Caprese Focaccia Sandwich

Name: Caprese Focaccia Sandwich
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 1 pcs focaccia (large square or round, about 10-12 inches, halved horizontally); 250 g fresh mozzarella (drained, sliced into 1/4-inch rounds); 3 pcs tomato (large, ripe, sliced into 1/4-inch rounds); 20 pcs basil (large fresh leaves); 3 tbsp balsamic vinegar (reduced to a thick glaze); 2 tbsp olive oil (extra virgin, for brushing); 1 pinch salt (for seasoning tomatoes); 1 pinch black pepper (freshly cracked)

RATING

4.6/5(110)

TASTE SCORE

9/10

A sun-drenched Italian-inspired sandwich that layers juicy ripe tomatoes, creamy fresh mozzarella, and fragrant basil between slabs of olive-oil-rich focaccia. A drizzle of balsamic glaze and a brush of good olive oil turn every bite into the perfect summer lunch.

PREP

15m

COOK

SERVES

1 PIECE

306 cal

SERVINGS

INGREDIENTS

For 4 servings

1 pcsfocaccia · large square or round, about 10-12 inches, halved horizontally250 gfresh mozzarella · drained, sliced into 1/4-inch rounds3 pcstomato · large, ripe, sliced into 1/4-inch rounds20 pcsbasil · large fresh leaves3 tbspbalsamic vinegar · reduced to a thick glaze2 tbspolive oil · extra virgin, for brushing1 pinchsalt · for seasoning tomatoes1 pinchblack pepper · freshly cracked

NUTRITION · PER SERVING

306

CALORIES · 1 PIECE

Protein16g · 21%

Carbs14g · 18%

Fat22g · 65%

Fiber1g

Sugar5g

Saturated fat9g

Cholesterol49mg

Sodium514mg

Potassium305mg

Phosphorus265mg

How we calculate →

METHOD · 6 STEPS

simmer · ~4 min
Reduce the balsamic vinegar to a glaze.
Pour balsamic vinegar into a small saucepan over medium-low heat. Simmer gently until reduced by half and coats the back of a spoon, about 3-4 minutes. Set aside to cool; it thickens as it rests.
TIPWatch the vinegar closely toward the end. It goes from perfectly syrupy to burnt in seconds.
prep · ~10 min
Salt and prep the tomato slices.
Lay sliced tomatoes on a plate. Sprinkle with salt and let them sit 10 minutes to release excess moisture. Pat dry gently with paper towels.
TIPSalted, patted-dry tomatoes give you a sandwich that stays crisp, never soggy.
grill · ~3 min
Toast the focaccia halves.
1.Heat a grill pan or large skillet over medium heat.
2.Brush the cut sides of both focaccia halves with olive oil.
3.Place cut-side down and press gently with a spatula until golden and lightly charred, about 2-3 minutes.
assemble · ~2 min
Layer the sandwich.
1.Place the bottom focaccia half cut-side up on a cutting board.
2.Arrange mozzarella slices in an even layer covering the bread.
3.Top with tomato slices, overlapping slightly.
4.Scatter fresh basil leaves over the tomatoes.
5.Season with a pinch of cracked black pepper.
garnish · ~1 min
Drizzle the balsamic glaze and close.
Drizzle the cooled balsamic reduction over the tomatoes and basil. Place the top focaccia half cut-side down. Press gently so everything holds together.
serve · ~1 min
Slice and serve.
Cut the assembled sandwich into 4 equal wedges or rectangles with a serrated knife. Serve immediately while the focaccia is still warm.
TIPA serrated knife saws cleanly through the soft cheese and bread without squishing the sandwich.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Salting the tomatoes 10 minutes draws out excess liquid, preventing a soggy sandwich.
2
Use a serrated knife to cut the sandwich—it slices through soft mozzarella and bread without squishing.
3
Reduce the balsamic vinegar just until syrupy; it thickens further as it cools and can burn quickly.
4
Let the focaccia cool slightly after toasting so the cheese doesn't melt into a puddle.
5
Pat the tomato slices dry with paper towels after salting to remove any remaining moisture.
6
Assemble the sandwich just before serving to keep the focaccia crisp and the basil fresh.

RECIPE VARIATIONS