Inspired by the classic Caprese salad, our Caprese sandwich recipe is loaded with red, ripe, juicy tomatoes, creamy, fresh mozzarella, baby spinach, and fragrant basil. This delicious sandwich is perfect for a summertime picnic, light dinner, or family get-together.
Our caprese sandwiches are served on ciabatta bread, but they can also be served on a crusty baguette, focaccia bread, or your favorite Italian roll.
The contrast of flavors of the tangy, sweet tomatoes and rich mozzarella makes this simple caprese sandwich a meal to remember.
The aromatic basil, tender spinach leaves, extra virgin olive oil, and drizzle of balsamic vinegar elevate this dish to a whole new level of deliciousness.
If you love tangy, sweet, farm-fresh tomatoes, make sure to try our Caprese Salad and Cucumber Tomato Salad recipes.
Ingredients to make a Caprese Sandwich
Get set before you start! One of my favorite sayings is that an ounce of preparation equals a pound of cure. A few minutes spent prepping and measuring your ingredients makes cooking smoother, faster, and way more fun.
How to Make a Caprese Sandwich
Follow my easy step-by-step instructions on how to make a caprese sandwich in your home kitchen.
- Rinse the tomatoes and basil leaves in cold water, then pat dry the basil leaves with paper towels.
- Slice the fresh mozzarella and fresh tomatoes into ½ thick slices.
- Sprinkle the salt and black pepper over the top of the tomato slices and mozzarella slices.
- Slice the ciabatta rolls in half.
- Place a frying pan (or griddle) on the stovetop over medium heat. Coat the bottom of the pan with olive oil.
- Place the ciabatta bread face down in the pan. Heat until lightly toasted (2-3 minutes).
- Remove the bread from the pan and place on a plate.
- Add a layer of baby spinach to the bottom part of the roll. Drizzle the balsamic vinegar and olive oil over the spinach leaves.
- Add a layer of seasoned mozzarella cheese over the spinach.
- Add a layer of juicy ripe tomatoes on top of the mozzarella, and sprinkle the chopped parsley over the tomato slices.
*You can drizzle more olive oil and balsamic vinegar over the tomatoes if desired. - Place the basil leaves on top of the tomatoes, then add the top of the bun.
Summertime is tomato season, and that's the best time to enjoy this classic Caprese sandwich. After one bite, it will become one of your favorite sandwiches, too!
Chef Tips
- Use fresh mozzarella not deli style. The creamy texture is what makes all the difference.
- Toast your bread. The crunchy bread will offer a great contrast to the mozzarella and tomato.
- You can heat the sandwich in a panini press. Just don't leave it on too long, letting the inside get warm.
Recipe Variations & Adjustments
- Instead of fresh mozzarella, use burrata to make an extra creamy burrata caprese sandwich.
- Want to kick up the flavors? Spread pesto sauce on the bread. For a burst of flavor, add toasted pine nuts, roasted red peppers, red onion, olives, crispy bacon, or capicola to the sandwich.
- Use a balsamic glaze to enhance the vibrant flavors of our classic caprese sandwich. If you can't find the glaze at your local supermarket, you can always make your own by reducing balsamic vinegar. If you can find aged balsamic vinegar, that will add even more flavor to the sandwich.
Storage
Any leftovers should be broken down into separate airtight containers. The creamy mozzarella, sliced tomatoes, spinach, and basil should be refrigerated for 24 hours, and the rolls should be stored in a ziplock bag on the counter.
Recipe FAQ's
The salad of the same name is said to have originated on the Isle of Capri in Italy. Two stories about its origin include it being an homage to the Italian flag or to appease the palates of royalty and influential politicos that vacationed on the island in the early 20th century.
Toasting the bread lightly before assembling the sandwich will help prevent it from getting soggy. Serving it as soon as it is assembled will also help prevent sogginess.
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Caprese Sandwich Recipe
Ingredients
Method
- Rinse the tomatoes and basil leaves in cold water, then pat dry the basil leaves with paper towels.
- Slice the mozzarella and tomatoes into ½ slices.
- Sprinkle the salt and black pepper over the top of the tomato and mozzarella slices.
- Place a frying pan (or griddle) on the stovetop over medium heat.
- Coat the bottom of the pan with olive oil and place the ciabatta bread face down in the pan. Heat until lightly toasted (2-3 minutes).
- Remove the bread from the pan and place on a plate.
- Add a layer of baby spinach on the bottom part of the roll.
- Drizzle the balsamic vinegar and olive oil over the top of the spinach leaves.
- Add a layer of seasoned mozzarella cheese over the spinach.
- Add a layer of tomatoes on top of the mozzarella, and sprinkle the chopped parsley over the tomato slices.*You can drizzle more olive oil and balsamic vinegar over the tomatoes if desired.
- Place the basil leaves on top of the tomatoes, then add the top of the bun.
Catherine says
II love this and making this today with garden tomatoes! Thank you so much!
Chef Dennis Littley says
It's the perfect time of the year for this sandwich with all the fresh tomatoes in the markets. Enjoy!