Roasted Tomato Caprese And Prosciutto Sandwich Recipe

I discovered an amazing Toasted Caprese Sandwich that brings together roasted tomatoes, creamy mozzarella, fragrant basil, and prosciutto on crunchy sourdough. Each bite offers a combination of textures and flavors that invite experimentation and culinary excitement. This sandwich is a fresh take on a timeless classic that keeps surprising me.

I recently discovered this roasted tomato caprese and prosciutto sandwich that totally blew my mind. I was looking for a fresh sandwich idea and stumbled upon this gem.

Picture thick slices of ripe tomatoes, garlicky olive oil, salt, and pepper all roasted to perfection and layered between slices of crusty sourdough. Then I added fresh mozzarella, basil, and prosciutto which gives the sandwich an amazing burst of flavor.

I like to drizzle it with balsamic glaze at the end so each bite has a bit of tang. Sometimes I’ll make it as an open faced creation and other times I slice it up for a neat prosciutto sub vibe.

Its a refreshed version of the classic roasted tomato caprese sandwich that perfectly blends textures and tastes. Trust me, if you love a good toasted caprese sandwich, this one is going to be your new go-to.

Why I Like this Recipe

I really love this recipe and here are a few reasons why:

1. I appreciate how the flavors come together so perfectly. The roasted tomatoes, garlicky kick, and tangy balsamic glaze mingle in such a cool way that every bite takes me back to a summer evening with friends.

2. I like that it’s super easy to make. Even though it looks fancy with all the fresh mozzarella and prosciutto, it only takes a few simple steps to whip up a sandwich that is both tasty and kinda impressive.

3. I enjoy the mix of textures in the sandwich. The crispy toasted bread contrasts with the soft mozzarella and tender prosciutto, giving each bite a different feel that keeps it interesting.

4. I also dig how customizable it is. I can add a bit more garlic if I want extra flavor or even toss in another herb if I’m feelin adventurous. It’s really fun experimenting with small tweaks to make it just the way I like it.

The dreamiest roasted tomato caprese & prosciutto sandwich, with its pretty blend of flavors and easy-to-follow steps, never fails to brighten up my day. Whether I serve it open faced or slice it into a neat, handheld delight, it always manages to hit the spot perfectly.

Ingredients

• Ripe tomatoes provide essential vitamins, antioxidants, and natural sweetness to brighten your dish.
• Fresh mozzarella offers protein and a creamy texture that balances flavors with richness.
• Basil infuses a herbaceous lift with antioxidants and aroma, brightening every bite.
• Prosciutto adds savory saltiness and protein; its delicate texture contrasts the creamy mozzarella.
• Crusty sourdough supplies carbs and a satisfying crunch, making every bite feel hearty.
• Balsamic glaze gives tangy sweetness and acidity, perfectly complementing the rich flavors.
• Olive oil and garlic elevate the dish; they add heart healthy fats and aromatic spice.

Ingredient Quantities

• 4 medium ripe tomatoes, sliced thick
• 1-2 cloves garlic, minced (or more if you like ’em extra garlicky)
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste
• 8 oz fresh mozzarella, sliced
• A good handful of fresh basil leaves
• 4 slices of crusty sourdough or ciabatta bread
• 4-6 slices prosciutto
• 2 tablespoons balsamic glaze

How to Make this

1. Preheat your oven to 400°F so it’s nice and hot before you start.

2. Lay your tomato slices on a baking tray and drizzle with extra virgin olive oil. Sprinkle on the minced garlic along with salt and pepper, then toss them gently so they get evenly coated.

3. Roast the tomatoes in the oven for about 15-20 minutes until they get soft and a bit charred around the edges.

4. While the tomatoes are roasting, lightly toast your sourdough or ciabatta slices in the oven or on a skillet until they’re just a bit crispy.

5. Once the tomatoes are done, arrange a couple of slices of fresh mozzarella on each slice of toasted bread.

6. Pile on the roasted tomatoes over the cheese, being careful not to drop any of that garlicky goodness.

7. Top the tomatoes with a handful of basil leaves and layer the prosciutto slices on top.

8. Finally, drizzle some balsamic glaze over everything, then serve the sandwich open faced or slice it up into a neat sandwich. Enjoy!

Equipment Needed

1. An oven (preheat it to 400°F)
2. A baking tray (for roasting the tomato slices)
3. A mixing bowl (to toss tomatoes with olive oil, garlic, salt, and pepper)
4. A spatula or tongs (to gently mix and coat the tomatoes)
5. A skillet (or use the oven if you prefer for toasting the bread)
6. A knife and cutting board (for slicing tomatoes, garlic, basil, and prosciutto)
7. Measuring spoons (for the extra virgin olive oil and balsamic glaze)

FAQ

Roasted Tomato Caprese And Prosciutto Sandwich Recipe Substitutions and Variations

• Tomatoes: If you can’t find ripe tomatoes, you can use oven-roasted red peppers as a tangy alternative
• Garlic: Instead of using fresh minced garlic, you might wanna use a pinch of garlic powder for similar flavor
• Fresh Mozzarella: If you don’t have fresh mozzarella, provolone or even a soft burrata can work really well
• Prosciutto: When prosciutto isn’t available, try swapping in thinly sliced ham or smoked turkey to keep it flavorful
• Bread: In place of sourdough or ciabatta, a good quality baguette or even focaccia can provide a tasty crunch

Pro Tips

1. Make sure your oven is fully preheated before you start roasting the tomatoes or you might end up with unevenly cooked tomatoes that lose their juicy flavor. Sometimes I forget about the timer and they can overcook, so keep an eye on them.

2. When toasting the bread, don’t overdo it. You want it crispy enough to hold the toppings but not so much that it becomes hard to bite through. Using a skillet can give the bread a fun texture if your oven toast isn’t doing the trick.

3. Be careful with the garlic; if you add too much it can overpower the other tastes. Sometimes less is more when it comes to that kick of garlicky flavor so taste as you go and adjust the salt and pepper too.

4. Drizzle the balsamic glaze at the very end. This keeps it nice and fresh and prevents the prosciutto and basil from getting soggy or wilting, making every bite taste just right.