This isn’t an earth shattering recipe. It can hardly be called a recipe. However, after seeing the Chicken and Vegetable Pressed Sandwiches with Goat Cheese get pinned over and over (and over) again on Pinterest, it seems people are a fan of easy (make-ahead) sandwiches. These caprese sandwiches fit the bill on both accounts, and actually taste better if they’re given a chance to sit in the fridge awhile.

Rather than use a plain, basic pesto, I added a dash of balsamic to jazz up the flavor a bit and I suggest you do the same! Shredded mozzarella would work here, but slicing the fresh stuff is really the way to go. Wrap your sandwiches tightly in plastic wrap, store for a few hours (or overnight) in the fridge, and you have yourself a café-worthy sandwich to eat in the office for lunch, over a casual dinner, or, like we did, at a picnic in the park (hence the pictures among the grass)!

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Three Years Ago: Grilled Spiced Chicken with Caribbean Citrus-Mango Sauce and Peanut Butter Chocolate Covered Cheesecake Pops

Four Years Ago: Guinness and Bailey's Irish Cream Cupcakes and Grilled Pizza


Pressed Caprese Sandwiches 

Ingredients:
-1 baguette
-1 (8 oz) ball fresh mozzarella, thinly sliced
-1 large tomato, thinly sliced
-1/2 batch balsamic pesto (or use storebought pesto)

Directions:
1. Slice baguette in half lengthwise and tear out a bit of the bread to allow room for fillings
2. Spread a thick layer of pesto on the bread. Top with tomato and mozzarella slices. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight.
3. Cut into slices and serve.