Fresh Tomato Basil Picnic Sandwiches

Caprese flavors travel well in these Italian-style picnic sandwiches, built on warm ciabatta rubbed with garlic. Ripe tomatoes, mozzarella, and fresh basil get a light olive oil and balsamic glaze finish for bright, shareable bites.

Serves 4 · 15 min prep · 5 min cook

Estimate for one serving

• 390 cal
• 16g protein
• 42g carbs
• 18g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 ciabatta rolls or focaccia squares
• 3 large ripe late tomatoes, thickly sliced
• 8 ounces fresh mozzarella, sliced
• 1 packed cup fresh basil leaves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic glaze
• 1 garlic clove, halved
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 2 cups baby arugula
• 1/4 cup thinly sliced red onion (optional)

Instructions

1. 1Slice the ciabatta rolls horizontally and lightly toast the cut sides in a dry skillet or under a broiler set to high for 1 to 2 minutes until just golden.
2. 2While the bread is still warm, rub the cut sides with the halved garlic clove so it melts into the surface.
3. 3Drizzle both cut sides lightly with olive oil, then layer the bottom halves with baby arugula.
4. 4Arrange overlapping slices of ripe tomato on the arugula and season them generously with salt and cracked black pepper so their juices bloom.
5. 5Add slices of fresh mozzarella, then tuck plenty of whole basil leaves between and on top of the cheese.
6. 6Scatter a few rings of red onion if you like a sharp bite, then finish with a zigzag of balsamic glaze.
7. 7Cap with the top halves of the rolls and press gently so the layers settle without squashing the tomatoes.
8. 8Wrap each sandwich tightly in parchment paper, twisting the ends like a candy wrapper for easy picnic transport.
9. 9Let the sandwiches rest 10 minutes at room temperature so the olive oil and tomato juices lightly soften the bread.
10. 10Slice in half through the parchment just before serving so everyone can grab a neat half.
11. 11Pack extra basil and a small bottle of olive oil for last-minute drizzles at the table.
12. 12These travel well for up to three hours; keep them out of direct sun so the mozzarella stays cool and creamy.