Bacon Caprese Sandwich

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Lunch for me usually consists of rumaging through the fridge and salvaging what leftovers I can find for sustinence or digging a Lean Cuisine from the depths of my freezer.  But today I wanted something different.  As I gleamed into a compartment, I found some fresh mozarella and bacon.  I quickly looked over to the counter to make sure my wife had not stolen the tomatoes and was thrilled to find they were still there next to some basil I had picked.  I grabbed some crusty bread leftover from last night’s dinner and I was set.  I cannot tell you how good this was – you’ll just have to try it for yourself.  Enjoy!

I started by frying some bacon until slightly crisp, tore off some basil, sliced some tomatoes (these were a brown variety called Rosso Bruno and are very sweet) and sliced some fresh mozarella.  I sliced a big hunk of ciabatta bread down the middle and toasted the slices under the broiler until crisp on top about 3 minutes.  In a small bowl I mixed together 2 tablespoons mayonnaise, 2 teaspoons dijon mustard and 2 teaspoons balsamic vinegar.

I spread a little of the mayonnaise on the bottom slice of bread, layed on a few slices of bacon, then tomato, 3 large basil leaves and topped with the mozarella.  I toasted it under the broiler until the cheese melted about 2 minutes.  I found some spinach leaves in the refridgerator and tossed them with some of the balsamic mayonnaise and put those on.

And this is what it ended up looking like.  This was a hard picture to take.  I just wanted to eat it and not fiddle with pictures.  But, I was a trooper.  Enjoy!

Bacon Caprese Sandwich
Prep time
Cook time
Total time
A warm sandwich that combines two of my favorite things; bacon and a caprese salad.
Recipe type: Entree, Lunch
Serves: 1
  • ¼ loaf of ciabatta bread cut down the middle
  • 2 slices of bacon cooked
  • 3 slices of tomato
  • 3 large basil leaves
  • 4 slices fresh mozarella
  • small handful fresh spinach leaves
  • 2 tablespoons mayonnaise
  • 2 teaspoons dijon mustard
  • 2 teaspoons balsamic vinegar
  1. Toast the ciabatta slices under the broiler until crisp about 3 minutes. In a bowl mix together the mayonnaise, dijon and balsamic. Spread some of the mayonnaise mixture on the bottom slice of bread. Layer on 2 slices of bacon, 3 slices of tomato, 3 basil leaves and top with the mozarella. Toast this under the broiler until the cheese melts about 2 minutes. Toss the spinach with a little of the mayonnaise and add to the sandwich. Enclose it with the top bread slice and chow down.





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