Open-Face Caprese Sandwiches


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Open-Face Caprese Sandwiches

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It's like a Caprese salad, but on toasted fresh bread! Try this recipe for a taste of Italy.

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Servings and Ingredients

Serves 4
Basil Pesto
1 c. fresh basil leaves, lightly packed
1 clove(s) garlic
¼ c. Gustare Vita olive oil
Hy-Vee salt
Hy-Vee ground black pepper
Open-Face Sandwiches
1 loaves Hy-Vee frozen bread dough, thawed and baked according to pkg. directions
1 tbsp. Gustare Vita olive oil
1 clove(s) garlic, halved
4 tbsp. Basil Pesto, divided
1 c. cherry tomatoes, halved, divided
8 slice(s) Soiree fresh mozzarella cheese
Hy-Vee salt
Hy-Vee ground black pepper
Basil leaves, for garnish

Things To Grab

  • Food processor or blender
  • Rubber spatula


  1. Make Pesto: Place fresh basil and garlic in a food processor or blender. Cover and process until chopped, stopping to scrape down sides as needed. With processor running, slowly add olive oil. Process until well combined and season with salt and black pepper. 

  2. For Open-Face Sandwiches: Place oven racks 5-1/2 inches from heat. Preheat broiler to HIGH. Drizzle 4 (1/2-inch each) slices of baked bread with olive oil. Reserve remaining bread for another use. 

  3. Broil 2 to 3 minutes or until lightly toasted. Rub toasted slices of bread with sliced garlic cloves; discard cloves. 

  4. Spread each slice with 1 tablespoon pesto. Top each with 1/4 cup cherry tomatoes, and 2 slices fresh mozzarella cheese. If desired, drizzle with additional olive oil and season with salt and black pepper. Top with fresh basil leaves, if desired.

Nutrition facts


350 Calories per serving

Amounts Per Serving

  • Total Fat: 24g
  • Cholesterol: 20mg
  • Sodium: 330mg
  • Total Carbohydrates: 27g
  • Protein: 9g

Daily Values

Iron 10%
Calcium 15%
Vitamin D 0%
Potassium 4%