You can make this super easy vegetarian caprese sandwich recipe with just a few simple ingredients – pesto, tomatoes, mozzarella, and basil. We guarantee you will have dinner on the table in less than 30 minutes.
Pesto is traditionally made with pine nuts, basil, parmesan, and lots of olive oil. It is a staple ingredient in the Mediterranean Diet, and it is well known as a good source of healthy fats. Although making your own pesto can be a lot of fun and can also be very delicious, store-bought pesto is a great alternative for those weeknight meals at home. It can also be used in countless dishes beyond pasta, pizza, and sandwiches, like a topping on eggs, chicken, fish.
This vegetarian caprese sandwich recipe is a perfect way to feature the end of summer produce.
4 ciabatta buns
8 t. store-bought pesto
100 g (~8 slices) fresh mozzarella
1 c. cherry tomatoes, sliced in half
1/2 cup fresh basil leaves
Slice your ciabatta bread in half.
Add 1 t. of pesto on each side of the bread.
Add 2 slices of mozzarella cheese to one side. Top with tomatoes and basil.
Transfer to a grill or panini press and let the cheese melt and the bread begin to crisp.
Slice in half, serve, and enjoy!
Feel free to add any vegetables such as spinach, arugula, sauteed mushrooms, or artichoke hearts.
Jennifer McDaniel is a Registered Dietitian, Media Spokesperson, and co-author of Prevention's Mediterranean Table Cookbook. She and her team of Registered Dietitians aim to help their clients go further, make change last, and unlock their potential. She lives in St. Louis, MO with her husband, and three young sons.
If you are interested in working with Jennifer, please visit our contact page.