This Caprese Sandwich is another interpretation of “braaibroodjies” that I seem so keen to keep doing. There are a few recipes now on the blog playing with breads suited for a barbecue (you can see them at the end of this post) and they are all seriously good. This one is probably the easiest as it is all shop bought ingredients piled into a fresh ciabatta and then baked to a crispy outside and a melty cheesy inside. Happy faces all round.
I found the inspiration in the latest issue the Donna Hay magazine. It the 16th birthday issue and even though there are some fantastic baking recipes in it, I was drawn to her recipe for Smoked Mozzarella and Olive Sandwich. I have to admit neither of those ingredients appealed to me but the simplicity of the recipe did and as this coming Heritage Day is the big barbecue weekend of the year all around the country, I thought the timing could not be better.
And since we heading into spring what better than the fresh and colourful ingredients of a caprese salad and to turn it into a Caprese Sandwich. Making the sandwich is super easy. Cut the best ciabatta loaf you find in half horizontally, spread both halves with basil pesto (shop bought or homemade if you are on top of your game), a rich tomato sauce on the one half and slices of mozzarella on the other half. Sandwich the two halves together, bake until the cheese is melted, the bread crispy on the outside, then slice and serve. Now what could be easier! Enjoy!
I hope you enjoy this recipe for Caprese Sandwich. If you’ve made it, share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.
- 1 tin chopped tomatoes
- salt pepper and sugar to season
- a good glug of extra virgin olive oil
- 75 ml basil pesto
- 250 g mozzarella sliced
- 1 ciabatta loaf
- extra virgin olive oil for brushing
- Place the tinned tomatoes in a small saucepan and season. Add a good glug of olive oil and bring the tomatoes to a fast simmer. Stir occasionally and simmer until it has reduced to a thick sauce
- Remove the sauce from the heat and set aside
- Preheat the oven to 220 degrees C
- Cut the bread in half horizontally
- Place the bread cut side up on an oven tray and brush liberally with some olive oil
- Bake the bread for about 10 minutes until golden
- Spread both halves of the bread liberally with the pesto
- Spread the one half of the bread with about half of the tomato sauce (save the leftover sauce for another meal)
- Place the slices of cheese on the other half of bread
- Sandwich together, brush the crust with some olive oil, place back in the lower half of the oven and bake for about 15 minutes until the cheese has melted (cover with foil if the bread browns too much)
- Uncover, slice and serve hot
Click below for my other breads suited for a barbecue