No items found.

Pesto Caprese Sandwich (Vegan)

Sandwiches

2 Sandwiches

Prep 5 min

Assemble 5 min

Total 5 min

Ingredients:

1 small baguette or 4 slices sourdough
1 medium tomato, sliced
2–4 tbsp pesto
4 slices buffalo mozzarella (recipe from Miyoko Schinner)
black pepper (optional)

Equipments:

Toaster (optional)
Knife and cutting board
Spreader

20 minutes or less

Soy-Free

Features:

20 minutes or less

Soy-Free

Nutrition:

Servings 1 serving Calories 420 Carbohydrates 38g Fat 25g Fiber 4g Protein 12g
‍Monounsaturated 12.5g Polyunsaturated 3.8g Saturated 5.5g Trans 0g
‍Vitamin A 60mcg Vitamin C 15mg Vitamin D 0mg
‍Calcium 180mg Iron 2mg Potassium 320mg
‍Cholesterol 0mg Sodium 480mg Sugar 2g

Make Now

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.

Why these Ingredients

Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips

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.