Heirloom Tomato Caprese Sandwiches

overhead shot of sandwich leaning on another sandwich with kettle chips and bowl of pesto mayo in the background

These Heirloom Tomato Caprese Sandwiches are the ultimate quick, easy and delicious Summer lunch! 

This post is sponsored by Wildgrain/Apogee Agency! Thank you for continuing to support the brands that I love and make OBB possible. 

It is officially Summer, y’all! The days are long, the sun is shining and I truly want to make it my goal this Summer to be outside as much as I can with my family. 

My son, Jack, LOVES being outside. Playing in his kiddie pool, going for a walk…and of course, having a picnic with his Mom and Dad! 

These quick and simple Caprese sandwiches are the ultimate sandwich to bring on your next picnic! 

Why You’ll Love These Sandwiches: 

The flavor of this sandwich is absolutely unbeatable! 

It’s SO incredibly fresh, seasonal and bright! 

overhead shot of tops of the bread, sandwiches sliced

From the juicy heirloom tomatoes that are perfectly ripe and in season right now, to the creamy mozzarella slices that you probably could just eat on their own, to the tangy and creamy blend of pesto mayonnaise that is in each bite and of course, the perfectly flavorful punch of the balsamic glaze. 

close up photo of heirloom tomatoes sliced

Top it off with fresh basil and voila! SO. GOOD. 

Oh….and the bread. Is there anything better than biting into a perfectly crisp bread with chewy inside? How about baking it fresh at home? Yup, that’s what this sandwich boasts as the main star! 

For this recipe, we are using the Slow Fermented Olive Oil Ciabatta bread that is featured in the June Wildgrain box!

overhead photo of wildgrain box products including the ciabatta bread

If you haven’t heard about Wildgrain, it’s a subscription box that is cultivated by artisanal bakers and pasta makers around the world – their mission is to provide small batch, incredible bread, pastas and other treats without YOU having to do all the work! Sounds good to me! 

They rotate flavors throughout the year and the June flavors are incredible – picture this: Ciabatta Bread, TWO types of sourdough, fettuccine pasta, tonnarelli pasta, macarons and FREE croissants! Yup, free!

baked ciabatta bread on cooling rack

This subscription box is the perfect thing to have this Summer as you are busy, going on vacation, or like me….a lover of picnics with your family! If you’re interested in trying out a Wildgrain subscription yourself, you can use my code ourbalancedbowl and save $10 on your first order! click on this link for all the details! (*affiliate* link!)

So let’s get into what you need to make these sandwiches! 

Ingredients You Need: 

Wildgrain Slow Fermented Olive Oil Ciabatta Bread – this is included in the June Wildgrain box, it’s SO good. 

Heirloom Tomatoes – I typically find these at my local farmers market or grocery store when they are in season. They are so juicy and have such an incredibly unique flavor! For this recipe, I used the Cherokee Purple variety! 

Freshly Sliced Mozzarella – typically you find this in the “fancy” cheese section of your grocery store. It’s a must have for this sandwich! It’s creamy, refreshing and delightful. 

Pesto – I used a store-bought version because it’s way easier! 

Mayonnaise – I like my sandwiches to be extra creamy. 

Fresh Basil – This fresh herb is a MUST for this sandwich. It adds such an intense burst of flavor. 

Balsamic Glaze – I used a store-bought version to save time but you can absolutely make your own at home. 

How to Make Sandwiches in 5 Simple Steps: 

  1. Bake the Wildgrain Ciabatta bread according to package instructions. Be sure to give it time to cool! 
  2. Once cooled, slice the ciabatta loaf in half. 
  3. Slice the tomatoes, add salt to season the tomatoes. If the fresh mozzarella that you bought isn’t sliced already, slice it! 
  4. In a bowl, add the mayonnaise and pesto. Mix together and taste to adjust. Add a generous layer of the pesto mayo to the top and bottom of the bread.3 side by side photos: baked bread, baked bread with pesto mayo and baked bread with tomato and mozzarella slices
  5. Begin layering the tomatoes and mozzarella slices until you run out of bread! Generously drizzle the balsamic glaze on the top side of the bread and then add fresh basil. Place the top of the bread onto the sandwich and cut into mini sandwiches for the whole family to enjoy!

