I created this vegan caprese sandwich for my eldest daughter, Gaby, who loves everything Caprese! It’s her favorite and her go-to whenever we are anywhere that offers one on the menu. I went straight to Miyoko’s Kitchen’ VeganMozz for the perfect vegan mozzarella. It’s soft, salty, and creamy – everything a mozzarella should be! They now offer a Smoked VeganMozz! Dairy-free cheese dreams do come true!!
This vegan caprese sandwich is perfect for summer with bright juicy tomatoes, fresh fragrant tomatoes, and creamy dairy-free mozzarella cheese. My family is big on its bread, so don’t under think this ingredient. I chose a Ciabatta roll and toasted it before I layered it with the VeganMozz, basil leaves and fresh tomato slices. Heirloom tomatoes are gorgeous this time of year, so if you have those available, I highly recommend using those. I added a little something extra by spreading some vegan pesto on each slice of toasted bread. I make mine with basil leaves, garlic, walnuts, olive oil, and some nutritional yeast.
To kick this Vegan Caprese sandwich up further, don’t toast the bread, but layer everything onto the bread slices and press on a panini maker for a gourmet sammie! If you go the panini route, try swapping sun-dried tomatoes for fresh for a whole other flavor kick. I hope you enjoy the recipe!
Vegan Caprese Sandwich
- 1 Ciabatta roll , sliced
- 4 slices plum tomato (or sun-dried tomatoes)
- 3 slices Miyoko's Kitchen VeganMozz
- 4 basil leaves , rinsed and dried
- 1 1/2 tablespoons vegan pesto (purchased or homemade)
Toast the bread.
Spread each slice with the pesto.
Layer the bottom slice of bread first with the VeganMozz, then the tomato, and last with the basil.
Place other slice on top.
* For a variation, don't toast the bread at the beginning, but compile the sandwich and press in a panini maker.