This Caprese sandwich is a stunning crowd pleaser! Layer tomatoes, mozzarella and pesto aioli for a splash of flavor.

What’s better than the classic combination of tomatoes, mozzarella, and basil? Not much, in our opinion. So try this summery delight: the Caprese sandwich! This riff on the classic Italian salad from Capri layers the classic ingredients as a sandwich filling, with an irresistibly creamy, pesto aioli that adds a pop of savory brightness to each bite. It’s the perfect idea for an easy no-cook summer dinner, picnics, and more. When our son Larson tried a bite, he said, “Can we eat this every day?” We felt the same!

Ingredients in a Caprese sandwich

A Caprese sandwich is a sandwich that uses the ingredients in the classic Italian Caprese salad: tomatoes, mozzarella, and basil. There are many variations on this concept, sometimes using arugula, balsamic vinegar, or other spreads to embellish the sandwich. The traditional Italian version of Caprese salad doesn’t use balsamic vinegar or reduction and we don’t think the flavor pairs correctly, so you won’t need that here. For this recipe, we’ve used our fan-favorite pesto aioli as a creamy spread that adds a pop of savory flavor to each bite.

Here’s what you’ll need for this Caprese sandwich:

Ciabatta bread or other artisan bread: This Italian bread is soft and perfect for sandwiches! Steer clear of a French baguette, which can be tough to bite through. Any other type of artisan bread works! Ripe tomatoes: This is a must! This sandwich only works with the ripest, juiciest tomatoes, much like a good BLT. Fresh mozzarella cheese: Purchase it in an 8 ounce ball and slice off slices for the sandwich. Fresh basil: All you need is a handful of leaves per sandwich. Baby arugula: Arugula adds a bit of texture and flavor variation. Make sure to buy baby arugula in a box or bag, which has a feathery texture and milder flavor. Avoid mature arugula that’s sold in bunches: the flavor is too strong. Pesto aioli: This is the kicker! The pesto aioli blends basil, mayonnaise, Parmesan cheese and lemon juice and absolutely makes the sandwich. Do not leave it out!

Tips for making the pesto aioli

The key to any good sandwich? A great sandwich spread. You absolutely cannot have a dry sandwich with unseasoned bread. Here, the pesto aioli adds just the right creaminess and seasoning to the entire sandwich. Here’s what to know about the pesto aioli:

Use a large or small food processor. A small blender would also work. It works for several sandwiches. The quantity you’ll end up with is 10 tablespoons, so depending on how much you use it should work for 3 to 4 sandwiches. You can make it in advance and store refrigerated. Keep in mind, the color does fade slightly over time.

Make ahead for a Caprese sandwich

This Caprese sandwich is perfect for a picnic: but does it hold up over time? Yes! Some sandwiches get soggy over time, but this one holds up well. However, you’ll want to keep the following in mind:

Spread each bread side with pesto aioli and have a layer of arugula and basil over each. This protects the bread from direct contact with the tomato or mozzarella, which can make it soggy. If serving within 2 hours, refrigeration is not needed. The mayo in the sandwich spread should be refrigerated after 2 hours. Otherwise, wrap and refrigerate or keep in a cooler until serving. The bread does become tougher when refrigerated, so allow the sandwich to come to room temperature before serving if possible.

Alternate method

You can also make a Caprese sandwich as a panini or hot sandwich, like the Panera Caprese sandwich. Simply use sliced sandwich bread to build the sandwich. Then toast it in a panini press for 3 to 4 minutes, or grill in a grill pan or skillet for 2 minutes per side.

More Caprese themed foods

Caprese has become a shorthand for anything that stars tomatoes, fresh mozzarella and basil. Of course, nothing beats the classic Caprese salad, made the Italian way with a drizzle of great olive oil and salt. Here are a few variations on the theme:

This Caprese sandwich recipe is…

Vegetarian. For gluten-free, serve on gluten-free bread.

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Description

This Caprese sandwich is a stunning crowd pleaser! Layer tomatoes, mozzarella and pesto aioli for a splash of flavor.

For the sandwich

2 slices ciabatta bread
2 slices ripe tomato
2 slices fresh mozzarella cheese (1 ounce)
1 handful baby arugula
1 handful basil leaves
2 to 3 tablespoons pesto aioli (see below)

For the pesto aioli (makes 10 tablespoons)

1 medium garlic clove
1 cup loosely packed fresh basil
½ cup shredded Parmesan cheese
½ tablespoon fresh lemon juice
⅛ teaspoon kosher salt
½ cup high quality mayonnaise

Make the pesto aioli: In a food processor, blend the garlic until roughly chopped. Add the basil, Parmesan cheese, lemon juice, salt and mayonnaise. Blend until a smooth, creamy sauce forms. (Store leftovers refrigerated for 2 weeks.)
Season the tomato slices with a pinch of salt. On each slice of bread, slather the pesto aioli. Build the sandwich by layering half the arugula and basil, the tomato slices, mozzarella slices, more arugula and basil, and then the aioli-slathered bread. Enjoy immediately, or wrap and refrigerate until serving.

