Caprese Sandwich with Basil Pesto Aioli

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fresh, no-cook sandwich layering ripe tomatoes, creamy mozzarella, and basil pesto aioli on crusty bread, perfect for an easy picnic lunch. This Italian-inspired sandwich and wrap recipe (vegetarian), ready in about 10 minutes, pairs ciabatta bread, fresh mozzarella, ripe tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 Italian cuisine 380 cal/serving

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Ingredients

1 loaf, sliced horizontally ciabatta bread
8 oz, sliced 1/4 inch thick fresh mozzarella
2 medium, sliced 1/4 inch thick ripe tomatoes
1/4 cup whole leaves fresh basil leaves
1/4 cup mayonnaise
2 tbsp basil pesto
1 tbsp extra virgin olive oil
1/2 tsp, divided salt
1/4 tsp, divided black pepper
2 tbsp balsamic glaze

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Instructions

Step 1: In a small bowl, whisk together 1/4 cup mayonnaise and 2 tbsp basil pesto until smooth to create the basil pesto aioli.
Step 2: Spread the basil pesto aioli evenly on both cut sides of 1 sliced ciabatta loaf.
Step 3: Layer 8 oz sliced fresh mozzarella evenly over the bottom half. Top mozzarella with 2 medium sliced ripe tomatoes seasoned with 1/4 tsp salt and 1/8 tsp black pepper.
Step 4: Drizzle 2 tbsp balsamic glaze evenly over the tomatoes, then scatter 1/4 cup whole fresh basil leaves on top.
Step 5: Drizzle 1 tbsp extra virgin olive oil and sprinkle remaining 1/4 tsp salt and 1/8 tsp black pepper over the basil leaves.
Step 6: Close the sandwich with the top half of the bread and press gently. Slice into portions and serve immediately or wrap tightly for a picnic.