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Fresh Caprese Sandwich Recipe with Easy Creamy Pesto Mayo Perfect for Lunch

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A fresh and satisfying Caprese sandwich featuring ripe tomatoes, fresh mozzarella, basil, and a luscious creamy pesto mayo spread, perfect for quick lunches or casual gatherings.

Ingredients

  • Crusty Italian roll or ciabatta bread (6-8 inches long)
  • Fresh mozzarella cheese, sliced (4-6 ounces; small-curd or buffalo mozzarella recommended)
  • Ripe tomatoes, sliced (2 medium, preferably heirloom or vine-ripened)
  • Fresh basil leaves (a handful, washed and patted dry)
  • Extra virgin olive oil (for drizzling)
  • Salt and freshly ground black pepper (to taste)
  • Mayonnaise (½ cup)
  • Fresh basil pesto (3 tablespoons)
  • Fresh lemon juice (1 teaspoon)
  • Garlic clove (1 small, finely minced or grated)
  • Salt and pepper (a pinch each, to taste)

Instructions

  1. Prepare the creamy pesto mayo: In a small bowl, combine ½ cup mayonnaise, 3 tablespoons basil pesto, 1 teaspoon fresh lemon juice, and 1 finely minced garlic clove. Whisk together until smooth and evenly blended. Taste and add a pinch of salt and pepper as needed. Set aside. (About 5 minutes)
  2. Slice the bread: Using a sharp knife, slice your Italian roll or ciabatta horizontally, leaving a hinge if desired. Alternatively, cut all the way through for an open-faced style. (2 minutes)
  3. Prepare the sandwich fillings: Slice fresh mozzarella into ¼-inch thick rounds. Slice the tomatoes similarly. Wash and pat dry fresh basil leaves. (5 minutes)
  4. Assemble the sandwich: Spread a generous layer of creamy pesto mayo on both sides of the bread. Layer mozzarella slices evenly on the bottom half, followed by tomato slices. Season tomatoes lightly with salt and freshly ground black pepper. Add fresh basil leaves on top. Drizzle a little extra virgin olive oil over the basil. (5 minutes)
  5. Close and serve or toast: Close the sandwich carefully. For a warm, melty version, heat a grill pan over medium heat and press the sandwich down with a spatula or sandwich press. Grill for 3-4 minutes per side until the bread is golden and mozzarella softens but not fully melted. (Optional, 8-10 minutes)
  6. Cut and enjoy: Slice the sandwich in half at a slight diagonal for easier eating and a prettier presentation. Serve immediately. (1-2 minutes)

Notes

Pat mozzarella dry if watery to prevent sogginess. Spread pesto mayo evenly to create a moisture barrier. Toast sandwich on medium heat to avoid burning bread before cheese softens. Prepare pesto mayo ahead up to 2 days and store refrigerated.

Nutrition

Keywords: Caprese sandwich, creamy pesto mayo, fresh mozzarella, basil, tomato sandwich, easy lunch, Italian sandwich, quick sandwich recipe

Find it online: https://twirltaste.com/fresh-caprese-sandwich-recipe-with-easy-creamy-pesto-mayo-perfect-for-lunch/