Venetian Caprese and Pesto Sandwich
The Venetian Caprese and Pesto Tramezzino is the perfect blend of traditional Venetian cicchetti and the most beloved flavors of the Mediterranean.
Ingredients · Servings 4
- Pane per tramezzini grandi 4 fette
- Mozzarella di bufala 250 gr
- Pomodori ramati grandi 2
- Pesto alla genovese 150 gr
- Basilico fresco
- Olio extravergine d'oliva (EVO)
- Sale
- Pepe nero
Method · 20 min
- Lava e asciuga bene i pomodori (se usi quelli grandi, tagliali a fette sottili; se usi i ciliegino, tagliali a metà o lasciali interi se piccoli). Taglia la mozzarella a fette di circa mezzo centimetro. Se la mozzarella è molto umida, lasciala sgocciolare su carta assorbente per qualche minuto per non bagnare il pane. Prendi le fette di pane per tramezzini. Con un cucchiaino o una spatola, stendi un generoso strato di pesto alla genovese su una delle facce interne di ciascuna delle due fette che comporranno il primo tramezzino.
- Sulla prima fetta con il pesto, adagia le fette di mozzarella, cercando di coprire tutta la superficie ma lasciando un piccolo bordo pulito. Sovrapponi le fette di pomodoro (o i pomodorini tagliati) alla mozzarella. Spolverizza con un pizzico di sale e una grattugiata di pepe nero. Se desideri, aggiungi un filo d'olio EVO sui pomodori. Spezzetta a mano 2-3 foglie di basilico fresco su ogni tramezzino
- Chiudi il tramezzino con la seconda fetta di pane (con il pesto rivolto verso l'interno). Con il coltello a lama seghettata, pratica un taglio netto diagonale per ottenere due grandi tramezzini triangolari. Disponi i tramezzini sul tagliere di legno, come mostrato nell'immagine principale, e decora con qualche foglia di basilico fresco intera e dei pomodorini sparsi.
It's the perfect choice to pair with a non-alcoholic red fruit Spritz or a refreshing orange Espresso Tonic during a home-cooked aperitivo. If you're hosting a buffet, this tramezzino will look great alongside the classic Venetian tramezzino or refined bresaola baskets. You can customize the topping by using a traditional pistachio pesto for a sweeter note or add a touch of prosciutto mousse for an even more bold flavor. Making the Venetian Caprese and Pesto tramezzino is a balancing act: the secret is knowing how to layer the ingredients to keep the bread dry but the filling incredibly creamy.
Doses & Ingredients
- Serves 4
- Very low difficulty
- Preparation time 20 min
- Very low cost
- Fresh basil to taste
- Extra virgin olive oil (EVO) to taste
- Sale q.b.
- Black pepper to taste
- Bowls / Knife and cutting board
Venetian Caprese and Pesto Sandwich Preparation
- 1. Wash and dry the tomatoes thoroughly (if using large tomatoes, cut them into thin slices; if using cherry tomatoes, cut them in half or leave them whole if small). Cut the mozzarella into slices about ½ cm thick. If the mozzarella is very moist, let it drain on paper towels for a few minutes to avoid wetting the bread. Take the sandwich bread slices. Using a teaspoon or spatula, spread a generous layer of pesto alla Genovese on one of the insides of each of the two slices that will make up the first sandwich.
- 2. On the first slice of pesto, arrange the mozzarella slices, trying to cover the entire surface but leaving a small clean edge. Arrange the tomato slices (or chopped cherry tomatoes) on top of the mozzarella. Sprinkle with a pinch of salt and a grating of black pepper. If desired, drizzle a little extra virgin olive oil over the tomatoes. Tear 2-3 fresh basil leaves onto each sandwich by hand.
- 3. Close the sandwich with the second slice of bread (with the pesto facing inward). Using a serrated knife, make a clean diagonal cut to obtain two large triangular sandwiches. Arrange the sandwiches on a wooden cutting board, as shown in the main image, and garnish with a few whole fresh basil leaves and scattered cherry tomatoes.
Idee alternative
- Gluten-free version: Use certified gluten-free sandwich bread; be sure to handle it carefully, as it tends to be less elastic than traditional bread. Lactose-free version: Replace the mozzarella with a lactose-free version or well-drained lactose-free cottage cheese. Light version: Spread the bread with a creamy green yogurt sauce instead of mayonnaise and use light mozzarella. Vegetarian/vegan option: This recipe is already vegetarian. For the vegan version, use a plant-based mozzarella made with rice or cashews and egg-free mayonnaise. The wow factor: Add chopped sun-dried tomatoes and a handful of toasted pine nuts between the layers. The contrasting textures will transform this snack into a gourmet dish, perhaps served with gin and tonic and lemon popsicles for an original finish.
Tips, tricks and how to reduce food waste
- Tip for a surefire success: Tomatoes release a lot of water. To prevent your Venetian Caprese and Pesto sandwich from becoming soggy, cut the tomatoes into thin slices, lightly salt them, and let them rest on paper towels for 10 minutes before assembling the sandwich. An extra treat: mix the pesto with the mayonnaise; you'll get a smooth green cream that distributes the basil flavor in every bite. A tip for kids: cut the sandwiches with circular cutters to create tricolor "mini buttons" that are super easy to grip. Waste-saving tip: don't throw away the bread crusts if you removed them yourself! Toast them with garlic and oil to create croutons for soups, or blend them to make fragrant breadcrumbs for pesto.
Conservation
- The Venetian Caprese and Pesto sandwich should be stored in the refrigerator, wrapped in a clean, slightly damp cotton cloth. This will keep it fresh and soft for 12-15 hours. Avoid placing plastic wrap directly on the bread if it's very moist, as it may cause it to sweat.
Curiosity
- The Venetian tramezzino was originally meant to be eaten quickly standing in the bacari, but its richness has made it a true meal replacement. The "Caprese" version pays homage to the colors of the Italian flag.
