The Best-Ever Caprese Sandwich

Prep: 10 mins

Cook: 0 mins

Difficulty: Easy

Servings: 4 Servings

In this fresh, fast, and flavorful sandwich, all the components of a classic caprese salad are layered with creamy avocado and tucked inside a lightly toasted baguette. It’s the perfect way to celebrate seasonal produce, whether you pack it for a picnic or enjoy it for dinner at home. Here’s how to make the very best one.

Ingredients

4 ounces fresh mozzarella cheese
3 campari tomatoes, or 1 large beefsteak or heirloom tomato (about 12 ounces total)
1/2 medium avocado
1 (about 24-inch long) French baguette, or 2 (about 10-inch long) demi baguettes
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh basil leaves
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar, plus more as needed

Instructions

Arrange a rack 6 inches from the broiling element and heat the broiler to high. Meanwhile, cut 4 ounces fresh mozzarella cheese into 1/4-inch thick slices. Cut 3 campari tomatoes crosswise into 1/4-inch thick rounds, or 1 large tomato into 1/4-inch thick half-moons. Thinly slice 1/2 medium avocado.
Split the baguette(s) lengthwise with a serrated knife. Place cut-side up on a baking sheet. Broil until lightly toasted (the middle should feel crunchy versus fluffy), 1 to 3 minutes. Transfer the bread cut-side up to a cutting board.
Layer the mozzarella, tomatoes, and avocado on the bottom half of the bread. Sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Top with 1/4 cup fresh basil leaves, tearing them in half if large.
Brush 1 tablespoon extra-virgin olive oil and 1 teaspoon balsamic vinegar onto the top half of the bread. Close the sandwiches with the top half and gently press down so the top adheres to the bottom. Cut the baguette sandwich crosswise into 4 pieces and the demi baguette sandwiches into 2 pieces each.