Pesto Caprese Sandwich (Vegan)
Sandwiches
Italian-Inspired
Ingredients:
- 1 small baguette or 4 slices sourdough
- 123 g (1 medium) tomato
- 2–4 tbsp pesto
- 4 slices buffalo mozzarella (recipe from Miyoko Schinner)
- black pepper (optional)
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Toast the bread until genuinely crisp, not just warm — a sturdy base is what keeps the sandwich from turning soggy once the juicy tomato and pesto go on.
Instructions:
- Toast the Bread: Slice and lightly toast 1 small baguette or 4 slices sourdough until golden and crisp.
- Spread the Pesto: Generously spread 2–4 tbsp pesto over the toasted bread.
- Layer the Toppings: Layer with 4 slices buffalo mozzarella, then top with 1 medium sliced tomato.
- Serve: Season with black pepper if desired and serve immediately.
Notes: Use ripe, in-season tomatoes for the best flavor. Out-of-season tomatoes can be roasted briefly to concentrate their flavor. Fresh basil wilts quickly when in contact with tomatoes — assemble the sandwich as close to eating time as possible.
Tips: Drizzle a small amount of balsamic reduction over the assembled sandwich for an extra layer of flavor.
Storage: Best eaten immediately. Keep components separate if preparing ahead and assemble just before eating.
Swaps: Vegan mozzarella can be swapped for avocado slices or hummus for a different creamy element. Any crusty bread works well.
A few ingredients do most of the work in this recipe. The tomato adds bright acidity and juicy body. The black pepper adds a subtle heat that rounds out the seasoning.
Pesto Caprese Sandwich (Vegan)
Ingredients:
- 1 small baguette or 4 slices sourdough
- 123 g (1 medium) tomato
- 2–4 tbsp pesto
- 4 slices buffalo mozzarella (recipe from Miyoko Schinner)
- black pepper (optional)
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The tomato adds bright acidity and juicy body. The black pepper adds a subtle heat that rounds out the seasoning.
Prep:
Toast the bread until genuinely crisp, not just warm — a sturdy base is what keeps the sandwich from turning soggy once the juicy tomato and pesto go on.
Instructions:
- Toast the Bread: Slice and lightly toast 1 small baguette or 4 slices sourdough until golden and crisp.
- Spread the Pesto: Generously spread 2–4 tbsp pesto over the toasted bread.
- Layer the Toppings: Layer with 4 slices buffalo mozzarella, then top with 1 medium sliced tomato.
- Serve: Season with black pepper if desired and serve immediately.
