This classic Italian combination of juicy sweet tomatoes, creamy mozzarella and pungent basil has been a hit in the kitchen for centuries. Although we don’t enjoy the glut of ripened produce that the Italians do, when in season, this sandwich really is a winner. So simple but so delicious and of course vegetarian, it’s great for picnics, a summer snack and even as a lunchbox treat.
Fancy making ciabatta from scratch? Our homemade ciabatta recipe is much easier than you may think!
- 4 ciabatta rolls
- 4tbsp green pesto
- 100g any lettuce leaves
- 2 large beef tomatoes, or 4 small tomatoes, sliced
- 1 ball of buffalo mozzarella, drained and sliced
Cut the ciabatta rolls open and spread the bottom half with the pesto. Top with the lettuce leaves, tomato slices and mozzarella. Close securely and serve.
Top tip for making Caprese ciabatta
To cut the calories, swap pesto for fresh basil leaves.