Fresh Caprese Sandwich – Summer’s Best Bite
Caprese Sandwich
Caprese Sandwich
Ingredients
- Four 3.5‑inch squares of focaccia, each sliced in half
- A handful of arugula
- One 8‑oz ball of fresh mozzarella, sliced
- Two large tomatoes, sliced
- One‑third cup roasted cherry tomatoes (optional)
- Pickled red onions (optional)
- Fresh basil leaves
- Extra‑virgin olive oil for drizzling
- Flaky sea salt and freshly ground black pepper
Instructions
Step 1
Start by cutting the focaccia into 4‑inch squares and, if you like a little crunch, pop them in a 350 °F oven for 3–4 minutes until the edges turn a light golden brown. While the bread is warming, give the arugula a quick rinse, pat it dry, and slice the mozzarella into ¼‑inch pieces that will begin to soften as soon as they touch the warm bread. Then, on each focaccia square, pile a generous handful of the peppery greens, lay the mozzarella slices, add fresh tomato rounds that should look glossy and deep‑red, and finish with a spoonful of the roasted tomatoes and a few pickled onions for a bright, tangy lift.
Step 2
After you’ve layered the mozzarella and tomato, scatter four‑to‑five fresh basil leaves over the top so the vivid green speckles peek through the cheese. Next, pour roughly a half‑teaspoon of extra‑virgin olive oil over everything, letting it pool into the little crevices, then season with a pinch of flaky sea salt and a few turns of freshly cracked black pepper. Give the sandwich a quick 30‑second pause so the oil and seasoning settle, then press the top slice down and enjoy that fresh, melty bite of Italy.
My Tip
Pat the mozzarella dry with paper towels before you layer it; excess moisture can make the focaccia soggy, and a drier slice will hold its shape and let the olive oil shine.
Leftovers
If you have any sandwich leftovers, wrap each half tightly in parchment, then place them in a zip‑top bag and refrigerate; they’ll stay fresh for up to two days, and a quick 3‑minute blast in a pre‑heated 350°F oven revives the focaccia’s crunch while gently melting the mozzarella.
Make It Your Own
Swap the focaccia for a gluten‑free rosemary oat flatbread, then drizzle with the same olive oil and layer the mozzarella, tomatoes, and arugula—you’ll get a light, grain‑free twist that still feels Italian.