Grilled Caprese Sandwich


Grilled Caprese Sandwich

Get the original recipe from Feasting at Home here.


  • Good sourdough or rustic bread
  • fresh mozzarella, sliced
  • sliced tomatoes
  • Butter and olive oil for the pan
Arugula Pesto (makes one cup)
  • 2 large garlic cloves
  • 1/4 C smoked Almonds (or toasted almonds)
  • 1 Cup packed Basil leaves (or flat leaf parsley)
  • 2 Cups packed Arugula
  • 1/3 C olive oil, plus 1 T
  • 1/8 C fresh lemon juice
  • 1/2 tsp kosher salt (if your almonds are salted, use less)
  • cracked pepper


Make Arugula Pesto:
  1. Place garlic, almonds, basil and arugula in the food processor and pulse until finely chopped.
  2. Add olive oil, lemon juice, salt and pepper. Pulse until combined, scraping down sides as necessary. (This recipe is intentionally a little salty and quite lemony if tasted on its own. It’s meant to flavor the sandwich, or could be tossed with pasta, or even mixed with a little mayo for a flavorful sandwich spread.)

Make Sandwich:

  1. Preheat oven to 375F
  2. Layer fresh mozzarella, tomatoes and arugula pesto between two slices of bread. Heat 1 T butter and 1 T olive oil in a heavy bottom oven proof skillet. Lightly brown each side place in the hot oven. Bake until cheese is melty, about 10 minutes.