Caprese Ciabatta Sandwich
Crusty ciabatta stacked with fresh mozzarella, ripe tomatoes, fresh basil, and a drizzle of extra-virgin olive oil and balsamic glaze — a simple Italian-inspired vegetarian lunch that showcases peak-season ingredients.
Ingredients
- 4 rolls ciabatta rolls or ciabatta loaf, halved horizontally
- 16 oz fresh mozzarella (8 oz ball), sliced 1/4-inch thick
- 4 medium ripe beefsteak or heirloom tomatoes, sliced 1/4-inch thick
- 1/2 cup fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic glaze (store-bought or reduced)
- 1/2 tsp flaky sea salt
- 1/2 tsp black pepper, freshly ground
- 1 clove garlic clove, halved
Instructions
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1
Rub the cut sides of each halved horizontally ciabatta rolls or ciabatta loaf roll with the halved garlic clove. Drizzle the cut sides lightly with half the 1/4 cup extra-virgin olive oil.
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2
Lay 4 medium sliced 1/4-inch thick ripe beefsteak or heirloom tomatoes slices on the bottom half of each roll and season with 1/2 tsp flaky sea salt and 1/2 tsp freshly ground black pepper.
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3
Layer 16 oz sliced 1/4-inch thick fresh mozzarella (8 oz ball) slices over the tomatoes.
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4
Tuck 1/2 cup fresh basil leaves leaves generously over the mozzarella.
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5
Drizzle the remaining extra-virgin olive oil and the 2 tbsp balsamic glaze (store-bought or reduced) over the filling. Place the top half of the ciabatta rolls or ciabatta loaf on each sandwich.
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6
Press gently and serve immediately, or wrap tightly and serve within 30 minutes for best texture.