No-Cook Caprese Ciabatta Sandwich
- Savory
- Quick
- Italian
- No cook
Ripe tomatoes and mozzarella layered on ciabatta, finished with basil and a drizzle of olive oil. A fresh, high-protein sandwich that comes together without any cooking.
- Total
- 12 min
- Prep 12
- Serves
- 2
- Difficulty
- Easy
You'll practice: Seasoning in layers
Instructions
-
Slice the ciabatta in half horizontally with a bread knife, then cut each half into two portions so you have four pieces.
~2 min
-
Slice the tomatoes into 5 mm rounds and the mozzarella into 5 mm slices. Pick the basil leaves from the stems and keep them whole.
~5 min
Even 5 mm slices stack flat and overlap neatly, so the sandwich holds together and every bite gets tomato and mozzarella.
-
Brush the cut sides of the ciabatta with 1 tbsp of the olive oil so the bread is lightly coated but not soaked.
~2 min
A light coat of oil seals the crumb so tomato juice cannot soak in and turn the bread soggy.
-
Layer the tomato and mozzarella slices on the bottom pieces of ciabatta, alternating them and overlapping slightly. Season with the salt and black pepper.
~2 min
Salting now, not earlier, seasons the filling while keeping the tomato juices from draining into the bread.
Salt the tomato slices only at the moment of assembly; salting them early draws out their juice and makes the ciabatta soggy.
Seasoning in layers Season the tomato and mozzarella as you build, so each layer is seasoned evenly. Taste a slice first; under-salting is the common mistake with fresh mozzarella.
-
Scatter the basil leaves over the filling, drizzle with the remaining 1 tbsp olive oil, and press the top pieces of ciabatta on. Serve right away.
~1 min
