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Caprese Pesto Focaccia Sandwich
Andre Lewis

Caprese Pesto Focaccia Sandwich

Focaccia can handle ripe tomato and fresh mozzarella, but only if both are drained first. Pesto seasons the crumb, and a small balsamic drizzle gives acidity without flooding the sandwich. Press it for ten minutes rather than grilling it; the cold contrast is the point.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 rectangular focaccia loaf about 12 oz
  • 8 oz fresh mozzarella cut into 8 slices
  • 2 large ripe tomatoes cut into 8 slices
  • 1/3 cup basil pesto
  • 1 cup fresh basil leaves
  • 1 tbsp balsamic glaze
  • 1/2 tsp kosher salt
  • 1/4 tsp coarse black pepper

Method
 

  1. Lay the mozzarella and tomato slices on separate paper towels for 10 minutes to remove surface moisture.
  2. Slice the focaccia horizontally and spread the pesto over both cut faces.
  3. Layer the mozzarella and tomato across the bottom half, then season them with the salt and black pepper.
  4. Add the basil leaves and drizzle the balsamic glaze in thin lines over the filling.
  5. Close the focaccia, wrap it in parchment and press it under a skillet for 10 minutes.
  6. Unwrap the sandwich and cut it into 4 equal rectangles.