Best Tips on Making Sandwiches: 

Be sure to follow the baking directions on the packaging of the Wildgrain bread! Be sure that the oven is preheated properly and that it’s not overbaked. 

overhead shot of sandwiches and one sandwich leaning on another

After you slice the tomatoes, add some salt for extra flavor! Speaking of tomatoes, when you’re picking them out at the market, be sure to try and get ones that you know will fit inside the bread and not hang off. It will make eating the sandwiches much easier and less messy, ha!

When you are making the pesto mayonnaise, be sure to taste and adjust if needed. 

pesto mayo in bowl with spoon

If you like your sauces a bit more creamy, add more mayo. If you like them more tangy, add more pesto! 

Ingredient Substitutions: 

You can absolutely use vine ripened tomatoes instead of heirloom. 

hand holding caprese sandwich

Not a fan of mayo? No worries! Just skip it and use pesto instead. 

If you want to add some additional protein, some sliced turkey or rotisserie chicken would be perfect on this sandwich!

Sides to Bring: 

Curious what to bring along with these sandwiches? Here are a few ideas! 

Kettle Chips! Or really, any type of potato chips, I’m just partial to kettle. These make the perfect salty and crunchy addition to any sandwich. 

This Greek Orzo Pasta Salad is the ultimate yummy side dish to make this Summer. It’s simple, make it a day ahead, pop it in a container that you can bring on the go and you’re set. 

Fruit – I love bringing fruit and veggies on picnics because they’re so easily transportable. You can slice up some apples, bring a few bananas, pop some grapes in a container etc. 

Veggies – of course I can’t forget veggies! Bringing veggies like mini carrots, sliced bell peppers, broccoli florets, cherry tomatoes…all so easy! Pair them with my homemade ranch dressing

Dessert – it wouldn’t be a picnic without dessert! Luckily this month, Wildgrain has MACARONS in their box. Yup, delicious artisan macarons that are so delicious and ready to go! No baking necessary. I’d call that a win!

I hope you all enjoy these sandwiches as much as I do! Cheers to longer days and easy meals! -Haylie

Did you enjoy this recipe? Here are a few others you might like: 

Caprese Pasta Salad 

Caprese Chicken Orzo Bowls

Caprese Avocado Toast 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

Heirloom Tomato Caprese Sandwiches

These Heirloom Tomato Caprese Sandwiches are the ultimate quick, easy and delicious Summer lunch! 

Course Appetizer, lunch, Main Course
Cuisine American, Italian
Keyword caprese sandwiches, ciabatta bread, heirloom tomatoes, summer lunches
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 mini sandwiches
Author Haylie


  • 1 loaf Wildgrain Slow Fermented Olive Oil Ciabatta Bread
  • 2 large heirloom tomatoes, thinly sliced  
  • 8 oz fresh + sliced mozzarella cheese (you can use more if desired!)
  • ⅔ cup mayonnaise 
  • ⅓ cup store bought pesto
  • Salt to taste
  • Balsamic glaze to top 
  • Fresh basil to top 


  1. Bake the Wildgrain ciabatta bread according to package instructions, including leaving time to cool. Once the bread has cooled, set it aside. 

  2. In a small bowl, combine the mayonnaise and pesto and mix together until combined. Taste and adjust seasoning if needed (add more or less pesto)

  3. Slice the heirloom tomatoes into thin slices and add a pinch of salt on top of them. 

  4. Generously add the pesto mayo to BOTH sides of the bread. On the bottom side of the bread, begin to layer the tomato slices with the freshly sliced mozzarella cheese until you have used them up.

  5. On the other side, if desired, add some balsamic glaze. Add fresh basil on top of the tomatoes and mozzarella if desired as well. 

  6. Place the top side of the bread on top of the tomatoes/mozzarella and then carefully use a sharp bread knife to slice into 4 medium sandwiches. 

  7. Serve with fruit, kettle chips, etc. Enjoy! 

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