Caprese Salad Steak Sandwich
Ingredients
1 baguette or ciabatta loaf, sliced lengthwise
1 lb flank steak or skirt steak
2 tbsp olive oil (plus extra for brushing bread)
2 large ripe tomatoes, sliced
8 oz fresh mozzarella, sliced
Fresh basil leaves (small handful)
2 tbsp pesto (optional)
1–2 tbsp balsamic glaze (or reduction)
Salt & freshly cracked black pepper
Instructions
Cook the Steak
Rub steak with olive oil, salt, and pepper.
Grill or pan-sear over medium-high heat, 4–5 minutes per side for medium-rare (adjust to preference).
Let rest for 5–7 minutes, then slice thinly against the grain.
Toast the Bread
Brush the baguette or ciabatta with olive oil.
Toast or grill until golden and slightly crisp.
Assemble the Sandwich
Spread pesto on the bottom half of the bread (optional but highly recommended).
Layer sliced steak, fresh mozzarella, tomato slices, and basil leaves.
Drizzle with balsamic glaze and season with salt and black pepper.
Close with the top half of the bread.
Serve
Slice into portions and enjoy warm, while the steak is juicy and the mozzarella slightly soft.
Tips
For extra richness, use burrata instead of mozzarella.
Add arugula if you want a peppery crunch.
Works just as well on toasted sourdough for a rustic vibe.
