Description
A fresh and flavorful Caprese Sandwich featuring layers of creamy fresh mozzarella, ripe tomatoes, peppery arugula, and fragrant basil leaves on soft focaccia bread. Enhanced with optional roasted cherry tomatoes and pickled red onions for extra depth and drizzled with extra-virgin olive oil, this easy 15-minute sandwich is perfect for a light lunch or picnic.
Ingredients
Sandwich Ingredients
- 4 (3.5-inch) squares focaccia bread, 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, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the bread and base: Slice the focaccia squares in half horizontally to form sandwich bases and tops.
- Layer the greens and cheese: Place a handful of arugula evenly on the bottom halves of the focaccia, followed by evenly spaced slices of fresh mozzarella cheese.
- Add the tomatoes and extras: Layer the tomato slices on top of the mozzarella. If using, add the roasted cherry tomatoes and a few pickled red onions to enhance flavors.
- Finish with seasoning and herbs: Top the sandwiches with fresh basil leaves. Drizzle a generous amount of extra-virgin olive oil over the fillings. Season with flaky sea salt and freshly ground black pepper to taste.
- Assemble and serve: Place the top halves of the focaccia bread over the layered ingredients. Press down lightly, cut if desired, and serve immediately for the best fresh flavor.
Notes
- For added flavor, you can toast the focaccia lightly before assembling the sandwich.
- Roasted cherry tomatoes can be prepared ahead of time or store-bought can be used.
- Pickled red onions add a tangy contrast but can be omitted for a simpler sandwich.
- Use high-quality extra-virgin olive oil for optimal taste.
- Store sandwiches wrapped tightly in the refrigerator if not serving immediately, but best enjoyed fresh.
