This recipe for a Caprese sandwich is great for a picnic! Tomatoes, fresh mozzarella, and creamy basil sauce make up this vegetarian sandwich.
Two large or 4 smaller sandwiche – 1 baguette (16 ounces) – 1 tablespoon thick balsamic vinegar or balsamic glaze* – 1 tablespoon extra-virgin olive oil – 1 ½ cups baby arugula – 1 mozzarella ball (8 ounces) – 2 medium ripe tomatoes, sliced into ¼-inch thick round – Flaky sea salt or kosher salt Creamy basil sauce (this makes extra**) – 1 small or ½ medium clove garlic, roughly chopped – ½ cup mayonnaise – ½ cup (1 ounce) lightly packed fresh basil – ¼ teaspoon fine sea salt – Lots of freshly ground black pepper, to taste
Preheat oven to 400��F. Cut the bread in half lengthwise, stack it, and slice it down the middle to make two large or four small sandwiches.
Lay sliced bread on a baking sheet with the cut sides up. Bake for 5 minutes until warmed and lightly golden around the edges.
Meanwhile, make the creamy basil sauce*: Blitz roughly chopped garlic in a food processor to finely chop. After scraping the sides, add mayo, basil, salt, and pepper. Blend until smooth, then reserve.
Lightly drizzle balsamic and olive oil over half of the cut bread sides to assemble sandwiches. Place rocket on top and add mozzarella rounds.
Add the sliced tomato and a little flaky salt. Spread the basil sauce generously on the cut side of the remaining bread slices. Place them face-down over tomatoes. Enjoy.