Caprese Sandwich with Pesto Aioli
Peak tomato season calls for simple recipes that let fresh ingredients shine, and this Caprese Sandwich with Pesto Aioli does exactly that. There’s nothing complicated about it—just good bread, fresh mozzarella, ripe tomatoes, peppery arugula, basil, and a pesto aioli that brings everything together.
A quick toast and a rub of fresh garlic give the focaccia even more flavor, making this simple sandwich feel just a little extra special. Pair it with fresh fruit, a handful of chips, or a green salad, and lunch is served.
Start by lightly toasting the focaccia until it’s crisp on the outside but still soft in the center. While it’s warm, rub the cut sides with a clove of garlic. It only takes a minute and gives the bread a subtle garlic flavor that works beautifully with the fresh ingredients.
Next, stir together the pesto and mayonnaise. The mayonnaise mellows the pesto just enough, creating a creamy spread that holds everything together without overpowering the sandwich.
Now comes the fun part. Layer the mozzarella and tomatoes on the bottom half of the bread, then season the tomatoes with a little flaky sea salt and freshly cracked black pepper. Don’t skip this step—it brings out the tomatoes’ natural sweetness and makes all the flavors shine.
Finish with the arugula, fresh basil, a drizzle of balsamic glaze, and a little extra virgin olive oil before adding the top piece of focaccia.
Serve right away while the bread is still warm and crisp. Whether you’re enjoying it on the patio, packing it for a picnic, or serving it with a simple salad, this sandwich proves that a handful of fresh ingredients can make an incredibly delicious meal.
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Caprese Sandwich with Pesto Aioli
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients
- 6 tbsp basil pesto, homemade or store-bought
- 2 tbsp mayonnaise
- 4 focaccia squares (about 4 inches each), split in half
- Extra virgin olive oil, for brushing and drizzling
- 1 garlic clove, peeled and halved
- 8 ounces fresh mozzarella, sliced and patted dry
- 2 Roma tomatoes, sliced
- 1 cup baby arugula
- 12 large fresh basil leaves
- Balsamic glaze
- Flaky sea salt
- Freshly cracked black pepper
Instructions
Preheat a grill pan or skillet over medium heat.
In a small bowl, stir together the basil pesto and mayonnaise until smooth.
Lightly brush the cut sides of the focaccia with olive oil. Toast until lightly golden and crisp. While still warm, gently rub the cut sides with the cut garlic clove to infuse the bread with a subtle garlic flavor.
Spread the pesto aioli over the toasted sides of the bread.
Layer the bottom halves with the mozzarella and tomatoes. Season the tomatoes with flaky sea salt and freshly cracked black pepper. Top with the arugula and fresh basil leaves.
Drizzle with balsamic glaze and a little extra virgin olive oil. Top with the remaining bread and serve immediately.
Chef’s Notes:
- Fresh mozzarella packed in water has the best flavor and texture. Pat it dry with paper towels before assembling the sandwiches to prevent excess moisture.
- For an extra-special sandwich, substitute creamy burrata for the mozzarella.
- If using large heirloom tomatoes, slice them about 1/4-inch thick and lightly season each slice with flaky sea salt before assembling.
- These sandwiches are wonderful served with kettle chips, fresh fruit, or a simple green salad.
- If packing for a picnic, wait to add the balsamic glaze until just before serving to keep the bread crisp.
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