Janice It might sound unexpected, but it works beautifully. The sweet, fruity preserves complement the creamy mozzarella, fresh basil, and juicy tomatoes in a surprisingly delicious way. This sandwich hits all the notes—fresh, sweet, creamy, savory, and tangy—layered between crusty, rustic ciabatta bread. It’s a perfect harmony of flavors, ready to be devoured.
This sandwich was inspired by a local spot in Austin that adds blueberry pesto to their Caprese sandwich. I was hesitant to try it at first—I’d never heard of anything like it—but now it’s my go-to whenever I’m in the area. Since moving just outside of Austin, I find myself craving it now and then, especially during spring and summer when tomatoes are at their peak and basil is overflowing. The combination of those fresh ingredients with creamy mozzarella is such a timeless classic. This is my ultimate spring and summer sandwich that I’ll have on repeat all season long.
Ingredients
- Tomatoes: I love fresh tomatoes on the vine for ultimate freshness. Any tomato of your choice will do.
- Basil: Fresh is the best, bonus points if you grow your own
- Mozarella: I use fresh mozzarella for a creamy texture
- Blueberry Preserves: I like the texture of blueberry preserves, but use jam if you can’t find preserves
- Olive Oil – I use extra virgin olive oil for a peppery note
- Balsamic Vinegar Glaze: I like my vinegar to be on the sweet side, yet have an acidic flavor to it
Equipment
- 1 baking sheet Optional: toaster, air-fryer)
Ingredients
- 12 oz ciabatta bread
- 2 tomatoes
- 8 oz mozarella
- 1 tbs extra virgin olive oil
- 1/2 cup basil
- 1 tbs balsamic vinegar glaze
- 1/8 cup blueberry preserves
- salt and pepper to taste
Instructions
- Preheat broiler up to 500 degrees Fareneit
- Slice the Ciabatta in the middle and place cut side up on a baking sheet. Drizzle EVOO. Broil for 1 – 2 minutes until golden brown (do not walk away from the oven as it will toast quickly). You can use a toaster or an air fryer to toast your ciabatta
- Assemble the sandwich in the folllowing order: tomatoes, basil, drizzle of EVOO and balsamic vinegar glaze, basil, then spread the blueberry reserve on othsliced half of the bread before adding it to the top.
