Pesto Focaccia Summer Caprese Sandwich

Pillowy focaccia layered with creamy fresh mozzarella, juicy summer tomatoes, and a generous swipe of vibrant Besto pesto — a no-cook, five-minute sandwich that tastes like peak August.

Cook Time: 10 minutes
Servings: 2 sandwiches

Ingredients:

• 1 focaccia slab (about 8x8 in), or 2 large squares
• ½ cup Besto pesto
• 8 oz fresh mozzarella, sliced or torn
• 1 cup cherry or grape tomatoes, halved
• 2 tbsp extra virgin olive oil
• 1 tsp flaky sea salt
• ½ tsp freshly cracked black pepper
• Handful of fresh basil leaves (optional)
• 1 tbsp balsamic glaze (optional, for finishing)

Directions:

1. Prep the focaccia: Slice the focaccia in half horizontally to create a top and bottom. If you like a little crunch, toast the cut sides lightly in a dry pan or under the broiler for 1–2 minutes, just until golden.
2. Spread the pesto: Generously spread the Besto pesto over both cut sides of the focaccia, all the way to the edges — this is the flavor anchor, so don't be shy.
3. Layer the mozzarella: Arrange the fresh mozzarella evenly across the bottom half so every bite is creamy.
4. Add the tomatoes: Scatter the halved tomatoes over the mozzarella, cut-side down. Drizzle with the olive oil and season with the flaky sea salt and black pepper.
5. Finish (optional): Tuck in a few basil leaves and drizzle with balsamic glaze for a touch of sweetness.
6. Close and cut: Set the top half of the focaccia in place and press down gently. Slice in half, wrap the bottom in parchment for easy holding, and serve immediately. Enjoy!