Let me share this elevated take on the classic Italian Caprese salad that transforms it into a warm, melty open-faced sandwich! If you love a good Caprese salad and a good ol’ sandwich then this recipe is perfect 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!

Why This Recipe Works

The combination of homemade pesto, fresh mozzarella, and ripe tomatoes creates layers of flavor that become even more amazing when warmed under the broiler. The bread soaks up the wonderful combination of pesto and tomato juices, while the cheese gets perfectly melted and slightly golden.

Understanding Key Components

The quality of fresh ingredients makes or breaks this sandwich, starting with perfectly ripe tomatoes and fresh mozzarella.

1. Tomatoes: any fresh variety works for this recipe. Beefsteak tomatoes, Roma tomatoes, Heirloom or cherry tomatoes are great options. Feel free to mix and match different variety of tomatoes for contrast and colour.
2. Cheese: fresh mozzarella is best for this recipe! The kind that comes soaked in its own brine from your local deli or big supermarkets is great. Otherwise, buffalo mozzarella is also a great substitute.
3. Pesto: Fresh pesto provides the aromatic foundation and the most flavour that elevates this from simple sandwich to something special. There are many different types of pesto that is available at the supermarket, go with the one you like the most. If you’re making pesto at home, you can substitute for different types of nuts – e.g. try walnuts or pistachios instead of pine nuts for a different flavour profile.
4. Bread: A good Italian bread provides the perfect foundation for these toppings.
   • i used pane di casa, but other options include:
   • Ciabatta
   • Foccacia
   • Sourdough
   • Must be sturdy enough to uphold all the toppings.
5. Optional toppings: 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!

Tips!

• Watch under broiler to prevent bread from burning
• Slice tomatoes and mozzarella into even pieces for presentation
• Pat your tomatoes and mozzarella mostly dry before you assemble
• For better tasting tomatoes, season your slices of tomato with a sprinkle of salt to bring out its flavour.

Storage and Make-Ahead Tips

• Pesto can be made ahead of time and store in the fridge for up to 4 days
• Slice ingredients just before assembly
• Fresh bread is ideal
• Serve fresh out of the oven for best taste, otherwise store leftovers in an air-tight container in the fridge for up to 3 days.

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!