entree · sandwich

Turkey Caprese Sandwiches

Where do you carry your stress?

I always carry my stress in my neck. If I’m incredibly stressed out, my neck will hurt to no end. I’ve got a nice neck massager that I’ll use until the thing falls apart on my worst days.

It takes a lot to stress me out nowadays. I utilize a ton of calming techniques so I don’t get to the point of freaking out. Every Sunday I take a long bath with candles, aromatherapy, and meditation music. I use breathing techniques throughout the week when I start to feel overwhelmed. I try to stay as calm as possible, but my neck takes the brunt of everything.

One way to de-stress (and forget about my aching neck): cooking. Sundays are probably my favorite day of the week because that’s the day I get to meal prep and take a calming bath (not at the same time, of course).

This Sunday I made five recipes, all new to me, and each one was a banger. Talk about an unstressful day—here I was melting chocolate and sauteing onions and the furthest thing from my mind was all my daily stressors.

Turkey Caprese sandwiches were the first thing I made this weekend, and they’ll be the last thing for me to forget. These oven-baked sandwiches are KING. They’re easy to meal prep and keep in the fridge for a grab-and-go lunch for the workweek.

If you can, use your balsamic vinegar or balsamic glaze AFTER baking. I made the mistake of putting it on the sandwich pre-bake, which led to a soggy bottom.


Turkey Caprese Sandwiches

  • Servings: 6
  • Difficulty: Easy
  • Print

Oven-baked turkey sandwiches with mozzarella, tomatoes, and basil.


  • 12 slices of turkey deli-meat
  • 12 slices fresh mozzarella
  • 6 ciabatta rolls, cut in half
  • 1/4 cup fresh basil, chopped
  • 2 Roma tomatoes, sliced
  • salt & pepper
  • 1/2 cup shredded Italian-style cheese (blend of fontina, mozzarella, parmesan)
  • 1/4 cup balsamic vinegar or balsamic glaze
  • 2 TBS. mayonnaise (can omit or use pesto instead)
  • Directions

    1. Lay out the bottoms of ciabatta rolls in a large baking dish. Spread mayonnaise on bottom halves (or pesto if you’re using pesto instead).
    2. Top with a sprinkle of shredded Italian cheese, two slices of turkey per sandwich, 1-2 slices of tomato, salt and pepper, 2 slices of fresh mozzarella, and a sprinkle of basil.
    3. Put tops on the sandwich and bake at 350 degrees for 10-15 minutes, or until cheese is melted and ciabatta is toasted.
    4. Once slightly cooled, open up sandwich and drizzle with balsamic vinegar/glaze. Serve.

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