Are you a fan of Caprese Salad like me? When making a Caprese Salad for my family of 6, I sometimes find myself spending over an hour cutting, stacking and beautifying each piece of tomato, mozzarella, and basil, because on top of this salad being so good, it’s also beautiful. If you love this salad, you’re sure to love my Caprese sandwich also. I think it’s just as beautiful as the salad but takes much less beautifying time. 
This recipe was inspired by the Starbucks Roasted Tomato and Mozzarella Panini. I just had to figure out how to make a similar sandwich! I could, without a doubt, eat these every day for a week – In fact, I did eat these for close to a week once I discovered how yummy they were!
Cut your sandwich rolls in half and slather them with as much or as little pesto as you would like. Me? I obviously like a lot!
If I can plan in advance, I like to marinate my tomatoes in balsamic vinegar and a splash of olive oil for at least an hour. If I’m short on time, I can drizzle a little bit over the sandwich prior to putting the top piece of bread on. Any more than just a drizzle can make for some soggy bread so I try to limit my heavy seasoning hand. ;-) Layer the bottom piece of your sandwich roll with tomatoes, mozzarella cheese and thinly sliced purple onion. Place in the broiler and broil for 1 to 2 minutes or until the edges of your bread start to brown, your cheese is melted and your pesto is bubbling. My mouth is watering just talking about it!
Place two basil leaves atop the melted cheese and with a light drizzle of balsamic vinegar - if you were not able to marinate them - along with a pinch of salt.
You too will fall in love. ♥
- sliced roma tomatoes
- pesto
- buffalo mozzarella cheese
- a few basil leaves
- balsamic vinegar
- olive oil
- sandwich rolls
- thinly sliced purple onions (optional)
- pinch of salt
- Marinate your tomatoes for at least an hour in balsamic vinegar with a splash or two of olive oil if time permits. If you’re short on time, you can drizzle your balsamic over your sandwich prior to eating as long as it’s only a little drizzle (so that your sandwich roll doesn’t get soggy).
- Preheat your broiler.
- Cut your sandwich rolls in half.
- Spread pesto onto the top or bottom (or both!) of your sandwich roll and lay the bottom half of your roll onto a sheet pan.
- Lay your sliced tomatoes onto the bottom roll.
- Layer with your mozzarella on top of the tomatoes.
- Place your thinly sliced onions onto the mozzarella.
- Add the top of your sandwich roll to the pan pesto side up.
- Broil until cheese is melted and the edges of your bread are just starting to brown. I usually leave the oven door open and watch it as this process usually only takes a minute or two.
- Remove from oven and top each sandwich with a few basil leaves and a pinch of salt.
- Place the top on your sandwich and enjoy!
2 Comments
Yum! I will be over to your house shortly for lunch today.
They are truly delicious, Amy! A *must* try!