Caprese Sandwich
Crispy warm ciabatta layered with fresh mozzarella, ripe tomato, silky 18-month prosciutto, basil, olive oil, and balsamic glaze. Simple ingredients, elevated into the perfect summer sandwich.
Ingredients
- 2 ciabatta buns
- 100 g fresh mozzarella Galbani recommended
- 1 Roma tomato
- 100 g 18-month aged prosciutto
- 6 fresh basil leaves
- 1 tbsp extra-virgin olive oil
- 1 –2 tbsp balsamic glaze
- Pinch of flaky salt optional
- Fresh cracked black pepper to taste (optional)
Instructions
- Warm the ciabatta: Preheat your oven to 350°F (175°C). Place the ciabatta buns directly on the rack or a baking sheet and warm for about 5 minutes, until lightly crisp on the outside.
- Prep the fillings: While the buns heat, slice the Roma tomato into thin rounds. Slice the fresh mozzarella into rounds of similar thickness.
- Slice the buns: Remove the ciabatta from the oven and carefully slice each bun open.
- Build the sandwiches: Drizzle the cut sides of the buns with olive oil. Layer with tomato slices, prosciutto, mozzarella, and basil leaves.
- Finish: Drizzle generously with balsamic glaze. Add a pinch of flaky salt and cracked black pepper if desired.
- Serve: Close the sandwiches and serve immediately while the bread is still warm and crisp.
For an extra restaurant-style touchLet the sliced tomatoes sit with a pinch of salt for 5 minutes before assembling. This enhances their sweetness and concentrates the flavour.