Name: Caprese Sandwich
Prep time: 15 min
Total time: 15 min
Cuisine: Italian-Inspired
Ingredients: 4 (3.5-inch) squares Focaccia, sliced in half; Handful of arugula; 1 (8-ounce) ball fresh mozzarella cheese, sliced; 2 large tomatoes, sliced; ⅓ cup Roasted Cherry Tomatoes (optional); Pickled Red Onions (optional); Fresh basil leaves; Extra-virgin olive oil, for drizzling; Flaky sea salt and freshly ground black pepper

Why You’ll Love This Recipe

I love how this sandwich turns just a few fresh ingredients into something totally satisfying. The focaccia is soft but sturdy, the mozzarella melts in my mouth, and the tomatoes and basil make it taste like summer in every bite. It’s quick to prepare, vegetarian-friendly, and feels both wholesome and indulgent. Perfect for lunches, picnics, or light dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 (3.5-inch) squares focaccia, sliced in half
Handful arugula
1 (8-ounce) ball fresh mozzarella cheese, sliced
2 large tomatoes, sliced
⅓ cup roasted cherry tomatoes (optional)
Pickled red onions (optional)
Fresh basil leaves
Extra-virgin olive oil, for drizzling
Flaky sea salt and freshly ground black pepper

Directions

Layer the base: I start by opening each slice of focaccia and layering the arugula, followed by slices of fresh mozzarella and tomatoes.
Add extra flavor: If I’m using roasted cherry tomatoes or pickled onions, I add them next. They bring extra depth and brightness.
Finish with herbs and oil: I top everything with fresh basil leaves, a generous drizzle of olive oil, and season with flaky sea salt and freshly ground black pepper.
Close and serve: I close the sandwiches and serve immediately, while everything is fresh and juicy.

Servings and timing

This recipe makes 4 sandwiches and takes just 15 minutes to put together. It’s ideal when I want something fast, fresh, and filling without turning on the stove.

Variations

Vegan option: I substitute sliced avocado and spread vegan pesto instead of using mozzarella.
Add protein: Sometimes I add grilled chicken or prosciutto for a heartier version.
Toast it: I press the sandwich in a panini press for a warm, melty take.
Swap the bread: Ciabatta or sourdough also work beautifully in place of focaccia.
Balsamic boost: A drizzle of balsamic glaze adds a sweet, tangy finish.

Storage/Reheating

I enjoy this sandwich fresh for the best texture and flavor, especially because the tomatoes can make the bread soggy over time. If I need to prep ahead, I keep the ingredients separate and assemble just before eating. Leftovers can be wrapped and stored in the fridge for a few hours, but I don’t recommend keeping them overnight. Reheating isn’t necessary, but if I press it in a hot pan or toaster oven, it becomes a warm, melty treat.

FAQs

Can I make this sandwich ahead of time?

I prefer to assemble it fresh, but if I do prep ahead, I wait to add tomatoes until the last minute to avoid soggy bread.

What’s the best bread for a Caprese sandwich?

Focaccia is my favorite because it’s flavorful and sturdy. Ciabatta and baguette are also great choices.

Can I use dried basil instead of fresh?

Fresh basil really makes the sandwich shine, but if I only have dried, I use it sparingly and mix it into the olive oil.

Is this sandwich filling enough for dinner?

Yes, especially if I pair it with a soup or side salad. It can be surprisingly satisfying on its own, too.

What type of mozzarella should I use?

I like fresh mozzarella packed in water for the creamiest texture, but pre-sliced mozzarella works in a pinch.

Conclusion

This Caprese Sandwich is my ultimate warm-weather go-to. It’s packed with fresh ingredients, takes just minutes to make, and always feels like a treat. Whether I stick with the classic or play around with toppings, it never disappoints. It’s proof that simple food can be seriously delicious.