Caprese Sandwich with Pesto Aioli
A flavorful sandwich combining fresh mozzarella, ripe tomatoes, and homemade pesto aioli.
Equipment
- Food Processor
- Mixing Bowl
- Knife
Ingredients
Pesto Aioli
- 1 cup fresh basil leaves, no stems
- 2 tablespoons pine nuts
- 1 small clove garlic
- ¼ cup grated parmesan cheese (21 g)
- ⅛ teaspoon ground black pepper
- ¼ teaspoon salt
- ¼ cup extra-virgin olive oil (60 ml)
Sandwich Ingredients
- ½ cup mayonnaise (125 g)
- to taste fresh mozzarella cheese, sliced
- to taste ripe tomatoes, sliced
- 1 loaf crusty bread of your choice (like ciabatta or baguette)
- to taste balsamic glaze optional for drizzling
Instructions
- Step 1: Prepare the Pesto Aioli - In a food processor, combine the fresh basil leaves, pine nuts, garlic, parmesan cheese, ground black pepper, and salt. Pulse until everything is finely chopped.
- Step 2: Add Olive Oil - While the food processor is running, slowly drizzle in the extra-virgin olive oil until well combined but not completely smooth.
- Step 3: Mix in Mayonnaise - Transfer the pesto mixture to a bowl and add the mayonnaise. Mix well until fully blended.
- Step 4: Slice the Bread - Take your crusty bread and slice it in half or into smaller pieces for sliders.
- Step 5: Assemble the Sandwich - Spread a generous amount of the pesto aioli on one half of the bread. Layer on slices of fresh mozzarella and ripe tomatoes.
- Step 6: Top and Finish - Place the other half of the bread on top, pressing down gently. Drizzle with balsamic glaze if desired.
- Step 7: Serve and Enjoy! - Cut the sandwich into halves or quarters, serve with a side salad or chips, and enjoy!
Notes
For best results, use fresh ingredients. Toast the bread slightly for extra crunch.