Description
This Caprese Sandwich with Pesto Mayo is a delicious twist on the classic Italian salad, featuring fresh mozzarella, ripe tomatoes, and fragrant basil, all layered between golden toasted sourdough bread spread with a creamy pesto mayo. Perfect for a quick lunch or light dinner, this sandwich combines fresh ingredients with a buttery, toasty finish for a satisfying meal in just 20 minutes.
Ingredients
Scale
Bread & Butter
- 4 large slices sourdough bread
- 2 tablespoons salted butter
Sandwich Filling
- 5-6 campari tomatoes (cut into slices)
- 12 large fresh basil leaves
- 8 ounces fresh Mozzarella cheese (cut into ¼-inch slices)
- Salt and pepper (to taste)
Pesto Mayo
- ¼ cup mayonnaise
- 1 ½ tablespoons prepared pesto sauce
- 1 teaspoon lemon juice (from 1 lemon, optional)
Instructions
- Prepare the Pesto Mayo: In a medium bowl, whisk together the mayonnaise, pesto sauce, and lemon juice until well combined. Set aside to allow the flavors to meld until ready to use.
- Toast the Bread: Melt the butter in a large skillet over medium heat. Place all four slices of sourdough bread into the skillet in a single layer (working in batches if necessary). Toast for 2-3 minutes until the bread is golden brown on one side.
- Cook the Mozzarella Side: Flip the bread slices over. Top two of the slices with mozzarella slices, splitting the cheese evenly. Cook for another 2-3 minutes until the cheese begins to soften; covering the skillet with a lid can help soften the cheese faster. Then, remove all bread slices from the skillet.
- Assemble the Sandwich: On the two slices topped with mozzarella, layer the sliced tomatoes evenly. Season with salt and freshly ground black pepper, then add fresh basil leaves on top of the tomatoes.
- Add Pesto Mayo and Serve: Spread the prepared pesto mayo evenly on the remaining two slices of bread. Place these pesto mayo-covered slices on top of the assembled sandwiches. Slice each sandwich in half and serve immediately while warm.
Notes
- Using fresh, high-quality mozzarella and ripe tomatoes will enhance the flavor of the sandwich.
- If fresh basil is unavailable, you can substitute with baby spinach or arugula for a different but still fresh taste.
- To make the sandwich vegetarian-friendly, confirm that the pesto does not contain any animal-based ingredients like Parmesan made with animal rennet.
- This sandwich is best enjoyed fresh but can be wrapped and refrigerated for up to 1 day.
- For extra crispiness, you can butter the outsides of the bread slices before toasting.
