I combined fresh mozzarella, ripe tomatoes, basil pesto, peppery arugula, and a glossy balsamic glaze in a Caprese Sandwich that hides one clever secret ingredient.

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I love telling people about this Balsamic Glazed Caprese Sandwich because it surprised me. Featuring fresh mozzarella and basil pesto, it somehow tastes bright and a little naughty at the same time, sweet balsamic notes cutting through mozzarella, basil giving it a punch.

I wrote it up as a Caprese Sandwich Recipe but it never behaves like the same old sandwiches, it keeps pulling me back. If youre into quick healthy eating but want something with attitude, this is one of those Sandwich Recipes that sneaks into my lunch plans more than it should, and I always want another bite.

Ingredients

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Ciabatta gives crunchy crust, airy crumb carbs for energy and it soaks up juices.
Mozzarella brings soft creaminess, high protein, low salt when fresh, it’s mild.
Tomatoes add juicy acidity vitamin C, fiber and that fresh summer sweetness you want.
Pesto gives herbal punch, healthy fats from olive oil, savory umami notes bold flavor.
Balsamic glaze brings sweet tang, concentrated vinegar flavor, it’s sticky shiny finish.
Arugula adds peppery bite, a little vitamin K and fiber keeps sandwich bright.

Ingredient Quantities

Ciabatta rolls or crusty baguette, 2 (about 8 to 10 ounces total)

Fresh mozzarella, 8 ounces sliced about 1/4 inch thick

Ripe tomatoes, 2 medium or 1 large, sliced

Fresh basil leaves, about 12 to 16 leaves

Basil pesto, 2 tablespoons (store bought or homemade)

Arugula, 1 cup packed

Balsamic glaze, 2 tablespoons store bought or make with balsamic vinegar 1/2 cup and brown sugar or honey 1 to 2 tablespoons

Extra virgin olive oil, 1 tablespoon

Garlic clove, 1 halved for rubbing bread optional

Salt and freshly ground black pepper, to taste

Crushed red pepper flakes, pinch optional

How to Make this

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1. If you need a glaze, make it first: put 1/2 cup balsamic vinegar and 1 to 2 tablespoons brown sugar or honey in a small saucepan, bring to a gentle simmer and let it reduce until syrupy and about 2 tablespoons remain, 10 to 15 minutes; set aside to cool. Store bought glaze works fine too.

2. Slice the ciabatta or baguette in half lengthwise, brush the cut sides with the 1 tablespoon extra virgin olive oil and toast cut-side down in a skillet or under a broiler until golden, about 2 to 4 minutes. If you like garlic, rub the warmed cut sides with the halved garlic clove.

3. Slice the fresh mozzarella about 1/4 inch thick and pat the slices dry with paper towels so the sandwich won’t get soggy.

4. Slice the tomatoes and also blot them lightly with paper towels; sprinkle the tomato slices with a little salt and freshly ground black pepper to bring out the flavor.

5. Spread 1 tablespoon basil pesto on the bottom half of each roll (or divide evenly between both pieces), this gives a punch of flavor so dont skip it.

6. Layer mozzarella over the pesto, then add the seasoned tomato slices, then tuck in 12 to 16 fresh basil leaves among the tomato and cheese. Add a pinch of crushed red pepper flakes if you want a little heat.

7. Pile on about 1 cup packed arugula, then drizzle roughly 2 tablespoons balsamic glaze over the greens and cheese (less if you fear soggy bread).

8. Close the sandwiches and press gently. If you want the cheese slightly melty, grill the sandwich in a hot skillet or panini press for 1 to 2 minutes per side, just until warmed through.

9. Slice the sandwich in half and serve right away. Tip: make the glaze ahead and keep extras for salads or dipping, and always pat your tomatoes and mozzarella dry to avoid soggy bread.

Equipment Needed

1. Small saucepan (for reducing the balsamic glaze)
2. Skillet or oven with broiler (toast the bread and warm the sandwich)
3. Serrated knife (for slicing ciabatta and tomatoes cleanly)
4. Chef knife (for mozzarella and basil, or use a paring knife)
5. Cutting board
6. Measuring cup and measuring spoons (1/2 cup, tbsp)
7. Paper towels or clean kitchen towel (to pat the cheese and tomatoes dry)
8. Spatula or tongs (to press, flip, and serve; a panini press works great too)

FAQ

Q: How do I make the balsamic glaze at home? A: Simmer 1/2 cup balsamic vinegar with 1 to 2 tablespoons brown sugar or honey over medium-low heat until reduced to about 2 tablespoons and syrupy, usually 8 to 12 minutes. Let it cool, it thickens as it cools. Store in the fridge up to 2 weeks.

Q: How do I stop the sandwich from getting soggy? A: Lightly salt tomato slices and let them rest on paper towels for 5 to 10 minutes then pat dry, brush the bread with the olive oil and toast it, layer pesto then mozzarella then tomatoes and basil, drizzle glaze right before serving so it doesnt soak in.

Q: What bread works best if I dont have ciabatta? A: Any sturdy, crusty loaf works well, like a baguette, sourdough, or focaccia. Pick something with a nice crust so it holds the fillings without falling apart.

Q: Can I make parts of this ahead of time? A: Yes, make the glaze and pesto up to a week ahead, keep mozzarella and tomatoes separate, assemble just before eating for best texture. Once assembled its best the same day, leftovers keep 24 hours in the fridge.

