Caprese Sandwich  Back to Recipes

Looking for a light weekend lunch? Try our Pinot Grigio with this caprese salad sandwich on whole grain.


8 slices (about 11 oz.) whole grain bread (or your choice of bread)
2 large garlic cloves, halved
1 tablespoon olive oil
8 slices (6 oz.) mozzarella cheese
2 ripe heirloom tomatoes, thinly sliced
1/2 cup thinly sliced roasted red peppers
16 large basil leaves
About 1/2 tsp. kosher salt
About 1/2 tsp. pepper


Rub a side of each slice of bread with a cut side of garlic and brush with oil. Layer the plain side of half the bread with cheese, tomatoes, and peppers, dividing evenly. Top with remaining bread, garlic side up.

Cook 2 sandwiches at a time in a large frying pan over medium-low heat, covered, turning sandwiches once, until golden brown and cheese is melted, 6 minutes.

Tuck 4 slices basil into each sandwich. Sprinkle with salt and pepper.

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