Heirloom Tomato Caprese Breakfast Sandwiches

Named for the sun-soaked island of Capri, classic Caprese pairs ripe tomatoes with fresh mozzarella and basil. This breakfast sandwich tucks those bright flavors into toasted ciabatta with a soft egg and balsamic drizzle.

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 445 cal
• 22g protein
• 38g carbs
• 23g fat
• 4g fiber

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Ingredients

• 4 ciabatta rolls
• 2 large heirloom tomatoes
• 8 oz fresh mozzarella
• 4 large eggs
• 2 tbsp extra-virgin olive oil
• 1 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 garlic clove
• 1 cup baby arugula
• 2 tbsp mayonnaise

Instructions

1. 1Split the ciabatta rolls and toast them cut-side down in a dry skillet or under the broiler until golden and crisp.
2. 2Rub the warm cut sides lightly with the cut garlic clove for subtle flavor, then spread a thin layer of mayonnaise on the bottoms.
3. 3Slice the heirloom tomatoes into thick rounds and the mozzarella into matching slices; season the tomatoes generously with salt and pepper.
4. 4Heat a nonstick skillet over medium and add a drizzle of olive oil.
5. 5Crack the eggs into the skillet and cook sunny-side up or over-easy until the whites are fully set but yolks stay runny, seasoning lightly.
6. 6Layer arugula on each roll bottom, then stack mozzarella, tomato slices, and a fried egg.
7. 7Tuck in plenty of fresh basil leaves, drizzle with balsamic glaze and remaining olive oil, and cap with the top half of the roll.
8. 8Press gently so the warm egg and tomato juices mingle, then serve at once while the bread is still toasty and the cheese softens.