Description
Enjoy a delicious Pesto Caprese Sandwich featuring homemade basil pesto, fresh tomatoes, mozzarella, and baby spinach on your favorite bread. Perfect for a quick and flavorful meal or as a party appetizer.
Ingredients
Units
Scale
Basil Pesto:
- 7–8 cups packed basil leaves
- 8–10 cloves garlic, peeled
- 1/3 cup walnuts, toasted
- 1/2 cup vegetarian parmesan, grated
- 1/2 cup extra virgin olive oil, more as needed (divided)
- Couple twists black pepper
- Salt to taste
Sandwich:
- 2 pairs Panini/ciabatta bread/sourdough or bread of choice
- Filling:
- 2 Ripe but firm Tomatoes, thinly sliced
- 4 slices Fresh Mozzarella (or more if desired)
- Fistful Baby spinach or greens of choice
- 2 teaspoons Olive Oil
- 1 tablespoon Balsamic reduction
- Pinch of salt
- Couple twists pepper
- Pinch of garlic powder
- 1/2 teaspoon Dried Italian herb blend
Instructions
- Basil Pesto: Pulse garlic in your food processor. Add walnuts and pulse again. Add basil, cheese, salt, pepper. Pulse while pouring in oil gradually. Reserve some oil to top the pesto. Adjust consistency as needed.
- Sandwich: Slice tomatoes and mozzarella. Place spinach, tomatoes, and cheese on a plate. Drizzle with olive oil, balsamic reduction, salt, pepper, garlic powder, and herbs.
- Assembly: Spread pesto on bread slices. Layer tomatoes, spinach, and mozzarella. Top with another slice of bread. Cut into four pieces. Secure with toothpicks if desired.
Notes
- This recipe yields 2 sandwiches, serving 2 as a main or 4 as an appetizer.
- Pesto can be made ahead and stored in the fridge for up to a week or frozen in portions.
- Sandwiches can be prepped a day in advance for parties. Store wrapped in the fridge.
- Variations include using different bread, store-bought pesto, pine nuts, or additional veggies.
Nutrition
- Serving Size: 1 sandwich
- Calories: Approx. 400 kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
