My Avocado Caprese Sandwiches are easy to make, super filling and packed with lots of fresh summer flavors. The avocado and mozzarella are rich and creamy, but the tomato, balsamic and basil help cut through any heaviness. Make a single serving for yourself, or use a large loaf of bread and have friends over for lunch!
The kids go back to school on Friday and I’m having big feelings about summer vacation coming to an end. I’m excited to have kid free work days again, but I will definitely miss having them around. The season of summer, however, isn’t officially over until September, so I’m going to make sure we still enjoy the last month or two of summer weather and summer produce. Tomato and basil are such great summer ingredients and happen to also go well with avocado. My Avocado Caprese Sandwiches are the perfect way to stay connected to summer and excite your tastebuds!
Why You’ll Love These Summery Sandwiches
- Easy to make – These hearty sandwiches are easy to make and come together quickly. This recipe uses mostly fresh ingredients that only require some chopping and assembling. They’re perfect for a cold lunch or a warm summer day. I like to enjoy with potato chips or veggies.
- Fresh flavors – It doesn’t get much more summery than fresh tomatoes and basil. They are a classic summer combonation and go so well with the creamy mozzarella cheese and tangy balsamic glaze. Avocado lovers will really enjoy this tasty spin on a traditional caprese sandwich.
- Great to share – You can make just one avocado caprese sandwich, but I love assembling these sandwiches on a big loaf of french bread and then slicing it into pieces. You can eat them throughout the week, or enjoy with friends.
All About Tomatoes
Tomatoes are in the nightshade family and come in many different varieties. They are considered a fruit, but they are often enjoyed like a vegetable. Most varieties of tomatoes are sweet and juicy and they come in many sizes, ranging from small cherry tomatoes to extra large beefsteak tomatoes. Heirloom tomatoes are tomatoes that are grown from seeds that have been passed down from many generations and were only available to buy before the 1950s. They are known for having unique shapes and colors and tasting really sweet and juicy. I love to use heirloom tomatoes for this recipe because they really shine.
Tomatoes are high in antioxidants, which help neutralize harmful free radicals in the blood, The lycopene and potassium in tomatoes may help reduce the risk of chronic diseases, including heart disease and cancer. Lycopene can help reduce bad cholesterol and prevent artery blockages by inhibiting cholesterol synthesis and increasing the breakdown of LDL. Tomatoes are also high in vitamin C, which supports and boosts the immune system.
Avocado Caprese Sandwich Recipe Ingredients
- Bread – Any kind of bread can be used for these sandwiches. I would recommend using a sturdy, but slightly soft bread. You want the bread to be able to stand up to all the ingredients without getting soggy, but you also want it to be soft on the inside. I used a french baguette, but ciabatta bread would also be good.
- Balsamic Glaze – I used bottled balsamic glaze for this recipe, but you can also use homemade balsamic reduction. I like that the glaze is thick so it doesn’t get the bread too soggy, but if you don’t have it, you can lightly drizzle some balsamic vinegar onto the bread, or arugula.
- Mozzarella Cheese – I really like to use fresh mozzarella for this recipe. It’s soft, creamy and has a great mild flavor. If you can’t find the fresh mozzarella, I would recommend sliced mozzarella or provolone.
- Tomato – Fresh tomatoes are great for this caprese sandwich recipe. I used heirloom tomatoes that I bought locally, but any kind of fresh tomato will work.
- Basil – I like to use a good amount of basil leaves on these sandwiches. The basil adds so much summer flavor and really helps cut the richness from the avocado and cheese.
- Avocado – You will need one large, fully ripe avocado for this recipe. I like to thinly slice the avocado, fan it out on the bread and then season with a little dried herbs and salt.
- Arugula – I like to add extra veggies to this caprese sandwich by using some baby arugula leaves that have been lightly tossed in balsamic vinegar and olive oil. They add a nice peppery bite and help reinforce the balsamic flavor. You can also use baby spinach or kale.
How To Make Easy Caprese Hoagies
- Slice the bread in half, like as shown in photos, and then use your hands, or a spoon, to scoop out some of the inside bread. This step is optional, but allows you to add more toppings on without the sandwich being too full. Next, drizzle about 1 tablespoon of balsamic glaze to each side of the bread.
- To the bottom of the bread, evenly layer on the mozzarella and then sliced tomatoes. Season tomatoes with a pinch of salt and pepper, if desired. To the other side of the bread, evenly layer the avocado slices and top with a a pinch of salt and some dried herbs, if desired. Next, add the fresh basil leaves.
- Top the tomatoes with a few handfuls of dressed arugula and then place the top of the sandwich onto the bottom. Press it down a little bit and then carefully cut sandwich into smaller pieces. I get 4-6 slices, depending on how large I make them. Serve with chips and enjoy.
Recipe Frequently Asked Questions
- Make this recipe gluten free by using your favorite gluten free bread.
- Make this recipe vegan by using a vegan mozzarella cheese substitute.
- What kind of bread is best for these caprese sandwiches? I like to use a big loaf of french bread so I can make a few sandwiches at one time, but you can also make a single sandwich using regular, sliced bread or ciabatta bread.
- Can the basil be substituted? Yes, you can substitute the fresh basil with another fresh herb of choice or even a few tablespoons of pesto sauce.
- How long do leftovers last? If stored in an airtight container, in the refrigerator, leftovers should last about 4 days. Avocado, arugula and basil don’t generally store very well, but they should be ok for at least a few days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Vegetarian Sandwich Recipes?
Roasted Beet Sandwiches with Horseradish Goat Cheese
Balsamic Sweet Pepper and Boursin Cheese Sandwiches
Avocado Pesto Chickpea Sandwiches
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Avocado Caprese Sandwiches
- Total Time: 20 minutes
- Yield: 4-6
- Diet: Vegetarian
Description
My Avocado Caprese Sandwiches are easy to make, super filling and packed with lots of fresh summer flavors. The avocado and mozzarella are rich and creamy, but the tomato, balsamic and basil help cut through any heaviness. Make a single serving for yourself, or use a large loaf of bread and have friends over for lunch!
Ingredients
- 1 large loaf of french bread, or hoagie roll
- Balsamic glaze, about 2 tablespoons
- 8 oz sliced fresh mozzarella
- 1 extra large tomato, or two medium sized tomatoes
- 1 large avocado, thinly sliced
- 1/2 cup fresh basil leaves, loosely packed
- 1 -2 cups baby arugula leaves, tossed in olive oil and balsamic vinegar*
- Salt and black pepper
- Dried oregano, Green Goddess spice blend from Trader Joe’s
Instructions
- Slice the bread in half, like as shown in photos, and then use your hands, or a spoon, to scoop out some of the inside bread. This step is optional, but allows you to add more toppings on without the sandwich being too full. Next, drizzle about 1 tablespoon of balsamic glaze to each side of the bread.
- To the bottom of the bread, evenly layer on the mozzarella and then sliced tomatoes. Season tomatoes with a pinch of salt and pepper, if desired. To the other side of the bread, evenly layer the avocado slices and top with a a pinch of salt and some dried herbs, if desired. Next, add the fresh basil leaves.
- Top the tomatoes with a few handfuls of dressed arugula and then place the top of the sandwich onto the bottom. Press it down a little bit and then carefully cut sandwich into smaller pieces. I get 4-6 slices, depending on how large I make them. Serve with chips and enjoy.
Notes
*This step is optional, but I like to lightly toss my arugula with a drizzle of olive oil and balsamic vinegar before adding to the sandwich.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Lunch, Vegetarian
- Method: No Cook
- Cuisine: American/Italian
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