Give the classic caprese a fresh, nutty twist. This caprese sandwich layers creamy mozzarella, sweet vine tomatoes and peppery rocket onto pillowy focaccia, all lifted by a vibrant homemade pistachio pesto and a pinch of Maldon Original Sea Salt flakes. It needs no cooking and wraps up beautifully, making it the perfect no-fuss picnic lunch for warm summer days.
Why You’ll Love These Caprese Sandwiches
- A Fresh Take on a Classic: Nutty pistachio pesto brings something new to the familiar tomato, mozzarella and basil combination.
- No Cooking Required: Just blitz, layer and wrap – ready in 15 minutes with zero time at the stove.
- Picnic-Perfect: Sturdy focaccia and a firm pesto base make this sandwich travel brilliantly without going soggy.
How to Make Caprese Sandwiches (Step-by-Step)
- Blitz the pistachios: Add the pistachios and crushed garlic to a food processor and pulse a few times to break them down. Keep it coarse for texture, or blitz further for a finer pesto – it’s entirely down to preference.
- Build the pesto: Add the grated parmesan and basil leaves and pulse to a thick paste. Pour in the olive oil, lemon zest and juice, a pinch of Maldon Original Sea Salt flakes and cracked black pepper, then give it a final blend, loosening with a little more oil if needed.
- Slice and spread the focaccia: Slice the focaccia in half horizontally through the middle, then spread the pistachio pesto generously across the cut side of the base.
- Add the filling: Layer over the sliced tomatoes and mozzarella, then add a handful of fresh rocket. Season the tomato and mozzarella with a final pinch of Maldon Original Sea Salt flakes to draw out their flavour.
- Cut and wrap: Place the focaccia lid on top, then cut the whole thing in half vertically to give two sandwiches. Wrap well and they’re ready to take away for the perfect picnic lunch.
Tips for the Perfect Caprese Sandwiches
- Make extra pesto: The pistachio pesto keeps for a few days in the fridge under a thin layer of oil – it’s just as good tossed through pasta or spooned over salads.
- Drain the mozzarella well: Pat the slices dry before layering so the sandwich stays firm rather than soggy in transit.
- Season the tomatoes: A pinch of Maldon Original Sea Salt flakes draws out the tomatoes’ natural sweetness and balances the rich cheese.
What to Serve with Caprese Sandwiches
These sandwiches are a natural fit for a relaxed summer picnic. Pair them with layered summer salads and the versatile Maldon dressing, or chilli, lime and feta watermelon wedges for something fresh alongside. Finish with mini strawberry, lemon and elderflower trifles and a glass of hibiscus and elderflower iced tea. For extra richness, add a few slices of avocado to the filling.
Frequently Asked Questions
Can I make these ahead?
Make the pistachio pesto up to 3 days ahead and keep it chilled. Assemble the sandwiches a few hours before eating so the focaccia stays in great shape, then wrap tightly until serving.
What can I use instead of pistachios?
Classic pine nuts, walnuts or almonds all work well in the pesto if you’d prefer – each gives a slightly different flavour and texture.
How do I stop the sandwich going soggy?
Drain and pat the mozzarella dry, and spread the pesto as a barrier on the bread. Keeping the sandwich cool until serving also helps the layers hold.
