Ingredients
Scale
For One Sandwich:
- 1 ciabatta roll, focaccia square, or 6-inch section of baguette (or your preferred bread)
- 4 ounces (115g) fresh mozzarella, drained and sliced ¼-inch thick
- 1 medium tomato, sliced (or 6-8 cherry tomatoes, halved)
- 2-3 tablespoons basil pesto (store-bought or homemade)
- 2-3 fresh basil leaves (optional but recommended)
- Small handful of arugula or baby spinach (optional)
- 1-2 teaspoons balsamic glaze (optional)
- Salt and freshly ground black pepper to taste
- Extra virgin olive oil for drizzling (optional)
Optional Add-Ins:
- 2-3 slices roasted red pepper
- 2-3 thin slices red onion (soaked in cold water)
- 2-3 pieces sun-dried tomato
- 2 slices prosciutto or salami (if not keeping vegetarian)
- Pinch of red pepper flakes for heat
Instructions
- Prepare the Mozzarella: Remove fresh mozzarella from its liquid and place on paper towels. Pat dry thoroughly—this is crucial! Excess moisture will make your sandwich soggy. Slice into ¼-inch thick rounds. Let sit on fresh paper towels while you prep other ingredients.
- Prepare the Tomato: Slice tomato into ¼-inch thick slices. If using regular tomatoes, remove the seedy center gel if it’s very watery—just keep the firm outer walls. Pat dry with paper towels. Season lightly with salt and pepper and let sit for a couple minutes. This draws out some moisture and seasons the tomato.
- Prepare the Bread: Slice your bread in half horizontally. If the interior is very soft and doughy, you can lightly toast it or pull out some of the excess bread to create more room for fillings and better texture. For a cold sandwich, leave untoasted. For a warm sandwich, proceed to step 9.
- Spread the Pesto: Spread a generous layer of pesto on both cut sides of the bread, about 1-1½ tablespoons per side. Make sure to cover edge to edge—this creates a moisture barrier and ensures flavor in every bite.
- Layer the Base: On the bottom half of the bread, start with arugula or spinach leaves if using. This creates a protective layer between bread and juicy ingredients.
- Add Mozzarella: Layer the mozzarella slices in a single, slightly overlapping layer. Make sure to cover the bread surface completely for best flavor distribution.
- Add Tomatoes: Layer tomato slices over the mozzarella. Season with a light sprinkle of salt and black pepper.
- Add Finishing Touches: If using, add fresh basil leaves, roasted red peppers, or any other optional ingredients. Drizzle with balsamic glaze if desired—this adds a beautiful finishing touch and sweet-tart flavor. A light drizzle of extra virgin olive oil is also lovely.
- Close and Serve (Cold Version): Place the top piece of bread on your sandwich, pesto side down. Press down gently but firmly. Cut in half diagonally with a sharp serrated knife. Serve immediately!
Notes
- Moisture Control: The key to a non-soggy sandwich is thoroughly drying both the mozzarella and tomatoes. Don’t skip this step!
- Bread Quality: Use the best quality bread you can find—it makes a huge difference in the final result.
- Pesto as Barrier: Spreading pesto on both sides of bread creates a fat-based barrier that prevents moisture from soaking into bread.
- Room Temperature: For best flavor, let mozzarella and tomatoes come to room temperature before assembling (20-30 minutes out of fridge).
- Make it Vegan: Use vegan mozzarella and ensure your pesto doesn’t contain Parmesan (or use vegan pesto).
- Gluten-Free: Simply use your favorite gluten-free bread or wrap.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich (made with ciabatta, 4 oz mozzarella, standard vegetables)
- Calories: 485
- Sugar: 6g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 54mg