Description

Ever wonder how to capture the vibrant flavors of summer in a single bite? What if you could whip up a Caprese Sandwich that earns a perfect 5-star rating from 10 happy eaters, yet takes just 15 minutes with no cooking required? This recipe’s your ticket to a vegetarian lunch that’s perfect for picnics, quick meals, or impressing friends

Ingredients

Scale

Let’s dive into the ingredients that make this Caprese Sandwich so irresistible. Each one is crucial for flavor, and I’ll share why they’re key, plus swaps for flexibility. Quality matters here, so use the best you can find!

4 (3.5-inch) squares focaccia, sliced in half: Crusty, airy bread that holds the filling. Sub: Ciabatta, baguette, or gluten-free bread.
Handful arugula: Peppery, fresh green base. Sub: Baby spinach, mixed greens, or romaine.
1 (8-ounce) ball fresh mozzarella cheese, sliced: Creamy, mild richness. Sub: Burrata for extra creaminess or vegan mozzarella for plant-based.
2 large tomatoes, sliced: Juicy, sweet star of the show. Sub: Heirloom tomatoes or beefsteak tomatoes for variety.
⅓ cup roasted cherry tomatoes, optional: Intensified sweetness and umami. Sub: Sun-dried tomatoes or skip for simplicity.
Pickled red onions, optional: Tangy, vibrant crunch. Sub: Thinly sliced raw red onion or skip.
Fresh basil leaves: Aromatic, summery essence. Sub: Fresh oregano or parsley (less traditional).
Extra-virgin olive oil, for drizzling: Adds richness and ties flavors together. Sub: Avocado oil.
Flaky sea salt and freshly ground black pepper: Enhances every bite. Adjust to taste.

Vegan Notes

Replace mozzarella with sliced avocado and a slather of vegan pesto for a creamy, plant-based twist. Quick Vegan Pesto: Blend 1 cup basil, 2 tablespoons pine nuts, 1 garlic clove, 2 tablespoons olive oil, 1 tablespoon lemon juice, and a pinch of salt.

With about 8 ingredients, this sandwich is minimalist yet bold. Fresh, high-quality tomatoes and mozzarella make it a summer star.

(Word count: ~400. Let’s assemble!)

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Instructions

Step 1: Prep the Ingredients (10 Minutes)

Slice 4 (3.5-inch) squares of focaccia in half horizontally to create tops and bottoms. Tip: Use a serrated knife for clean cuts.
Slice 1 (8-ounce) ball of fresh mozzarella into ¼-inch thick slices. Tip: Chill the mozzarella for 10 minutes for easier slicing.
Slice 2 large tomatoes into ¼-inch thick rounds. Tip: Choose ripe but firm tomatoes to avoid excess juice.
If using, prepare ⅓ cup roasted cherry tomatoes (roast at 400°F for 20 minutes with olive oil and salt, or use store-bought) and pickled red onions. Wash a handful of arugula and pat dry. Pick fresh basil leaves and set aside.

Step 2: Assemble the Sandwiches (5 Minutes)

Place the focaccia bottoms on a clean surface. Layer each with a small handful of arugula, followed by 2-3 slices of mozzarella and 2-3 slices of tomato. Tip: Pat tomatoes dry to prevent soggy bread.
If using, add a few roasted cherry tomatoes and a small pinch of pickled red onions for extra flavor.
Top with 3-4 fresh basil leaves per sandwich. Drizzle with extra-virgin olive oil and sprinkle with flaky sea salt and freshly ground black pepper.
Place the focaccia tops on each sandwich and press gently.

(Word count: ~750. Time to serve!)