Italian Caprese Mozzarella, Honey Ham, Tomato, Basil Sandwich

Who doesn’t know the delicious traditional Italian Caprese salad? That super simple and delicious combination of tomato, mozzarella, and basil – I think I’ve made it a thousand times and there’s no shortage of recipes out there. So I was scrolling through TikTok or Twitter and saw a photo of a baguette with what looked like a Caprese salad, and I got the urge to make it… so here we go!

The only difference is that I added honey-smoked ham to make it a bit richer and a bit more sandwich-like. I’m increasingly an advocate for quality deli meats – I’d rather have 2 slices of good smoked ham with a pepper crust than a pile of cheap ham with liquid smoke. This is a great twist on a classic Italian salad that works perfectly as a sandwich too, super refreshing and perfect for summer! Let’s get to the recipe! ;D

Italian Caprese Mozzarella, Tomato, Basil Sandwich

Servings: 3
Time: 15mins
Difficulty: Normal
Rating: ★★★★★
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Warning: May cause uncontrollable craving for Mediterranean vacations! ;D Nothing like putting one of the most iconic italian salads into a sandwich hehehe, pretty yummy.

Ingredients

Baguette Bread – 1
Honey Ham – 8 slices
Mozzarella Cheese – 2 Balls (Buffalo Milk)
Tomato – 1 Large (Ripe)
Basil – To Taste
Balsamic Vinegar – A Drizzle
Olive Oil – A Drizzle
Pepper – A Pinch
Salt – A Pinch

Directions

Start by cutting the baguette lengthwise, then arrange the ham.
Next, drain the buffalo mozzarella balls. I like to pat them dry with a little kitchen paper to remove excess moisture, or leave the mozzarella to drain in the refrigerator before using.
Cut the mozzarella into generous slices and arrange them on top of the ham, seasoning with a pinch of pepper.
Then add the thinly sliced tomato and a pile of basil leaves, season with a drizzle of balsamic vinegar and olive oil, followed by a pinch of salt and pepper, and that’s it! Close and cut into individual sandwiches or serve as an open sandwich. Bon appétit!

Notes: I didn’t make a proper vinaigrette, I seasoned by eye, using a bit more olive oil than vinegar, but if you want it perfect, make a vinaigrette first. Also, I used fresh bread so it was already nice and crusty, but if your bread is on the soft side, toast it a little, otherwise you risk ending up with a sandwich that’s too soggy (mozzarella, tomato, seasoning, it’s all wet ingredients).

Let the mozzarella drain for at least 30 minutes before using to prevent a watery sandwich.

Use the ripest tomatoes you can find for maximum flavour impact.

Don’t skip the pepper crust ham if you can find it, it adds an incredible smoky depth, if you can’t try and find another nice smoked ham, just using plain ham is kinda wasted.

For extra Italian flair, you can brush the cut baguette with garlic-infused olive oil before assembling.

Serve immediately after assembling to maintain that perfect crusty-to-creamy texture contrast.

This recipe for Italian Caprese Mozzarella, Tomato, Basil Sandwich was originally created on BakeAfter.com. Esta receita de Sandes de Fiambre Italiana Caprese foi publicada em português no Iguaria.com.