You can't quite top a classic Caprese sandwich. It's everything that a sandwich should be in terms of fresh, seasonal, and incredibly satisfying. We're taking it up a notch with this toasted heirloom tomato ciabatta sandwich. My take on the classic tomato mozzarella sandwich includes toasting the sandwich in a cast iron, and whipping up a simple two-ingredient pesto aioli. Yeaaaaa, we went there.
One of my favorite things about growing my own tomatoes is getting to make sandwiches like this all season long. From my chicken caprese panini to a savory heirloom tomato and pesto galette, tomatoes are a fantastic produce to cook with and use all year round.
TL; DR Summary - Heirloom Tomato Ciabatta
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cook Time: 10 minutes
- 🗝️ Key Ingredients: Ciabatta bread, tomato, fresh mozzarella, pesto, mayonnaise
- 📖 Dietary Info: Dairy, gluten, nightshades (tomato)
- 😋 Taste: Crunchy, buttery, cheesy, savory, salty
- 💖 Why You'll Love: This is not your average caprese sandwich, with the buttery and crispy exterior paired with a two-ingredient pesto aioli, this gives "lunchtime with kids at a picnic" vibes, and is great for social events too.
- 🍽️ Best Paired With: Serve these sandwiches in bite size form along with an antipasto grinder pasta salad, mediterranean orzo pasta salad, or a standard caesar pasta salad.
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Jump to:
- TL; DR Summary - Heirloom Tomato Ciabatta
- Tomato and Mozzarella Ciabatta Top Tips
- Key Ingredients
- Tomato and Mozzarella Sandwich Swaps and Substitutions
- Mistakes I've Made (so YOU don't have to!)
- Heirloom Tomato Sandwich FAQs
- Here are some other incredible sandwich recipes:
- Toasted Heirloom Tomato Ciabatta Sandwich
Tomato and Mozzarella Ciabatta Top Tips
- Keep the heat when toasting the bread on a medium heat. Lower heat gives the cheese time to soften without burning the bread.
- Use enough of the pesto aioli to coat the entire surface of the ciabatta bread. Every bite gets flavor, and it helps keep the sandwich from feeling dry.
- Remember to pat dry the tomatoes to absorb excess liquid. A quick blot with a paper towel helps keep the sandwich from getting soggy.
Key Ingredients
- Heirloom Tomatoes: Ripe heirloom tomatoes add a juicy texture and fresh summer flavor.
- Fresh Mozzarella: Fresh mozzarella gets soft and warm, and it adds a creamy, mild flavor.
- Ciabatta Bread: Ciabatta creates a sturdy base with a crisp exterior and chewy center when toasted.
- Mayonnaise: Mayonnaise adds richness and helps create a creamy pesto spread.
- Pesto: Pesto brings fresh herb flavor and a savory finish to the sandwich.
- Butter: Butter helps the bread toast until golden and crisp.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Tomato and Mozzarella Sandwich Swaps and Substitutions
- Swap the ciabatta for your favorite gluten free bread or any other breads you prefer such as sourdough, focaccia (like my Italian focaccia sandwich), or hero bread.
- If you have a favorite spread instead of the pesto aioli, go for it! You could also just use homemade pesto for the spread.
- You can use your favorite dairy-free mozzarella cheese instead of traditional cheese.
Step 1: Slice the ciabatta rolls in half, lengthwise. Spread the aioli on both sides of the ciabatta rolls. Pat dry the tomatoes, then layer the heirloom tomato and mozzarella cheese onto the bread.
Step 2: Close the sandwich and place on a hot cast iron skillet, pressing down with a heavy plate to griddle both sides of the bread. Flip after 2-3 minutes or until the bread gets toasty and golden.
Mistakes I've Made (so YOU don't have to!)
- Do not overdo it with the tomatoes and mozzarella on the bread. They will slip out and fall off the sandwich, resulting in a very sad sandwich and sad day.
- Do not use a high heat to toast the bread. Keeping the cast iron on a medium heat will alleviate the bread getting to crispy and ultimately burn.
Heirloom Tomato Sandwich FAQs
You can wrap the entire sandwich in aluminum foil or place in a plastic food storage bag and place in the fridge.
Warm it up in the oven at 350º for 5-8 minutes. You could also add back to the cast iron pan and toast on a medium low heat until it gets crisp again.
Feel free to add in slices of roasted red pepper, arugula, sliced zucchini, or use burrata instead of fresh mozzarella.
Traditional tomatoes work well here, too! If you can't find heirloom tomatoes, don't worry. Use what you can find.
Here are some other incredible sandwich recipes:
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Toasted Heirloom Tomato Ciabatta Sandwich
Equipment
- cast iron pan
Ingredients
- 2 Ciabatta Rolls
- 1 large Heirloom Tomato thinly sliced
- 1 large Fresh Mozzarella Ball thinly sliced
- 2 tablespoon Pesto Aioli
- 2 tablespoon Butter
For the Pesto Aioli
- 1 ½ tablespoon Pesto
- ½ cup Mayonnaise
Instructions
- Slice the ciabatta rolls in half lengthwise
- Spread the aioli on both sides of the ciabatta rolls. Pat dry the tomatoes, then layer the heirloom tomato and mozzarella cheese onto the bread.
- Close the sandwich and place on a hot cast iron skillet, pressing down with a heavy plate to griddle both sides of the bread. Flip after 2-3 minutes or until the bread gets toasty and golden.
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