Roasted Tomato Caprese and Prosciutto Sandwich

5 from 6 votes

This post may contain affiliate links! For more info, check out our privacy policy.

Roasted Tomato Caprese and Prosciutto Sandwich

Roasted Tomato Caprese and Prosciutto Sandwich

The dreamiest roasted tomato caprese & prosciutto sandwich! Eat open faced or slice up into a sandwich. It starts with a homemade sunflower seed pesto (that is EPIC!), then toasty baguette, prosciutto, jammy roasted tomatoes and mozzarella (or burrata). All sandwiched together into the most perf dream of a meal and filled with flavor!

I LOVE Caprese salad and/or anything having to do with Caprese, and this is inspired by my love for that – switching it up with some roasted and confit tomatoes! Dreamy!

Roasted Tomato Caprese and Prosciutto Sandwich

What is a Caprese sandwich made of?

A caprese salad is a popular Italian dish that is made from fresh tomatoes, fresh mozzarella cheese, basil and salt and pepper. It’s traditionally served as a salad and this sandwich is inspired by that popular salad!

Roasted Tomato Caprese and Prosciutto Sandwich

What ingredients do you need for this caprese sandwich recipe?

Baguette: You can use any bread you prefer and have on hand! For this, we’re just using a sourdough baguette but you can sub with ciabatta, french baguette, focaccia or even sourdough slices of bread. Whatever is the most accessible to you!

Prosciutto: We’re using prosciutto for this recipe, but you can definitely sub out any of your other favorite proteins like sliced turkey, chicken, or any other cured meats you enjoy. To make this recipe vegetarian, omit all the meat all together!

Cheese: There is nothing better than creamy mozzarella. Feel free to sub for a ball of burrata as well!

Tomatoes: Roasted tomatoes in olive oil are truly the most amazing delight ever. You can store any extras in the fridge for salads, chicken and more. We are baking the tomatoes in the oven, but you can also place them in a skillet to burst them that way. Even placing on the broiler for the last 5-10 minutes will speed up the times for the roasted tomatoes.

Homemade pesto: I LOVE pesto! For this sunflower seed version pesto, we’re using fresh basil, garlic cloves, sunflower seeds, parmesan, extra-virgin olive oil, kosher salt and black pepper.

Optional add-ons: balsamic vinegar, drizzle of balsamic glaze for some sweetness, fresh basil leaves, arugula

Roasted Tomato Caprese and Prosciutto Sandwich

Instructions to make this recipe

Roast and confit your tomatoes

Preheat your oven to 400 degrees. In a baking dish or baking sheet, add your fresh tomatoes with olive oil, salt, pepper and thyme and toss to combine. Roast for 45 minutes to 1 hour until your tomatoes are jammy and roasted.

Make your homemade basil pesto

While your tomatoes are roasting, make your pesto. In a food professor, blender or mortar and pestle and add in your basil. Then add in your garlic, sunflower seeds, grated parmesan and salt and pepper. Pulse a few times.

As you’re running the processor on low, slowly start streaming in your olive oil until emulsified a little a time, until all the 1/2 cup of oil is added in. Blend and pulse to combine. Set aside until your tomatoes are ready, in the fridge if you do need!

Assemble your sandwich

Take your baguette and cut in half vertically. You can toast your bread with a little bit of olive oil and/or butter if you would like here, or you can keep them un-toasted.

Spread on your pesto on both sides and then on the bottom part on the bread, add and layer your mozzarella/burrata, prosciutto, and then the confit tomatoes. Cover and slice horizontally. Serve!

As another alternative, you can serve these open-faced as well!

Roasted Tomato Caprese and Prosciutto Sandwich

Tips, Tricks and Substitutions

What if I don’t want to roast tomatoes?

Feel free to sub out and make a cold-er sandwich with a few slices of tomato.

What are some other bread options I can use for this recipe?

You can use your choice! Some ideas are ciabatta, french baguette, focaccia, or sourdough slices of bread.

What are some other options to cook this sandwich?

For this recipe, we are toasting the bread and assembling from there, however, you can serve this completely cold if your bread is soft enough. You can also toast the bread and melt the cheese and build from there.

Another great idea for this recipe is to make this sandwich as a panini with a panini press!

Roasted Tomato Caprese and Prosciutto Sandwich

More sandwich recipes you’ll love!

Chickpea “Tuna” with Lemon Tahini Sauce

Hot Honey Fried Chicken Sandwiches

Heirloom Tomato Caprese Sandwich

Jackfruit BBQ Sandwiches

If you do make this Roasted Tomato Caprese and Prosciutto Sandwich (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our newsletter here as well!

In addition, we can also be found on Facebook and Pinterest!

Roasted Tomato Caprese and Prosciutto Sandwich

Watch How To Make This Recipe

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Roasted Tomato Caprese and Prosciutto Sandwich
5 from 6 votes

Roasted Tomato Caprese and Prosciutto Sandwich

The dreamiest roasted tomato caprese & prosciutto sandwich! Eat open faced or slice up into a sandwich.
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 2 large sandwiches

Ingredients 

  • 1 large baguette
  • 1/2 pound prosciutto
  • Two 5 oz buffalo creamy fresh mozzarella cheese or 1 8oz ball burrata

For your roasted tomatoes

  • 24 oz ripe tomatoes of choice
  • 1/4th cup olive oil
  • 4 sprigs thyme
  • salt and cracked black pepper to taste

Sunflower seed basil pesto

  • 1 huge bundle basil / 2 medium bundles of basil
  • 2 Garlic cloves
  • 1/4th cup sunflower seeds
  • 1/3rd cup grated parmesan, adjust with more if you prefer
  • ½ cup extra-virgin olive oil
  • Kosher salt and pepper to taste

Instructions 

  • Roast and confit your tomatoes. Preheat your oven to 400 degrees. In a baking dish or baking sheet, add your fresh tomatoes with olive oil, salt, pepper and thyme and toss to combine. Roast for 45 minutes to 1 hour until your tomatoes are jammy and roasted.
  • Make your homemade basil pesto. While your tomatoes are roasting, make your pesto. In a food professor, blender or mortar and pestle and add in your basil. Then add in your garlic, sunflower seeds, grated parmesan and salt and pepper. Pulse a few times.
  • As you’re running the processor on low, slowly start streaming in your olive oil until emulsified a little a time, until all the 1/2 cup of oil is added in. Blend and pulse to combine. Set aside until your tomatoes are ready, in the fridge if you do need!
  • Assemble your sandwich. Take your baguette and cut in half vertically. You can toast your bread with a little bit of olive oil and/or butter if you would like here, or you can keep them untoasted.
  • Spread on your pesto on both sides and then on the bottom part on the bread, add your mozzarella/burrata, prosciutto, and then the confit tomatoes. Cover and slice horizontally. Serve!
  • As another alternative, you can serve these open-faced as well!
Like this recipe? Rate and comment below!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating