This caprese sandwich is fresh from the basil and hearty from the thick crispy ciabatta. The sun-dried tomatoes deepen the flavor. By topping the bread with a layer of basil leaves and using toasted bread you can prevent the sandwich from becoming soggy if you want to make it a few hours in advance.
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Caprese sandwich
The EatingWell Test Kitchen is a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process that includes testing by trained recipe testers using various equipment (e.g. gas and electric stoves) and a variety of tools and techniques to ensure that it actually works when you make it at home. Testers shop at major grocery stores to research ingredient availability. Finally a registered dietitian reviews each recipe to ensure that we deliver food that is not only delicious but also meets our nutritional guidelines. Learn more about our nutritional philosophy and nutritional parameters.
Emily Lachtrupp is a Registered Dietitian with experience in nutritional counseling recipe analysis and meal planning. She has worked with clients struggling with diabetes weight loss digestive issues and more. In her free time you can find her enjoying all that Vermont has to offer with her family and her dog Winston.
If you love caprese salad you’ll love this Caprese Sandwich. Juicy ripe tomatoes are paired with slices of creamy mozzarella cheese fresh basil tomatoes sun-dried tomatoes and a tangy-sweet balsamic glaze. Layer those ingredients between two slices of crusty ciabatta bread and you’ve got a delicious no-cook lunch that’s packed with protein. The easy recipe is below along with ideas for how to switch things up and Test Kitchen tips on everything from navigating the grocery store to making your own balsamic glaze.
