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Heirloom Tomato & Mozzarella Caprese Sandwich
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This caprese sandwich is among my favorites for a hot summer day when heirloom tomatoes are at their peak. Crispy ciabatta bread is topped with homemade fresh pesto, sun dried tomatoes, mozzarella cheese, sliced juicy tomatoes and sweet balsamic glaze for the perfect summer sandwich. It’s based off of a sandwich that I used to get from Malibu Kitchen, a gourmet sandwich shop and bakery in the Malibu Country Mart. It recently closed after 22 years but served great comfort food as well as great sandwiches. Marinating the tomatoes in a bit of olive oil and salt for even just a few minutes before adding them to the sandwich helps enhance the flavor of the tomatoes. For an easy sandwich where tomato flavor can shine give this simple tomato sandwich a try!
Why You’ll Love This Recipe
- Fresh. This fresh sandwich takes advantage of seasonal ingredients at their peak!
- Flavor. The combination of pesto, sun dried tomatoes, mozzarella cheese, sliced juicy tomatoes and sweet balsamic glaze on crispy ciabatta is incredible!
Key Ingredients in This Recipe
- Heirloom Tomato – With their superior flavor, heirloom tomatoes come from seeds passed down and are typically at least 50 years old. Look for a variety of colors. Look for ripe tomatoes during their peak time of late summer beginning around late July.
- Mozzarella – Use fresh mozzarella cheese in this recipe. Cut the mozzarella in to slices to pile onto the sandwich. For a creamier twist, swap burrata for the mozzarella.
- Sun-dried Tomatoes – I like using the combination of fresh and sun-dried tomatoes for a contrast of texture and flavor in this recipe. I prefer oil-packed sun-dried tomatoes to just packaged.
- Balsamic – Rather than just using balsamic vinegar I use balsamic glaze in this recipe. It’s more highly concentrated and syrupy that standard balsamic and doesn’t make the bread soggy and soak through even after it sits for a bit.
- Pesto – While most caprese recipes use fresh basil leaves I use homemade basil pesto as a spread over the ciabatta bread. Store-bought pesto is fine in a pinch, however, I always prefer homemade. Try my recipe for pesto recipe here – it comes together quickly in a food processor.
- Ciabatta – Ciabatta is an Italian bread with a chewy exterior. I love ciabatta for it’s light and airy crumb – when you cut it open you notice lot’s of air holes. In this recipe the juice from the tomato and the balsamic soak into the bread without getting soggy.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro tip
I always recommend drizzling the tomato slices with a bit of olive oil and salt before using in a sandwich or serving to really bring out the tomato flavor.
Swaps and substitutions
- I use my homemade fresh pesto recipe using pine nuts but you can swap them for another nut like pistachio.
- Try swapping the fresh mozzarella for sliced, smoked mozzarella or even burrata for an added flavor profile.
- Another variety of tomato can be used in place of the heirloom tomatoes. If you can’t find heirloom tomatoes, use beefsteak.
- Add greens like wild arugula to the sandwich for a bit of peppery flavor.
- If not using ciabatta, I recommend using another crusty bread like a baguette.
How to Make a Caprese Sandwich (Step-by-step)
Arrange the sliced tomatoes on a large plate or platter. Drizzle with olive oil and season with salt. Let sit for 5 to 10 minutes at room temperature to let the tomatoes marinate.
Toast or broil the ciabatta rolls until they are golden brown and crisp.
Spread about 2 tablespoons of the pesto on the bottom half of each roll. Top with the the sun dried tomatoes and slices of mozzarella. Layer the marinated tomatoes over the top.
Spread or drizzle the balsamic glaze on the top half of each of the sandwich rolls. Close the sandwiches and cut in half. Serve immediately.
How to Prep this Sandwich in advance
The tomatoes can be marinated a few hours in advance. Because ciabatta is a crispier bread and since it is toasted in this recipe it helps to keep the bread from getting soggy quickly. However, due to the juices in the tomatoes the bread can still get soggy over time. I recommend making and eating this sandwich in the same day. Wrap in butcher paper if taking on the go for picnics!
FAQ – Frequently Asked Questions
A hearty bread like ciabatta, sourdough, or a crusty baguette works best. You want something sturdy enough to hold the juicy tomatoes and creamy mozzarella without getting soggy.
Toasting the bread adds a nice texture contrast and helps prevent sogginess. I pop it in the broiler but a quick grill or pan-toast also brings out the bread’s flavor.
Heirloom tomatoes are best when in season – they’re flavorful, juicy, and colorful. In the off-season, opt for vine-ripened or beefsteak tomatoes for better flavor and texture.
Not required, but highly recommended! It adds a touch of sweetness and acidity that balances the creamy mozzarella and rich olive oil. It also doesn’t make the sandwich as soggy as regular balsamic vinegar would.
Other Recipes to Try
If you enjoy this caprese sandwich recipe, give these my top 21 recipes using juicy summer tomatoes a try and follow me on Instagram:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Heirloom Tomato & Mozzarella Sandwich
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Ingredients:
- 1 large heirloom tomato (or 2 medium heirloom tomatoes), sliced
- 1 tablespoon extra-virgin olive oil
- Flakey sea salt, as needed
- 2 ciabatta rolls, sliced in half lengthwise
- ¼ cup pesto
- ¼ cup chopped, olive oil-packed sun dried tomatoes
- 4 ounces mozzarella cheese, thinly sliced
- 2 tablespoons balsamic glaze
Instructions:
- Arrange the sliced tomatoes on a large plate or platter. Drizzle with olive oil and season with salt. Let sit for 5 to 10 minutes at room temperature to let the tomatoes marinate.
- Toast or broil the ciabatta rolls until they are golden brown and crisp.
- Spread about 2 tablespoons of the pesto on the bottom half of each roll. Top with the the sun dried tomatoes and slices of mozzarella. Layer the marinated tomatoes over the top.
- Spread or drizzle the balsamic glaze on the top half of each of the sandwich rolls. Close the sandwiches and cut in half. Serve immediately.
Notes:
Nutrition:
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I love this sandwich. But I think in your instructions, you’ve forgotten to mention spreading pesto and balsamic glaze… Mayhap a misprint.
I am so sorry about that, thank you for bringing it to my attention! I am glad you enjoyed the sandwich!
Do not send someone to grocery store who will skimp on the mozzarella haha. Despite the cheaper quality cheese these still tasted great. I struggled with the measuring of the pesto (I used Kylies pesto recipe) because I picked the basil leaves from our garden. We halved the pesto recipe. Heirloom tomatoes are in season and the ciabatta ready to bake rolls were just so good! And the balsamic glaze makes it. 10/10!
Hahaha the mozzarella definitely does make a difference! Glad you enjoyed the recipe though! Give me all the heirloom tomatoes!!!! I could eat them every day.
Loved this sandwich Made the ciabatta rolls and put this together in no time. Was absolutely delicious
So happy to hear it! Thank you for sharing Marie!
What a wonderful way to use heirloom tomatoes. And ciabatta rolls sound like the perfect choice for putting together this sandwich. I love anything with tomatoes and mozzarella.
One of my favorites for summer!