The Caprese Sandwich with Olive Pesto is a vibrant twist on a classic, blending creamy mozzarella, juicy tomatoes, and fresh basil. The star of this dish is the bold olive pesto, adding a rich, briny depth that elevates every bite. In just 40 minutes, you’ll create a meal that’s as visually stunning as it is delicious, perfect for a quick lunch or a light dinner. The textures—soft cheese, crisp bread, and tender greens—come together in perfect harmony, while the flavors burst with Mediterranean freshness. It’s a sandwich that feels indulgent yet refreshingly simple.
This recipe is a celebration of balance, where the tangy pesto complements the sweetness of ripe tomatoes and the creaminess of mozzarella. Each mouthful offers a satisfying crunch from the toasted bread, paired with the smooth, velvety layers of cheese and pesto. Whether you’re a seasoned cook or a beginner, this dish is effortlessly approachable and ready in no time. It’s a crowd-pleaser that’s sure to impress, bringing a taste of Italy to your table with minimal effort. Perfect for busy days or leisurely meals, this sandwich is a flavorful escape in every bite.
Ingredients for Caprese Sandwich with Olive Pesto
- For the grilled veggies:
- 1 zucchini, sliced ¼ inch thick
- 1 red onion, sliced about ¼ inch thick
- 2 portobello mushrooms, sliced about ½ inch thick
- Extra-virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
- Sea salt & fresh black pepper
- For the olive pesto:
- ¼ cup green olives
- ½ cup slivered or chopped almonds, toasted
- 2 big handfuls of basil (about 1 packed cup)
- Juice of ½ a lemon, plus some zest
- Splash of balsamic vinegar
- Sea salt and fresh black pepper
- Crushed red pepper flakes (optional, for heat)
- For the sandwiches:
- Grainy bread, sourdough, or ciabatta, toasted or grilled
- Olive & almond pesto (from above)
- 1 cup arugula
- Fresh basil leaves
- Grilled veggies (your favorites, or see above)
- Fresh mozzarella (vegan sub: sliced avocado)
- Roasted red peppers (store-bought or homemade)
Step-by-Step Instructions
- Grill the veggies:
- Slice the zucchini, red onion, and portobello mushrooms as directed.
- Toss the sliced veggies with a drizzle of olive oil, balsamic vinegar, sea salt, and black pepper.
- Heat a grill or grill pan to medium-high heat.
- Grill the veggies in order of most to least delicate: start with zucchini (a few minutes per side, until grill marks form), then onions (grill slightly longer than zucchini), and finally mushrooms (8-12 minutes total, until tender and nearly falling apart).
- Make the pesto:
- In a food processor, combine green olives, toasted almonds, basil, lemon juice, lemon zest, and a splash of balsamic vinegar.
- Blend until smooth, then taste and adjust seasonings with sea salt, black pepper, and crushed red pepper flakes (if desired).
- Assemble the sandwiches:
- Toast or grill your bread of choice.
- Spread a generous layer of olive pesto on one side of each bread slice.
- Layer with arugula, fresh basil leaves, grilled veggies, slices of fresh mozzarella (or avocado), and roasted red peppers.
- Top with a pinch of sea salt and a sprinkle of crushed red pepper flakes for extra flavor.
- Close the sandwich, slice if desired, and serve immediately.
Perfect Pairings: Serving Suggestions
This Caprese Sandwich with Olive Pesto is a star on its own, but it pairs beautifully with a side of crispy sweet potato fries or a light mixed green salad with a tangy vinaigrette. For a heartier meal, serve it alongside a bowl of tomato basil soup—it’s a match made in flavor heaven!
Make It Your Own: Recipe Variations
Feel free to customize this sandwich to suit your taste! Swap the mozzarella for goat cheese or sliced avocado for a vegan twist. If you’re not a fan of olives, try a classic basil pesto instead. You can also add sundried tomatoes or artichoke hearts for an extra layer of flavor.
Quick Tips: Time-Saving Hacks
To save time, prep your veggies and pesto the night before. You can also use pre-sliced roasted red peppers from a jar instead of roasting your own. If you’re short on time, skip the grilling and use a stovetop grill pan—it’s faster and still delivers those delicious char marks!
Keep It Fresh: Storage and Reheating
Store any leftover pesto in an airtight container in the fridge for up to 5 days. For the sandwich, it’s best enjoyed fresh, but you can store the grilled veggies separately and assemble when ready. If reheating veggies, use a skillet over medium heat to maintain their texture.
Gear Up: Equipment Guidance
A food processor is essential for making the olive pesto quickly and smoothly. For grilling, a cast-iron grill pan works wonders if you don’t have an outdoor grill. And don’t forget a sharp chef’s knife for slicing those veggies evenly!
Caprese Sandwich with Olive Pesto
Ingredients
For the grilled veggies:
- Zucchini, sliced ¼ inch thick
- Red onion, sliced about ¼ inch thick
- Portobello mushrooms, sliced about ½ inch thick
- Extra-virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
- Sea salt & fresh black pepper
For the olive pesto:
- ¼ cup green olives
- ½ cup slivered or chopped almonds, toasted
- 2 big handfuls basil (about 1 packed cup)
- Juice of ½ a lemon, plus some zest
- Splash of balsamic vinegar
- Sea salt and fresh black pepper
- Crushed red pepper flakes
For the sandwiches:
- Grainy bread, sourdough, or ciabatta, toasted or grilled
- Olive & almond pesto
- Arugula
- Basil leaves
- Grilled veggies (your favorites, or see below)
- Fresh mozzarella (vegan sub: sliced avocado)
- Roasted red peppers
Instructions
- Grill the veggies: Slice veggies and toss them with a bit of olive oil, balsamic, salt and pepper. Heat your grill or grill pan to medium high. I like to grill my veggies in order of most to least delicate because the pan holds more and more heat as I go. Here, I started with the zucchini (a few minutes per side, just until grill marks form), then the onions (grill a little longer than the zucchini), and lastly the mushrooms (I grill these until they’re tender and nearly falling apart – 8-12 minutes total depending on the heat).
- Make the pesto: Blend the olives, almonds, basil, lemon juice & zest, balsamic all in a food processor. Taste and adjust seasonings, adding salt, pepper, and red pepper flakes to your liking.
- Assemble sandwiches with bread, a spread of pesto, arugula, basil leaves, grilled veggies, slices of mozzarella, and roasted red peppers. Top with a pinch of salt and red pepper flakes.