A caprese sandwich is my favorite sandwich when our garden is full of tomatoes. Using heirloom tomatoes brings it up another notch on the flavor scale. You can use any type of bread that you like. I recommend ciabatta and focaccia bread, but if you are gluten-free, like myself, a GF white bread works perfectly. 

 

This sandwich is great for picnicking, which I enjoy doing in the spring, summer, and fall. It travels well and pairs perfectly with a charcuterie platter, fresh fruit, and a glass of your favorite wine.

 

Yield 1 serving 

 

1 ciabatta roll, or other bread of your choice 

¼ cup avocado mayonnaise, or regular mayonnaise 

¼ cup pesto

6 thin cucumber slices 

2 thick heirloom tomato slices

2 slices of fresh mozzarella cheese

5 fresh basil leaves

 

Slice the ciabatta roll in half. 

 

In a small bowl, stir together the mayonnaise and the pesto. Spread a thick layer of the pesto mayonnaise on both halves of the bread. 

 

Layer on the bottom side of the bread, the cucumbers, tomato, mozzarella, and the basil leaves. Top the sandwich with the other half of the bread. Slice the sandwich in half and serve. 

 

Just Salt It, and enjoy!