Fresh Mozzarella, Beet, and Basil Sandwiches

Photo by Sarah Karnasiewicz
Read Reviews
  • Makes 2 large sandwiches
  • Hands-On Time
  • Total Time

This colorful twist on a classic caprese swaps in sweet beets for slices of tomato. The result? A sweet, earthy sandwich that shows off the creaminess of fresh mozzarella and the bright, herbal tang of basil.


  1. Check 4 slices ciabatta bread or 2 sturdy sandwich rolls, sliced
  2. Check 2 teaspoons olive oil
  3. Check ½ teaspoon balsamic vinegar
  4. Check 2 small beets, cooked and cut into 1/2-inch slices
  5. Check 2 ounces fresh mozzarella cheese, cut into 1/4-inch slices
  6. Check 6 fresh basil leaves
  7. Check ½ teaspoon freshly ground black pepper
  8. Check ¼ teaspoon kosher salt


  1. Drizzle 2 slices of ciabatta (or 2 split rolls) with olive oil and vinegar. Layer on the beets, mozzarella, and basil. Season with salt and pepper. Sandwich with the remaining slices and press down gently but firmly.
  2. Wrap sandwiches tightly with plastic film or wax paper if you are packing them, or serve immediately.