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Toasted Caprese Sandwich

Toasted Caprese Sandwich

  • Prep

    25 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
Out Of Thyme

Out Of Thyme

A variation on a basil, tomato, and mozzarella sandwich

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

Directions

  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

penne
33

penne

9/8/2009

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.

Jillian
32

Jillian

8/1/2011

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!

House of Aqua
16

House of Aqua

4/25/2011

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.

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