Caprese Sandwich

I always get excited to make this Caprese sandwich when tomatoes are juicy and basil is fresh. It’s one of those things I look forward to eating on warm days.

The flavors are so clean and honest—just tomato, mozzarella, basil, and a little balsamic to pull it all together.

What makes this sandwich special is roasting the tomatoes. It brings out their sweetness and gives them a deep, rich taste.

Then the soft mozzarella adds creaminess, and the basil cuts through with a fresh, peppery note. All this goes into a crusty ciabatta roll that soaks up the balsamic just enough without getting soggy.

I’ve made this for quick lunches, picnic baskets, and even casual get-togethers, and it never disappoints. It’s fresh, rich, and balanced.

You don’t need anything extra with it. This sandwich speaks for itself—every layer, every bite.

Caprese Sandwich Recipe

Ingredients

4 ciabatta sandwich rolls (crusty on the outside, soft inside)

2 large ripe tomatoes, sliced into thick rounds
1 tablespoon olive oil
Salt, to taste
Freshly ground black pepper, to taste
8 ounces fresh mozzarella, sliced
1 cup fresh basil leaves (rinsed and dried)
3 tablespoons balsamic glaze (store-bought or homemade)
Optional: pinch of flaked sea salt for garnish

Instructions

Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
Lay the tomato slices on the tray in a single layer. Drizzle lightly with olive oil and season with salt and black pepper.
Roast the tomatoes in the preheated oven for about 20–25 minutes, or until they become slightly shriveled, caramelized, and deep in color. Remove and let them cool slightly.

While the tomatoes are roasting, slice the ciabatta rolls in half horizontally. If desired, you can toast the inside of the rolls in a hot skillet or toaster oven for 2–3 minutes until lightly golden.
Once ready to assemble, start by layering the bottom half of each ciabatta roll with fresh mozzarella slices. Arrange them so they cover the bread edge to edge.
Top the mozzarella with the warm roasted tomato slices, overlapping them slightly for full coverage.

Add a generous handful of fresh basil leaves on top of the tomatoes.
Drizzle about 2–3 teaspoons of balsamic glaze over the basil and toppings.
Close each sandwich with the top half of the ciabatta roll and press down gently.

Serve immediately while the tomatoes are still slightly warm and the cheese is soft, or wrap for a picnic-style lunch.

What Kind Of Bread Is Best For A Caprese Sandwich?

The bread you choose really affects the overall flavor and texture of the Caprese sandwich.

You want something that’s sturdy enough to hold the juicy tomatoes and cheese without falling apart, but still soft enough to bite through easily.

Ciabatta Rolls: These are light inside with a slightly crispy crust. They soak up balsamic glaze and tomato juices beautifully while staying firm.
Baguette: A fresh, soft baguette can also work well, especially if sliced in half lengthwise. Choose one that isn’t too chewy or hard.
Focaccia: Offers a soft, herby flavor that pairs well with basil and tomatoes, though it may be more delicate and needs careful handling.

Sourdough Bread: If sliced thick, sourdough brings a slightly tangy taste that adds depth to the sandwich.

Make sure to avoid very soft sandwich bread, as it can get soggy quickly from the tomatoes and glaze.

Can I Use Store-Bought Mozzarella Or Does It Have To Be Fresh?

Mozzarella is the heart of this sandwich, so choosing the right kind makes a big difference.

Fresh Mozzarella: This is the best choice. It has a soft, milky texture and a mild taste that pairs perfectly with ripe tomatoes and basil.
Mozzarella Logs (Low-Moisture): These are firmer and can be sliced easily, but they don’t melt in your mouth the same way. Still usable if fresh mozzarella isn’t available.
Pre-Sliced Packaged Mozzarella: These are okay in a pinch but usually have less flavor and a rubbery texture compared to fresh.

Use fresh mozzarella stored in water for the best results, and blot it gently with paper towels before layering so it doesn’t make the bread soggy.

Should I Toast The Bread Before Assembling?

Toasting the bread isn’t required, but it can make a big difference in texture and overall bite.

