Caprese Sandwich
We make this Caprese Sandwich whenever we want something that feels a bit special but doesn't take all day. Roasted aubergine, juicy tomatoes, and all those classic Italian flavours stacked between two slices of good bread; it's the kind of lunch that makes you stop and actually enjoy what you're eating. The balsamic-roasted aubergine is the real hero here, going all soft and caramelised in the oven while you sort the rest of the ingredients. It's got that perfect balance of rich, fresh, and tangy all in one bite. Honestly, once you've had this, a plain sandwich is never going to cut it again.
Before You Start
- Large baking tray
- Microplane or grater
- Mixing bowl
Ingredients
- 1 aubergine
- 3 large whole ripe tomatoes
- 3 cloves garlic
- 1 banana shallot
- a few basil leaves
- 1 tub of good quality plant-based burrata
- thick balsamic vinegar
- 4 slices of thick, good quality sourdough bread
- olive oil
Method
Roast the aubergines
- Cut the aubergines into thin slices and place onto a large baking tray.
- Drizzle with olive oil, balsamic vinegar and a good pinch of salt.
- Roast for 25-30 minutes until soft.
Prepare the rest of the vegetables
- Peel and grate the garlic cloves and shallots and add to the bowl.
- Drizzle with olive oil and a pinch of salt and mix well.
- Cut the tomatoes into thin slices and place onto a plate.
- Spoon a good amount of the oil mixture onto each tomato slice.
Cook the bread
- Drizzle the bread in olive oil on both sides and cook in a pan until golden.
Prepare the sandwiches
- Add a few tomato and shallot slices over the oiled sides of the bread slices and top with some basil leaves.
- Spread a good amount of the plant-based burrata over the top with the back of a spoon.
- Top with some rocket before laying over the aubergine slices.
- Drizzle with a good amount of balsamic vinegar before finishing with the final piece of toast.
- Serve immediately.
Tips & Variations
- Get the aubergine right: Slice it thin and don't crowd the tray. If the slices are too thick or overlapping, they'll steam instead of roast and you won't get those gorgeous caramelised edges.
- Upgrade your bread: We love this on a good ciabatta or sourdough. The crunch against the soft roasted veg is everything. A floppy sliced loaf just won't do it justice here.
- Make it ahead: The roasted aubergine keeps really well in the fridge for a couple of days, so you can roast a big batch and build sandwiches through the week. Ian does this every Sunday.
Why This Works
The trick is giving the aubergine enough time in the oven to properly soften and soak up all that balsamic and olive oil; don't rush it. That depth of flavour is what takes this from a nice sandwich to a really great one. Layering it with fresh tomato keeps everything tasting bright and fresh, so it never feels heavy.