Easy Caprese Sandwiches
Mozzarella, tomato, basil and pesto in crusty ciabatta, no cooking.
Photo coming soon
- Prep
- 10 min
- Total
- 10 min
- Serves
- 4
- Ingredients
- 7
- Effort
- Easy
Ingredients
- 4 Ciabatta rolls, split
- 1/4 cup Vegetarian pesto, check the label
- 250g Fresh mozzarella, sliced and patted dry; vegetarian-friendly
- 3 medium Tomatoes, sliced
- 1 cup Basil leaves
- 1 tbsp Olive oil
- Salt and black pepper
You’ll need: Chopping board
Method
Spread the cut sides of the rolls with pesto.
Layer the mozzarella, tomato and basil over the base of each roll. Drizzle with olive oil and season with salt and pepper.
Close the rolls, press down gently and serve.
Storage
Best eaten fresh. Wrapped in the fridge they keep up to 1 day, though the rolls soften.