Better Structure: Toasting adds a light crunch and keeps the bread from getting too soft once the moist ingredients are added.

Enhanced Flavor: Lightly toasting brings out the natural flavor of the bread, especially in ciabatta or sourdough.
Warm Contrast: Warm bread against cold mozzarella and basil creates a nice contrast that makes the sandwich feel more balanced.

Toast just the inside of the bread in a pan or oven until golden—avoid toasting too long or it might become too hard to bite through.

What Is The Best Way To Roast Tomatoes For This Sandwich?

Roasting tomatoes makes them sweeter and deeper in flavor, which makes your sandwich taste more special and rich.

Use Ripe Tomatoes: Start with tomatoes that are already juicy and red. Roma or heirloom work great.
Slice Thick: Cut the tomatoes into thicker slices so they hold their shape and don’t fall apart after roasting.

Add Olive Oil And Seasoning: Drizzle with olive oil and sprinkle with salt and pepper before roasting.
Roast At A Moderate Temperature: Set your oven to 400°F and roast for about 20 to 25 minutes until the edges start to curl and the centers look concentrated.

Let them cool slightly before adding them to the sandwich so the cheese doesn’t melt too much.

Can I Make A Caprese Sandwich In Advance?

It’s possible to make this sandwich ahead of time, but it needs a few careful steps to stay fresh and tasty.

Avoid Sogginess: Don’t assemble the sandwich with tomatoes or balsamic glaze too early. They release moisture which can make the bread soggy.
Store Separately: Keep roasted tomatoes, sliced mozzarella, and basil leaves in different containers. Assemble right before eating.

Pack Glaze Separately: Drizzle the balsamic glaze right before serving so the flavor stays strong and doesn’t get absorbed into the bread.

If you need to fully assemble ahead, wrap tightly in parchment paper and refrigerate. Eat within 6 to 8 hours for the best taste.

Can I Use Other Cheeses Besides Mozzarella?

Mozzarella is traditional for Caprese, but you can switch it out if needed.

Burrata: Creamier and richer than mozzarella, but may be too soft for sandwiches unless eaten immediately.
Provolone: Mild and firm, this cheese holds up well and adds a slightly sharp flavor.
Goat Cheese: Offers a tangy, creamy twist, but spread it thinly so it doesn’t overpower the basil and tomato.

If swapping cheese, make sure it balances well with the tomato and basil without overpowering them.

What’s The Difference Between Balsamic Vinegar And Balsamic Glaze?

Balsamic glaze is thicker and sweeter than balsamic vinegar, and both can be used in different ways depending on your taste.

Balsamic Vinegar: More acidic and thin, it gives a stronger tangy flavor but can soak the bread quickly.

Balsamic Glaze: It’s reduced to become syrupy and slightly sweet, perfect for drizzling without making the sandwich wet.

If you don’t have glaze, you can make it by simmering balsamic vinegar with a touch of honey or sugar until it thickens.

How Do I Store Leftover Caprese Sandwiches?

Caprese sandwiches are best eaten fresh, but if you need to save leftovers, follow these tips:

Wrap Tightly: Use parchment paper or foil to keep everything held together and prevent air exposure.
Refrigerate Quickly: Store in the fridge as soon as possible, especially if you’ve already added tomatoes or cheese.
Eat Within 24 Hours: The bread may soften a bit, but the flavors will still be good if eaten the same day or the next morning.

Add Fresh Basil Later: Basil tends to wilt and darken when refrigerated, so it’s best to add new leaves right before eating if possible.

Do not freeze Caprese sandwiches, as the cheese and basil do not thaw well and the texture will be unpleasant.

Can I Add Other Ingredients To This Sandwich?

Yes, this sandwich can be changed up based on what you like, while still keeping the main flavors in balance.

Avocado Slices: Adds creaminess and a buttery texture that pairs well with tomato and mozzarella.
Grilled Chicken: Makes the sandwich more filling without taking away from the classic Caprese taste.
Arugula: Swapping or mixing with basil adds a peppery bite and fresh crunch.