- Prep: Ensure grill grates are clean and preheat grill to a medium-high heat.
- Grill Bread: Spread butter on both sides of the bread slices. Place the slices directly on the grill grates over high heat, butter-side down. You may have some flare-ups, but you can actually keep the grill lid open and let the flames char the bread. Cook over direct heat for 30-60 seconds (or until slightly charred). Flip for an additional 30-60 seconds. Transfer to plate.
- Assemble Sandwich: On one slice of grilled bread, spread some pesto on one side (be generous). Top with two slices of mozzarella, tomato, fresh basil, arugula and then drizzle with olive oil and balsamic glaze. Season with salt and pepper. Top with the other piece of grilled bread (feel free to put some pesto on that side too for good measure).
- Serve: Cut in half and enjoy!
Notes
- Melted: feel free to build the sandwich and place on a baking sheet in the oven at 400 degrees F for 5 or until the mozzarella cheese just starts to melt – you could also use a panini press or grill pan, if you wanted!
- Gluten-Free: option to use gluten-free bread here!
- No Grill? No problem! We have also used a large skillet on the stovetop to toast the bread and it works great. You won’t get the char marks, but it will toast up nicely and still be delicious!
Nutrition
- Serving Size: 1 sandwich
- Calories: 407
- Sugar: 4.3 g
- Sodium: 1203.9 mg
- Fat: 16.4 g
- Carbohydrates: 24.6 g
- Protein: 40.7 g
- Cholesterol: 35.6 mg