Caprese Sandwich with Pesto Aioli
A delightful fusion of fresh ingredients capturing the essence of a classic Caprese salad, enhanced with homemade pesto aioli.
Equipment
- Mixing Bowl
- Skillet
- Knife
Ingredients
Bread
- 2 slices Ciabatta bread Or your preferred artisan bread.
Vegetables
- 1 medium Ripe tomato Choose a juicy, firm tomato.
- 4 ounces Fresh mozzarella cheese Opt for high-quality, creamy mozzarella.
- 1 cup Fresh basil leaves The star of the show, adds herbal flavor.
Pesto Aioli
- 1/4 cup Pesto Homemade or store-bought.
- 1/4 cup Mayonnaise Creamy base for the aioli.
- 1 tablespoon Fresh lemon juice Adds brightness and acidity.
- 1 clove Garlic, minced Infuses the aioli with flavor.
Seasoning
- to taste Salt Essential for seasoning.
- to taste Black pepper Essential for seasoning.
Extra Virgin Olive Oil
- as needed Extra virgin olive oil For toasting the bread.
Instructions
- In a mixing bowl, combine mayonnaise, pesto, minced garlic, lemon juice, and a pinch of salt and pepper. Whisk until smooth and set aside.
- Lightly brush both sides of the ciabatta bread slices with extra virgin olive oil.
- Heat a skillet over medium heat and toast the bread slices for about 2-3 minutes on each side until golden brown.
- Slice the tomato and mozzarella into 1/4-inch thick rounds.
- Spread pesto aioli on one side of each toasted ciabatta slice. Layer mozzarella, then tomato, and sprinkle with salt and pepper.
- Add fresh basil leaves over the tomato.
- Top with the second slice of ciabatta, pesto aioli side down, and gently press down.
- Cut the sandwich in half diagonally and serve immediately.
Notes
For variations, consider adding grilled chicken, roasted vegetables, or using different types of cheese.
