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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 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.
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.
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!
If you enjoy this caprese sandwich recipe, give these other tomato recipes a try and follow me on Instagram:
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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!