Caprese sandwich
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Caprese sandwich

By Samuel Goldsmith

Load slices of focaccia with pesto, mozzarella, rocket, red onion and tomato. They’re a perfect sandwich for feeding a crowd in a picnic.

  • Prep:10 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 462
  • fat 23g
  • saturates 9g
  • carbs 42g
  • sugars 0g
  • fibre 1g
  • protein 21g
  • salt 2.2g

Ingredients

  • 4 thick slices of focaccia or 8 slices of bread, to serve
  • 2 tbsp basil pesto (ensure vegetarian, if needed)
  • 2 tsp extra virgin olive oil
  • handful of rocket
  • 2 x 125g balls of mozzarella, sliced (ensure vegetarian, if needed)
  • 2 large ripe tomatoes, sliced
  • small handful of basil leaves
  • 1⁄2 small red onion, sliced (optional)
  • 2 tsp thick balsamic vinegar

Method

  1. If using focaccia, cut the slices across the middle so you have a total of eight slices. Spread 1/4 tbsp pesto over four of the focaccia or bread slices, and drizzle each of the remaining four slices with 1/2 tsp olive oil.

  2. Divide the rocket, mozzarella, tomatoes, basil leaves and red onion slices over the pesto-topped focaccia or bread. Drizzle 1/4 tsp balsamic vinegar over each of the remaining slices. Sandwich the slices together, wrap up for a picnic or serve straightaway. Best eaten on the day they’re made.

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