Category: SandwichMethod: No CookCuisine: SummerDiet: Vegetarian

Keywords: Caprese sandwich

Mawa Modak is a quickest and instant variation of Modak and gets done in less than 30 minutes. These tasty modak variant is made with minimal ingredients like Mawa or Khoya (evaporated milk solids), sugar and cardamom powder. An easy choice for your traditional Ganesh Chaturthi festivities or as a homemade sweet after your meals.

About Mawa Modak

While this is also a decadent version, a traditional modak is this Ukadiche Modak – with an outside covering made of rice flour dough, stuffed with a delicious sweet and flavorful coconut-jaggery mixture. This is steamed. So, the final results are quite different.

In addition to the steamed modak, there are varieties like the Fried Modak. Then, also some ingredient and flavor specific ones like this quick Mawa Modak, Rava Modak, Mango Modak, Dry Fruits Modak and the fancy Chocolate Modak.

Modak is not favored just in Maharashtra, but also popular in South India. There it is called Kozhukattai and are made in Tamil Nadu and Kerala on the auspicious festival of Vinayaka Chaturthi.

Most of the times, the classic Ukadiche Modak and Fried Modak is what people prefer making during Ganesh Chaturthi. Although, this Khoya Modak is also a good option for the same.

Once you bite into one of the favorite sweets of Lord Ganesh, the modak (other being ladoo); you’ll know why literally every Maharashtrian is so fond of a modak!

Ganesha festival is a festival of opulence and very grand, especially in the state of Maharashtra. People have a joyous vibe, spirit and energy on all days of this festival. It is also quite divine to experience the singing of the Ganpati aarti during the day time.

And when there’s a festivity like this, how can we not talk about food! Both go hand in hand. Thus, modak or other sweets as well as many more dishes only enhance the revelries during this particular time. Here is a special compilation of such Ganesh Chaturthi Recipes that you can easily refer to.

You can make this Khoya Modak too in varied ways. Like, add some nuts, dry fruits or milk powder. Though, I have kept it basic and not used any of these. The most amazing thing is that you can prepare these ahead of time. Then, just refrigerate to last for 3 to 4 days.

Also, the easiest and a quicker way of shaping the modak is to use a modak mould, which even I have done. But, if you have the time, patience, energy and are a pro at shaping modak, use your hands. You can easily source a mould online.

Offer these rich and sumptuous modak as naivedya to Ganpati or feed them to your friends and family. They too will absolutely love these modak. Make sure to prepare a large batch as no one is going to stop at one!

Step-by-Step Guide
How to make Mawa Modak

Prep and Make Mawa Mixture

1. First keep all the ingredients ready for the modak. Crumble finely or grate 250 grams mawa or khoya. Also, keep ¼ teaspoon cardamom powder and ½ cup sugar ready.

2. Grease the modak moulds with a bit of ghee or oil. Keep aside.

3. Heat a pan. Keep the heat to a low and add the 1.5 cups of grated mawa.

4. Keep stirring on low heat for a minute. The mawa would start melting.

5. When the mawa begins to melt, add ½ cup sugar.

6. Stir for a minute.

7. Soon the mixture will look liquid like.

8. Once the mixture starts bubbling, add ¼ teaspoon cardamom powder.

9. The mixture will start thickening. So, continuously keep stirring.

10. Keep stirring on low heat until the mixture starts leaving the edges of the pan.

11. When the mixture begins to leave the side of the pan, switch off the heat. Immediately transfer the mixture in another bowl/dish/thali. 

Remember not to overcook the mawa mixture, as then the texture will turn out chewy and dense.

12. Allow the mixture to cool and become warm. Then knead the mixture gently into a dough, while it is still warm.

I have changed my glass dish to a metal thali, as it was more convenient for me to knead on a metal dish.

Make Mawa Modak

13. Make small balls from the dough while it is still warm.

14. Place a small mawa ball in the greased modak mould.

15. Press the mawa ball with your fingers so that it takes the shape of the mould.

16. Gently unmould and repeat the same with the rest of mixture. I got about 9 mawa modak from the modak mixture.

18. Place the khoya modak over a greased plate. You can choose to lightly spread some ghee or a neutral oil on the plate or use a banana leaf or turmeric leaf.

19. Offer Mawa Modak to Bhagwan Ganesha. These modak can also be refrigerated and served later.

Expert Tips

This Mawa Modak recipe is similar to the Mango Modak and Chocolate Modak, as it isn’t about a separate filling and outer covering. Here, a mawa mixture is prepared and then shaped into modak. That’s about it. So, it automatically becomes faster.

Still, keeping these things in mind will help:

The mawa or khoya you use, has to be fresh and of the best quality, not stale or rancid.For this, source your ingredients from a reliable shop/store. Saves on the extra time that will go in checking.Avoid overcooking of mawa mixture. This will result in denser khoya modak.When preparing these modak for the deities or otherwise too, you have to maintain proper hygiene, prayerfulness and purity.To make sweeter modak, add more sugar. If you are habituated of less sweetness, reduce the quantity.

More Ganesh Chaturthi Recipes To Try!5 hrsSweets RecipesPuran PoliModerate • 30 minsLadoo RecipesRava Laddu | Suji Ke LadduModerate • 30 minsLadoo RecipesBesan Ladoo | Besan Ke LadduModerate • 15 minsLadoo RecipesCoconut Ladoo | Nariyal ke Laddu