Toasted Caprese Sandwich Recipe -
Toasted Caprese Sandwich Recipe
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Toasted Caprese Sandwich

Recipe by  

"A variation on a basil, tomato, and mozzarella sandwich"

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Ingredients Edit and Save

Original recipe makes 4 sandwiches Change Servings
  • PREP

    25 mins
  • COOK

    50 mins

    1 hr 15 mins


  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. Drizzle the cut cloves with olive oil, then nestle the head into a piece of aluminum foil. Place in preheated oven and bake until the cloves are tender, about 35 minutes. Remove garlic from oven; do not turn oven off. Squeeze garlic from cloves into a small dish; mash into a paste.
  3. Spread the butter on the cut sides of the bread, sprinkle with rosemary, and place on a baking sheet. Toast bread in preheated oven for 5 minutes. Remove from oven and spread with garlic paste. Top one half of loaf with basil and tomatoes. Drizzle tomato slices with balsamic vinegar. Top remaining half of loaf with sliced mozzarella. Return sandwich halves to baking sheet.
  4. Place in hot oven and cook until the cheese has melted, about 10 minutes. Allow sandwich to cool slightly before assembling. Cut into 4 pieces to serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 01, 2011

Fabulous! If you love caprese salad, then you'll love this sandwich. I didn't bother roasting the garlic - a little too involved for lunch... I just added some minced garlic to butter with a splash of olive oil and spread that over the bread. I broiled that until nice and golden brown. I sliced the tomatoes and sprinkled a little kosher salt and cracked black pepper over top then drizzled with the balsamic vinegar. I then assembled the sandwich and didn't bother putting it back into the oven. I cut it into sections and it was oh so yummy!

Most Helpful Critical Review
Sep 08, 2009

it is good, but I find using artisian bread sliced, put on a home grown tomato, fresh basil and lots of mozzarella cheese (or preferred cheese)and broil till melted is very good. Garlic is a little strong and takes away from natural tomato taste.

Apr 25, 2011

This is a good sandwich. I don't always toast mine, sometimes I eat them fresh without being toasted. I use a garlic ciabatta bread from Trader Joes that already has chunks of fresh garlic in it. I also used some great colorful heirloom tomatos or romas and organic basil. I leave out the butter. This is a great, easy, and fresh lunch or dinner idea. I liek to make one and take it with me in a plastic sandwich container when I am running errands too.

Jun 25, 2011

Yummy!! I didn't change anything at all. It was perfect. I love caprese salad but I wondered if the roasted garlic would be an issue. Well, it wasn't. The garlic MAKES this sandwich! I did add the balsamic as well. Will make again (and again, and again...)

Apr 24, 2011

This was super easy, and the garlic paste made me swoon. I used pesto instead of basil since I didn't have any basil. I thought the rosemary was a bit over powering for my tastes (I wanted to taste the garlic more than the rosemary), so I'll probably completely omit it.

May 17, 2011

I thought this was absolutely delicious! Oh man what the roasted garlic does for this sandwich is amazing!! Wouldn't change a thing!!

Jul 06, 2010

Pretty good. I don't have garlic I can roast, so I just spread minced garlic with the butter and then toasted. It worked fine, and I'm not of the opinion that garlic isn't good with this sandwich. Although I love basil and tomato and mozzarella, I'm not absolutely in love with this sandwich--not sure why, though. It did take less time to bake than stated, and I couldn't really taste the rosemary. I think fresh rosemary would be better. Thanks for the recipe!

Sep 18, 2011

A wonderful end-of-summer combination of ingredients and textures. The best tomatoes of the year and (in our version) freshly-made basil pesto. Toasted ciabatta really is the perfect choice for bread--nicely "bulky" but not heavy. The family felt balsamic vinegar was critical to the dish. This may have been especially true because rosemary didn't sound quite right and I omitted it. Otherwise, made precisely as directed. A wonderful recipe.


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  • Calories
  • 596 kcal
  • 30%
  • Carbohydrates
  • 67.9 g
  • 22%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 25.7 g
  • 40%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 22.1 g
  • 44%
  • Sodium
  • 794 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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