The Best-Ever Caprese Sandwich
Tomatoes, avocado, mozzarella and basil are stuffed inside a toasted baguette and finished with a drizzle with olive oil and balsamic vinegar in this perfect summer sandwich.
Serves2 to 4
Prep15 minutes
Cook1 minute to 3 minutes
In this fresh, fast, and flavorful sandwich, all the components of a classic caprese salad are layered with creamy avocado and tucked inside a lightly toasted baguette. It’s the perfect way to celebrate seasonal produce, whether you pack it for a picnic or enjoy it for dinner at home. Here’s how to make the very best one.
The Best Tomatoes for a Caprese Sandwich
During the height of tomato season (which runs June through October, depending on where you live), you’ll want to use large heirloom or beefsteak tomatoes, which are big, juicy, and sweet. If possible, look for locally grown tomatoes, and choose ones that have deep, consistent coloring and feel heavy for their size. And don’t forget to smell them! The best tomatoes have a strong, sweet, earthy scent.
During other parts of the year, choose campari tomatoes, which taste better than larger tomatoes during the off season.
Read more: The Best Way to Pick, Cook, and Eat Tomatoes
Choosing the Best Bread
To prevent a soggy sandwich, you’ll want to use a thick, crusty bread such as a baguette or ciabatta loaf. To create four 5- to 6-inch sandwiches, you can either start with one 24-inch French baguette or two 10-inch demi baguettes. If you’re really hungry, you can make two sandwiches instead of four.
If you’re in a pinch, you can build this sandwich on regular sandwich bread, but keep in mind it might not travel as well.
3 Tips for Avoiding a Soggy Sandwich
If you’re packing this sandwich for the beach or a picnic, keep these tips in mind.
- Toast the bread. In addition to starting with a crusty baguette, toasting the bread prevents it from soaking up moisture and immediately becoming soggy. Here, you’ll toast it quickly under the broiler on a sheet pan — just keep an eye on it so it doesn’t burn.
- Place the tomatoes in the center. Juicy tomatoes are often the culprit of soggy sandwiches, but placing them between the mozzarella and avocado helps create a barrier. If you’re packing the sandwiches several hours in advance, you can place the sliced tomatoes in a separate bag and transfer them to the sandwich when you’re ready to eat.
- Wrap ’em up. As a final step, wrap each sandwich in foil or parchment paper and secure with rubber bands. This will both ensure the ingredients don’t slip out and protect them from possible other sources of moisture, such as ice packs.
The Best-Ever Caprese Sandwich
Tomatoes, avocado, mozzarella and basil are stuffed inside a toasted baguette and finished with a drizzle with olive oil and balsamic vinegar in this perfect summer sandwich.
Prep time 15 minutes
Cook time 1 minute to 3 minutes
Serves 2 to 4
Nutritional Info
Ingredients
- 4 ounces
fresh mozzarella cheese
- 3
campari tomatoes, or 1 large beefsteak or heirloom tomato (about 12 ounces total)
- 1/2
medium avocado
- 1
(about 24-inch long) French baguette, or 2 (about 10-inch long) demi baguettes
- 1/4 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 1/4 cup
fresh basil leaves
- 1 tablespoon
extra-virgin olive oil
- 1 teaspoon
balsamic vinegar, plus more as needed
Instructions
Arrange a rack 6 inches from the broiling element and heat the broiler to high. Meanwhile, cut 4 ounces fresh mozzarella cheese into 1/4-inch thick slices. Cut 3 campari tomatoes crosswise into 1/4-inch thick rounds, or 1 large tomato into 1/4-inch thick half-moons. Thinly slice 1/2 medium avocado.
Split the baguette(s) lengthwise with a serrated knife. Place cut-side up on a baking sheet. Broil until lightly toasted (the middle should feel crunchy versus fluffy), 1 to 3 minutes. Transfer the bread cut-side up to a cutting board.
Layer the mozzarella, tomatoes, and avocado on the bottom half of the bread. Sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Top with 1/4 cup fresh basil leaves, tearing them in half if large.
Brush 1 tablespoon extra-virgin olive oil and 1 teaspoon balsamic vinegar onto the top half of the bread. Close the sandwiches with the top half and gently press down so the top adheres to the bottom. Cut the baguette sandwich crosswise into 4 pieces and the demi baguette sandwiches into 2 pieces each.
Recipe Notes
Making an open-faced sandwich: If you'd prefer to enjoy an open-faced sandwich, drizzle the oil and vinegar directly on the tomatoes and mozzarella rather than on the bread.