Cooking With Dough

Caprese Sandwich with Basil-Garlic-Lime Mayo

I absolutely love Caprese salad, I could eat it everyday and not get sick of it, my husband and son on the other hand are not fans of tomatoes in their naked state... Let’s be real, I can barely get either one of them to eat anything resembling a vegetable without disguising it in something cheesy or carb loaded! One of my husbands favorite meals of all time has to be sandwiches, I don’t know if you would call that a classic “meal” but he could eat a sandwich for breakfast, lunch, and dinner if he could. So I decided to marry my love for Caprese salad with his love for sandwiches and spiced things up with a basil-lime-garlic mayo and I must say it came out mouth watering, my picky toddler even liked it, go figure!



1 Large loaf of Ciabatta bread

4 large tomatoes, cut into 1 ½ inch slices

2 large balls of fresh mozzarella, cut into 1 ½ inch slices

1 ½ cups basil leaves

1 lime, using zest and juice

1 clove garlic, finely minced or pressed

1 cup mayo

½ cup olive oil

¼ cup balsamic vinegar

2 tbsp. red wine vinegar




Using a large freezer size zip-lock bag or a large bowl, add in tomato slices, olive oil, balsamic, red wine vinegar, salt and pepper; toss to combine and let marinate for 10-20 minutes.

In a medium bowl combine the mayo, garlic, lime zest, and lime juice. Take 1 cup of the basil leaves and finely chop them and add them to the mayo mixture; sprinkle with salt and pepper and stir one final time to combine and set it aside.

Slice the Ciabatta loaf in half length-wise creating two long halves; liberally smear both halves with the basil-lime-garlic mayo. Layer marinated tomato slices on top of the mayo on one of the halves of Ciabatta, then top the tomatoes with a layer of the sliced mozzarella. Top the mozzarella layer with the left over half cup of whole basil leaves, top with the other half of the Ciabatta and slice in as many servings as desired.