Pressed Caprese Sandwich

Ingredients

• 1 Baguette, split lengthwise
• 4 Roma tomatoes, sliced and salted
• 8 oz Part-skim mozzarella, sliced
• 1 cup Fresh basil
• 4 tbsp Extra-virgin olive oil
• 1 tbsp Balsamic vinegar
• 1 clove Garlic, halved
• ¾ tsp Kosher salt
• ¼ tsp Black pepper
• 2 cups Arugula
• ½ cup Roasted red peppers (jarred), drained (optional)

Method

1. Salt the tomato slices and lay them on a towel for 10 minutes. Blot them. Unsalted, undrained tomato is what destroys a packed sandwich.
2. Rub the cut faces of the bread with the halved garlic clove, then drizzle with half the oil and all the vinegar.
3. Layer mozzarella first against the bottom bread, then tomato, basil, arugula, roasted peppers, pepper and the rest of the oil.
4. Close it, wrap it tightly in parchment or foil, and put a heavy pan on top for at least an hour — up to four in the fridge.
5. Cut into four through the wrapping. The bread should be compressed and stained pink at the edges.

Notes

✨ The restaurant touch

The press. An hour under a cast-iron pan turns four separate ingredients into one thing.

🧒 For the kids

Cheese-and-tomato bread that has been squashed on purpose. Skip the arugula and balsamic on theirs.

🥡 Leftovers

Best 1-4 hours after pressing. Keeps overnight but the bread softens.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.