Q: Can I make this vegan or lower calorie? A: Absolutely, swap fresh mozzarella for a vegan mozzarella or sliced grilled zucchini, use a lighter pesto or skip the oil, and use less glaze. You still get the caprese flavors without the dairy.

Q: How should I reheat a leftover sandwich? A: Warm it in a 350 F oven for 5 to 8 minutes or in a skillet over medium low heat until cheese softens, avoids the microwave which makes the bread soggy and the cheese rubbery.

Balsamic Glazed Caprese Sandwich (Fast & Healthy!) Recipe Substitutions and Variations

Ciabatta rolls or crusty baguette: swap for sourdough or focaccia, or a whole grain baguette if you want more chew and fiber
Fresh mozzarella: try burrata for extra creaminess, or fresh provolone or halloumi if you need something that holds up when heated
Basil pesto: use sun dried tomato pesto or olive tapenade, or just mash basil with lemon juice and olive oil if you don’t have pesto
Balsamic glaze: drizzle aged balsamic or make a quick reduction with balsamic vinegar and honey, or use thinned fig jam or pomegranate molasses for a sweet tang

Pro Tips

1. Pat the mozzarella and tomatoes really dry and salt the tomatoes first, then let them sit for five to ten minutes and blot again. Wet cheese or tomatoes is the main way a ciabatta gets soggy so take the extra minute, you’ll thank me.

2. Make the balsamic glaze ahead and keep extra for salads and dipping. When you drizzle it, aim for the arugula and cheese, not the bread, and use less than you think at first.

3. Toast the cut bread until it’s properly golden and rub it with the garlic while it’s still warm, that way you get garlic flavor without raw bite. A little olive oil goes a long way, too much will make the sandwich heavy.

4. If you want slightly melty mozzarella, press the sandwich in a hot skillet or panini press for just a minute or two each side, not until it oozes. Press gently so the tomatoes dont squish out and keep an eye on it so the bread doesnt burn.

Balsamic Glazed Caprese Sandwich (Fast & Healthy!) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I combined fresh mozzarella, ripe tomatoes, basil pesto, peppery arugula, and a glossy balsamic glaze in a Caprese Sandwich that hides one clever secret ingredient.

Servings

servings

Calories

432

kcal

Equipment: 1. Small saucepan (for reducing the balsamic glaze)
2. Skillet or oven with broiler (toast the bread and warm the sandwich)
3. Serrated knife (for slicing ciabatta and tomatoes cleanly)
4. Chef knife (for mozzarella and basil, or use a paring knife)
5. Cutting board
6. Measuring cup and measuring spoons (1/2 cup, tbsp)
7. Paper towels or clean kitchen towel (to pat the cheese and tomatoes dry)
8. Spatula or tongs (to press, flip, and serve; a panini press works great too)

Ingredients

Ciabatta rolls or crusty baguette, 2 (about 8 to 10 ounces total)
Fresh mozzarella, 8 ounces sliced about 1/4 inch thick
Ripe tomatoes, 2 medium or 1 large, sliced
Fresh basil leaves, about 12 to 16 leaves
Basil pesto, 2 tablespoons (store bought or homemade)
Arugula, 1 cup packed
Balsamic glaze, 2 tablespoons store bought or make with balsamic vinegar 1/2 cup and brown sugar or honey 1 to 2 tablespoons
Extra virgin olive oil, 1 tablespoon
Garlic clove, 1 halved for rubbing bread optional
Salt and freshly ground black pepper, to taste
Crushed red pepper flakes, pinch optional

Directions

If you need a glaze, make it first: put 1/2 cup balsamic vinegar and 1 to 2 tablespoons brown sugar or honey in a small saucepan, bring to a gentle simmer and let it reduce until syrupy and about 2 tablespoons remain, 10 to 15 minutes; set aside to cool. Store bought glaze works fine too.
Slice the ciabatta or baguette in half lengthwise, brush the cut sides with the 1 tablespoon extra virgin olive oil and toast cut-side down in a skillet or under a broiler until golden, about 2 to 4 minutes. If you like garlic, rub the warmed cut sides with the halved garlic clove.
Slice the fresh mozzarella about 1/4 inch thick and pat the slices dry with paper towels so the sandwich won't get soggy.
Slice the tomatoes and also blot them lightly with paper towels; sprinkle the tomato slices with a little salt and freshly ground black pepper to bring out the flavor.
Spread 1 tablespoon basil pesto on the bottom half of each roll (or divide evenly between both pieces), this gives a punch of flavor so dont skip it.
Layer mozzarella over the pesto, then add the seasoned tomato slices, then tuck in 12 to 16 fresh basil leaves among the tomato and cheese. Add a pinch of crushed red pepper flakes if you want a little heat.
Pile on about 1 cup packed arugula, then drizzle roughly 2 tablespoons balsamic glaze over the greens and cheese (less if you fear soggy bread).
Close the sandwiches and press gently. If you want the cheese slightly melty, grill the sandwich in a hot skillet or panini press for 1 to 2 minutes per side, just until warmed through.
Slice the sandwich in half and serve right away. Tip: make the glaze ahead and keep extras for salads or dipping, and always pat your tomatoes and mozzarella dry to avoid soggy bread.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.