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one baguette-roll caprese sandwich cut into two halves on an ordinary plate showing cold white fresh mozzarella slices and soft wrinkled roasted red plum-tomato halves with tiny chopped basil flecks and a light olive-oil sheen, with no melted cheese, raw tomato rounds, thick green pesto, balsamic drizzle, chips or garnish
Andre Lewis

Caprese Sandwich

Slow-roasted plum tomatoes give this cold caprese sandwich a soft, concentrated tomato layer that is easier to contain than a stack of wet raw slices. Roast them ahead, chill them and leave any loose pan liquid behind when you assemble. Drain and blot the mozzarella separately. Finely chopped basil, lemon zest and olive oil season the cut baguette faces, reaching the cheese without requiring a thick pesto layer. The bread should have enough structure to hold the tomatoes but still be easy to bite, so choose small fresh rolls with a manageable crust rather than an oversized loaf that overwhelms the filling.
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Prep Time 1 hour 25 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs ripe plum tomatoes halved lengthwise
  • 2 tbsp olive oil divided
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper divided
  • 8 oz fresh mozzarella drained and cut into 1/4-inch slices
  • 1/3 cup loosely packed fresh basil leaves finely chopped
  • 1 tsp finely grated lemon zest
  • 1 tsp fresh lemon juice
  • 4 small baguette rolls about 4 oz each, split

Method
 

  1. Heat the oven to 300°F. Place tomato halves cut-side up on a lined rimmed sheet and brush with 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
  2. Roast for 75 to 90 minutes until softened and shrunken with lightly browned edges. Transfer to a shallow container and refrigerate promptly for about 60 minutes until cold; prep time includes chilling.
  3. Lay mozzarella slices on paper towels for 10 minutes and blot away surface moisture. Stir chopped basil, lemon zest, lemon juice, remaining olive oil, remaining salt and remaining pepper together.
  4. Brush the basil mixture over the cut faces of the rolls. Divide mozzarella and cold roasted tomatoes among the bottoms, leaving excess tomato liquid in the container.
  5. Close with the roll tops and cut across the middle. Serve cold or refrigerate at 40°F or below, transporting with ice packs.