Mediterranean Greek Caprese Sandwich with Basil Pesto & Mushroom Sauce
This sandwich brings together the classic Italian Caprese combo — juicy tomatoes, creamy mozzarella, and fresh basil — with a Mediterranean Greek twist: briny olives, cucumber slices, and a garlicky mushroom sauce layered with basil pesto on crusty bread. It’s rich, fresh, and wonderfully satisfying.
⏱ Time:
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: 25–30 minutes
Ingredients:
For the Sandwich:
1 rustic ciabatta loaf or 4 slices sourdough bread (toasted or grilled)
1 large tomato, sliced
1 small cucumber, thinly sliced
125g (4 oz) fresh mozzarella, sliced
6–8 Kalamata olives, pitted and sliced
1–2 tbsp crumbled feta cheese (optional, for Greek flair)
Handful of fresh basil leaves
For the Basil Pesto:
½ cup fresh basil leaves
2 tbsp pine nuts (or walnuts)
1 clove garlic
2 tbsp parmesan
3 tbsp olive oil
Salt & black pepper to taste
> (Or use store-bought pesto)
For the Mushroom Sauce:
1 tbsp olive oil
1 cup mushrooms, finely chopped (cremini, button, or portobello)
1 clove garlic, minced
1 tsp balsamic vinegar
2 tbsp Greek yogurt or plant-based yogurt
Salt & pepper to taste
Optional: pinch of oregano or thyme
Instructions:
1. Make the Basil Pesto:
Blend basil, nuts, garlic, parmesan, and olive oil in a small food processor or blender until smooth. Season to taste. Set aside.
2. Prepare the Mushroom Sauce:
Heat olive oil in a skillet over medium heat.
Add chopped mushrooms and sauté for 6–8 minutes, until soft and golden.
Stir in garlic and balsamic vinegar; cook 1 more minute.
Turn off the heat, let cool slightly, then stir in Greek yogurt.
Season with salt, pepper, and herbs. Set aside.
3. Assemble the Sandwich:
Lightly toast bread if desired.
Spread a generous layer of basil pesto on the bottom slice.
Add sliced mozzarella, tomato, cucumber, olives, and basil leaves.
Spoon the mushroom sauce over the filling.
Sprinkle with crumbled feta (if using), and add the top slice of bread.
4. Serve:
Press lightly, slice in half, and serve warm or at room temperature.
Optionally, grill the sandwich for a melty texture.
Tips:
Use burrata for extra creaminess.
Add greens: Arugula or baby spinach add a peppery bite.
Make it vegan: Use vegan mozzarella and plant-based yogurt for the mushroom sauce.
❓ Frequently Asked Questions FAQ:
Q: Can I prepare this sandwich in advance?
A: Yes, assemble it up to a few hours ahead and store wrapped in parchment in the fridge. Toasting before serving enhances the flavor.
Q: What bread works best?
A: Ciabatta, sourdough, focaccia, or whole-grain panini bread hold up well to the sauces.
Nutrition information
Calories: ~480
Protein: 16g
Carbs: 38g
Fat: 28g
Fiber: 4g
Sugar: 5g