Grilled Caprese Sandwich with Pesto

Ingredients

• 1 ciabatta roll (approximately 170 g / 6 oz)ciabatta roll, sliced lengthways
• 30 ml (2 tbsp)basil pesto
• 15 ml (1 tbsp)extra-virgin olive oil
• 113 g (4 oz)fresh mozzarella, sliced into 6 mm rounds
• 1 medium tomato (140 g / 5 oz)heirloom tomato, sliced
• 4–6 large leavesfresh basil
• 1.5 g (¼ tsp)flaky sea salt
• 1.5 g (¼ tsp)freshly cracked black pepper
• 15 ml (1 tbsp)balsamic glaze

Instructions

1. 1

   Split the roll

   Slice the ciabatta roll in half lengthways.

2. 2

   Season the tomato

   Cut the tomato into even rounds and set them on a paper towel. Sprinkle with a pinch of salt and freshly cracked black pepper, then leave for 5 minutes.

3. 3

   Dry the slices

   Use another paper towel to pat the tops of the tomato slices dry, soaking up the released moisture.

4. 4

   Spread the pesto

   Spread a generous layer of basil pesto over the cut sides of both halves of the ciabatta.

5. 5

   Add the mozzarella

   Arrange the fresh mozzarella slices on the bottom half of the roll.

6. 6

   Layer the tomato

   Place the tomato slices over the mozzarella.

7. 7

   Finish the filling

   Add the fresh basil leaves and drizzle with balsamic glaze.

8. 8

   Oil the bread

   Close the sandwich and brush olive oil over the outside of the top and bottom.

9. 9

   Heat the skillet

   Warm a skillet over medium heat.

10. 10

    Press the sandwich

    Put the sandwich in the pan and weigh it down with a heavy press or another heavy skillet.

11. 11

    Grill both sides

    Grill for 2–3 minutes per side, until the bread is mahogany-coloured and the mozzarella is visibly softening.

What is a Caprese sandwich?

Caprese takes inspiration from the Italian combination of tomato, mozzarella and basil, associated with the island of Capri. In this version, those familiar ingredients are tucked into ciabatta with pesto and balsamic glaze, then grilled.

Salting and drying the tomato before assembly helps limit excess moisture, while pressing the sandwich gives the bread close contact with the hot pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 491 calories, 0g protein, 0g carbs, 0g fat.

The ciabatta provides most of the carbohydrate, while the pesto, olive oil and mozzarella contribute much of the fat; mozzarella also supplies protein. Pair the sandwich with a salad or vegetables for a fresh side, or share it alongside soup for a more substantial meal.

Keep the filling balanced

Tomato: Even rounds make a level layer, and the brief salting helps draw out some of their liquid before they go into the sandwich.

Mozzarella: Slicing it into rounds helps distribute the cheese across the bottom half of the roll. The grill softens it without needing a separate cooking step.

Pesto and glaze: Pesto goes on both cut surfaces, while the balsamic glaze is drizzled over the filling. Use the amounts in the recipe so the bread is flavoured without adding unnecessary wet layers.

Dry the tomato well

The five-minute rest gives the salted tomato time to release moisture onto the paper towel. Pat the tops dry as directed before assembling; skipping this step can make the bread soggy.

Keep the slices in a single layer while they rest so the paper towel can absorb the liquid.

Press for even grilling

A heavy press or another heavy skillet weighs the sandwich down in the pan. This helps the bread make even contact with the skillet as it grills.

Brush the outside with olive oil before it goes into the pan, and keep the heat at medium as the recipe specifies.

Watch the colour and cheese

Use the stated 2–3 minutes per side as a guide, checking for mahogany-coloured bread and mozzarella that is visibly softening. The visual cues matter alongside the timing.

If the bread reaches the desired colour before the cheese softens, reduce the heat so the sandwich can continue to warm without scorching.

Serve it straight away

This sandwich is best served hot from the skillet, while the bread is crisp and the mozzarella is soft. A simple green salad or a bowl of soup makes a fitting side.

Let it rest briefly before cutting so the warm filling settles, but avoid leaving it for long or the bread can lose its crisp texture.

Recipe notes & tips

• Cut the tomato into even rounds so the filling sits level.
• Leave the salted tomato on paper towel for the full 5 minutes.
• Pat the tomato dry before layering it over the mozzarella.
• Spread pesto across both cut sides of the bread.
• Use a heavy press or skillet to weigh down the sandwich while it grills.
• Check for mahogany-coloured bread and visibly softening mozzarella before taking it off the heat.

Variations

• Swap the bread: Use another sturdy roll that can hold the filling while pressed.
• Change the pesto: Try a different basil pesto to vary its flavour.
• Add extra basil: Use additional fresh leaves for a more pronounced basil taste.
• Adjust the glaze: Drizzle on less balsamic glaze for a subtler sweet-sour note.
• Use a grill pan: Cook the sandwich in a grill pan, pressing it down as directed.

Common mistakes to avoid

• Skipping the tomato rest: Salt the slices and leave them on paper towel for 5 minutes to draw out moisture.
• Leaving tomato wet: Pat the tops dry before assembling to help prevent soggy bread.
• Uneven tomato slices: Cut even rounds so the sandwich layers sit more evenly.
• Overheating the skillet: Keep it at medium and check the bread as it colours.
• Forgetting the weight: Press the sandwich with a heavy press or another skillet for closer contact with the pan.
• Grilling by time alone: Check for mahogany-coloured bread and visibly softening mozzarella.

How to store

This sandwich is best eaten straight after grilling, when the bread is crisp. If you have leftovers, refrigerate them in a sealed container and reheat in a skillet until warmed through; the bread may be less crisp after storage.

Frequently asked questions