Sandwich Week is roaring on with this BLT Caprese Sandwich! I’m so delighted about this sandwich, because it’s something you can enjoy for breakfast, lunch, or dinner. It’s sort of a cross between a BLT and a caprese sandwich. While this version is a winter version of our BLT with our cherry tomatoes, you can easily summer-ify it with summer tomatoes when the season comes!

close up on tomatoes and basil

What Goes Into Your BLT Caprese Sandwich

This BLT Sandwich starts with a quick tomato confit. If you’re like me and living in a place where you can’t get lovely tomatoes, this is my favorite hack. Place some greenhouse tomatoes like cherry tomatoes in a baking dish with olive oil and salt. Put it in the oven for about 30 minutes at 350º. The result is a beautiful tender and flavor packed tomato you can add to any dish!

open face winter BLT

Next, prep your bacon. I love an oven roasted bacon because it’s the easiest way to achieve the perfect amount of crispiness. Place that in the oven and while that cooks, make up your pistachio pesto if you haven’t already! This pesto is a great thing to have on hand for the whole week. While store bought would certainly do, there is nothing like the magic of this homemade pistachio pesto.

Once everything is prepped, you are ready to start assembling. Toast up your bread, then add some mozzarella and toast it up again. After that, you will have some beautiful melty cheese ready for toppings. Smear the pesto on the opposite side of the bread, then layer on your tomatoes, bacon, and basil. Drizzle a balsamic reduction on top, and you are ready to enjoy.

Winter BLT in Teri's hands

Sandwiches All Day Long

If you’re looking for more sandwich inspiration, we have so much on the blog! Our classic BLT is also a crowd favorite. Not to mention our fellow Sandwich Week sandwiches such as the French Dip or Whole30 Lettuce Wrap. Sandwiches are pretty much a love language to me, so I love preparing a beautiful sandwich for my family and friends. Have fun with it! Take your time if you can, and really create something fantastic. I promise you can taste the difference.

When you make your own BLT Caprese Sandwich, make sure you rate and review it below. I can’t wait to hear about your sandwiches! If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!

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Winter BLT in Teri's hands

BLT Caprese Sandwich

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  • Author: Teri Turner
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 2 sandwiches
  • Category: Lunch
  • Method: Oven
  • Cuisine: Sandwich
Print Recipe

Description

This BLT Caprese Sandwich is the perfect breakfast, lunch, or dinner! I can’t get enough of these deliciously easy BLT sandwich.

Ingredients

1 pint cherry tomatoes

1 cup extra-virgin olive oil, plus more if needed

½ teaspoon kosher salt, plus more if needed

1 pound pork bacon, we used Porter Road thick cut bacon

4 slices white French bread

8 ounces mozzarella cheese

4 to 6 tablespoons store bought pesto or Pistachio Pesto, divided (see recipe below)

Fresh basil leaves

Balsamic Reduction

For the Pistachio Pesto

1 cup shelled raw pistachios

1 cup fresh basil leaves

1 cup fresh flat-leaf parsley leaves

3 garlic cloves, pressed

½ cup extra virgin olive oil

3 tablespoons fresh lemon juice

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Instructions

Preheat oven to 350°F.

 

In a shallow baking dish, place the tomatoes. Immerse them in olive oil, ensuring that the tomatoes are completely covered. Sprinkle salt and bake in the oven for about 30 minutes, or until the tomatoes are tender, hot, and bubbling.

 

Remove from the oven and set aside.

 

Line a sheet pan with parchment paper. Place the bacon flat, in one layer, on the sheet pan. Cook in the oven for 15 to 20 minutes, or until the bacon reaches your preferred crispiness. Set aside.

 

Lightly toast the bread. Add the mozzarella cheese, about 4 ounces on one side of each sandwich, and toast in the oven or in a toaster oven for about 3 to 5 minutes, or until the cheese is melted and bubbly. Remove from the oven.

 

Spread the pesto on the plain side of the bread then layer  several tomatoes from the tomato confit, bacon, and basil leaves on top. Season with salt and drizzle a bit of balsamic reduction. Enjoy!

 

Make the Pistachio Pesto:

In a food processor, pulse the raw pistachios until coarsely chopped. Add the basil, parsley, and garlic and pulse until mixed well.

 

With the motor running, slowly add the olive oil, about one-third at a time, and process until combined well. Add the lemon juice, salt, and pepper and pulse until combined well.


Note: Store in an airtight container in the refrigerator for up to 2 weeks.