The Ultimate Caprese Sandwich Recipe

Ingredients

• 2 cups Grape Tomatoes (halved)
• 5 cloves Garlic (3 cloves minced for roasting, 2 cloves minced for pesto)
• 1 tsp Fresh Rosemary (leaves, finely chopped)
• 1 tsp Fresh Thyme (leaves, finely chopped)
• 1/2 cup Extra Virgin Olive Oil (divided: 2 tbsp for roasting, 1/4 cup for pesto, 1 tbsp for bread, 1 tbsp for drizzle)
• to taste Sea Salt (for seasoning tomatoes, pesto, and final sandwich)
• to taste Black Pepper (freshly ground)
• 1/4 cup Pine Nuts (toasted)
• 2 cups Fresh Basil Leaves (packed, loosely packed)
• 1/4 cup Parmesan Cheese (freshly grated)
• 2 rolls Italian Bread (ciabatta or crusty Italian loaf, sliced horizontally)
• 1 cup Arugula (fresh leaves)
• 1 ball Burrata Cheese (about 4 oz, torn into pieces)
• 2 tbsp Balsamic Glaze (sweet reduced balsamic)

Instructions

1. Prep Tomatoes

   Halve the grape tomatoes, mince 3 garlic cloves, and finely chop the rosemary and thyme.

   Time: PT10M

2. Roast Tomatoes

   Toss the tomatoes, garlic, rosemary, thyme, 2 tbsp olive oil, salt and pepper on a baking sheet. Roast in a pre‑heated oven at 330°F for 30 minutes, stirring halfway through.

   Time: PT30M

   Temperature: 330°F

3. Toast Pine Nuts

   Place pine nuts in a dry skillet over medium heat. Toast, shaking the pan frequently, until golden and fragrant, about 5 minutes.

   Time: PT5M

4. Make Pesto

   In a food processor combine toasted pine nuts, fresh basil, 2 minced garlic cloves, a pinch of salt, 1/4 cup olive oil, and grated Parmesan. Pulse until smooth but still slightly textured.

   Time: PT10M

5. Toast Bread

   Brush the cut sides of each Italian roll with a thin layer of olive oil. Toast in the oven at 350°F or on a grill pan until lightly crisp, about 5 minutes.

   Time: PT5M

   Temperature: 350°F

6. Assemble Sandwich

   Spread a generous layer of pesto on the bottom half of each roll. Top with arugula, torn burrata pieces, roasted tomatoes, and a drizzle of balsamic glaze. Finish with a drizzle of olive oil and a light sprinkle of salt.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

22g

Carbohydrates

68g

Fat

30g

Fiber

5g

Ingredient Substitutions

• Instead of Grape Tomatoes: cherry tomatoes
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Fresh Rosemary: dried rosemary (1/2 tsp)
• Instead of Fresh Thyme: dried thyme (1/2 tsp)
• Instead of Extra Virgin Olive Oil: avocado oil
• Instead of Sea Salt: kosher salt
• Instead of Black Pepper: white pepper
• Instead of Pine Nuts: walnuts, almonds
• Instead of Fresh Basil Leaves: spinach (for milder flavor)
• Instead of Parmesan Cheese: pecorino romano
• Instead of Italian Bread: sourdough bread
• Instead of Arugula: baby spinach
• Instead of Burrata Cheese: fresh mozzarella
• Instead of Balsamic Glaze: balsamic reduction

Equipment Needed

• Baking Sheet
• Oven
• Knife
• Cutting Board
• Food Processor or Blender
• Small Skillet
• Spatula
• Measuring Cups and Spoons
• Serving Plate

Critical Steps — Do Not Skip

• Roasting tomatoes until caramelized
• Toasting pine nuts without burning
• Achieving the right pesto consistency
• Toasting bread to a light crisp

Chef Tips from the Video

• Use the highest quality extra‑virgin olive oil for both roasting and drizzling
• Choose fully ripe, sweet grape tomatoes for maximum flavor
• Pat the burrata dry before adding to prevent excess moisture

Troubleshooting

Storage

Refrigerator: Pesto and roasted tomatoes keep up to 3 days in airtight containers; burrata up to 2 days; bread up to 2 days.

Freezer: Pesto freezes well for up to 2 months; roasted tomatoes can be frozen for 1 month.

Room temperature: Assembled sandwich should be eaten within 2 hours at room temperature.

Make-Ahead Tips

• Roast the tomatoes a day ahead and store in the fridge
• Prepare pesto up to 3 days in advance; keep covered
• Toast the bread just before serving for maximum crunch

Frequently Asked Questions