Stacked Caprese Sandwich with Basil Pesto Aioli

By AislePrompt Editorial · ·

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 developed and reviewed.

A fresh and vibrant sandwich combining ripe tomatoes, creamy mozzarella, and basil pesto aioli on toasted ciabatta, perfect for a scenic picnic. This Mediterranean-inspired sandwich and wrap recipe (vegetarian), ready in about 16 minutes, pairs ciabatta bread, ripe tomato, fresh mozzarella for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 1, 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 Cook: 6 min Serves 1 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 2 tablespoons of basil pesto with 2 tablespoons of mayonnaise until smooth to create the basil pesto aioli.
  2. Step 2: Lightly brush both slices of 2 slices ciabatta bread with 1 tablespoon of extra virgin olive oil, then toast them in a skillet over medium heat for 2-3 minutes per side until golden and crisp.
  3. Step 3: Spread the basil pesto aioli evenly on the toasted ciabatta slices. Layer 4 oz sliced fresh mozzarella, 1 medium sliced ripe tomato, and 8 fresh basil leaves on one slice.
  4. Step 4: Sprinkle 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper over the tomato slices, then top with the other bread slice, pesto side down. Slice in half and serve immediately.

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