If you love a good Caprese salad and a good ol’ sandwich then this recipe is the ultimate open sandwich recipe for you. It screams Summer in bread form, and now I know Summer is nowhere near for most of you but hi, I’m from the down under and we just finished our Summer 🙂 but nonetheless, more reasons to enjoy Caprese all year round!

Caprese is a classic Italian salad that’s refreshing and light. I’ve pair it with pesto in this recipe which just makes sense given it’s Italian origin and the repeated use of basil.

Now, there’s no protein in this open sandwich but the addition of prosciutto or some spicy salami would also pair quite nicely in this sandwich. Have I mentioned this sandwich is also great packed for lunch? I’m salivating already!

Ingredients

1 loaf of any Italian bread (I used Pane di Casa)
1.5 fresh Mozarella balls, sliced into thick circles
2 medium tomatoes, sliced into thick circles
3-4 basil leaves, thinly chopped for garnish

Pesto
1.5 – 2 cups basil
1/4 cup pine nuts, toasted
1/2 cup parmigiano reggiano, grated
3 garlic cloves
1/4 – 1/2 cup olive oil

Method

Prepare pesto: Combine all the pesto ingredients with some salt and pepper into a food processor and blend until smooth. Adjust the amount of oil to achieve desired consistency.

Slice your bread in half lengthwise. Spread a generous layer of pesto onto the bread. Place slices of tomatoes and cheese onto bread, alternating the cheese and tomatoes to achieve your desired pattern.

Place the open sandwich onto a lined baking sheet and broil at 180C for 20 minutes or until nicely toasted and golden brown. Garnish with basil, slice and enjoy!