Caprese Club Sandwich with Basil Aioli

This Caprese Club Sandwich with Basil Aioli is a lifesaver right now.

You guys, I’m on day 4 of back to working full time again at school, rather than at home. Day 4 of teacher meetings, with not even any kids yet.

I. Am. Tired.

Have you seen these memes?

All of these memes are on point, but you guys, still NONE of them compare to the current reality of teachers. There needs to be a meme that says, “Ain’t No Tired Like Teacher During a PANDEMIC Tired.” For reals. 😣

Since, I am dragging, both physically and mentally, I am pulling out all my ideas for simple, yet satisfying dinners right now. This sandwich is so good for how darn easy it is. It looks and tastes like a dressed-up Club Sandwich you’d buy at a restaurant, so your family won’t even need to know how super easy it is. 😂. Regular Club Sandwiches are good, but this Caprese Club Sandwich with Basil Aioli is so, so, so good. And since I’m overflowing with garden tomatoes and fresh basil right now, this one will be made on repeat.

Did I mention how good this is? 😂

How to Make Caprese Club Sandwich with Basil Aioli

The First Layer = Meat & Cheese

You will need 3 total pieces of bread per sandwich. I chose this Farmhouse Hearty White bread, but you can use whatever you prefer. The bigger sized “artisan” loaves work better though. You need some substantial bread to hold up this double-decker sandwich.

Pop your bread slices in the toaster and brown ’em up a bit.

Build your first layer with one piece of bread, the cheese slices, shaved turkey and several slices of bacon. This recipe is very customizable, so load it up to suit the preferences and appetite levels of your various family members. Love bacon? Pile on more! Cheese is your thing? Add extra slices!

Fresh Basil Aioli (aka what dreams are made of...)

Now, this Basil Aioli my friends, is what puts this sandwich over the top. I don’t even have the words to describe how delicious it is. 🤪

All you have to do is whirl some fresh basil around in your food processor (I used the mini one) with some mayo, garlic, and lemon juice/zest.

I spread a big slather of this on each bread slice of the sandwich, and it was so fabulous, I ended up literally dipping my sandwich directly in the bowl between bites. This is what makes this sandwich. Please don’t skip this sauce or you will be sad.

The Second Layer = Lettuce & Tomatoes (and more aioli!)

Add a second piece of bread, generously spread with more Fresh Basil Aioli, then layer on some lettuce (I used Romaine), and some thick slices of fresh tomatoes. Oh, my, word.

Top with the last piece of toasted bread. Carefully cut in half diagonally, and then cut each half again, so you end up with 4 triangles. Use a toothpick or bamboo skewer to hold each piece together.

Serve with pickle spears, chips or fresh veggies (which would also be great dipped in that basil aioli 😜), and dinner is served! It doesn’t get much easier than that.

Basil Aioli

Niky @ The House on Silverado
This fresh basil aioli is the secret ingredient for my Caprese Club Sandwich. It would be delicous on chicken or even a burger, too!
Prep Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 5 minutes
Course Condiment
Cuisine American
Servings 6
Calories 156 kcal


  • 1 cup mayo
  • cup fresh basil leaves
  • 1 tbsp fresh garlic
  • 1 tbsp lemon juice
  • 1 tsp lemon zest


  • Combine mayonnaise and basil in a food processor; blend until well mixed and mayonnaise turns slightly green.
  • Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.


*nutrition facts calculated using


Serving: 1Calories: 156kcalCarbohydrates: 10gProtein: 0.6gSaturated Fat: 1.9gCholesterol: 10mgSodium: 279mgPotassium: 21mgFiber: 0.1gSugar: 2.6gCalcium: 13mg
Keyword aioli, basil
Tried this recipe?Let us know how it was!

Wishing you peace, strength & easy dinners as you navigate uncharted waters,

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18 thoughts on “Caprese Club Sandwich with Basil Aioli

  1. 5 stars
    Thanks so much for sharing this awesome post with us on Full Plate Thursday,533. We featured your post and just pinned it!
    Hope you come back soon!
    Miz Helen

  2. Your sandwiches look delicious but what had be was GARDEN TOMATOES!!!!! We have to wait until September and that is a very long way away. I am completely envious. Thank you for contributing to Fiesta Friday. I hope you are able to get some rest. I think actual in person gatherings are going to be even more stressful because of the over stimulation, we have gotten used to pandemic mode solitude.

  3. Oh my gosh Nicky!! I literally want to run into the kitchen and make this right now!! Thanks for the recipe, especially the aioli! I am in awe of you teachers during this pandemic – you are amazing, and you totally deserve to have someone else make your fabulous dinner sandwiches for you while you sit on the couch with your favorite drink and your feet up! Really – thanks for being there for our kids!

    1. You’re quite welcome, Barbara. I hope you’ll let me know your thoughts if you decide to give it a try. And thank you so much for your sweet words about teaching. It’s been a rough year, but brighter days are in sight. :-)

  4. That really does look amazing and now I’m hungry! I can only imagine how stressful and exhausting it must be for teachers this year. As a parent, I am frustrated and exhausted and I am only just get the information filtered down about school starting and such. We still have 2 more weeks until school is back in session. Hang in there! And thank you for doing the job you do!


  5. 5 stars
    I am making your Basil Aioli to use for a spread this week, can’t wait to try it! Thanks so much for sharing your talent with us at Full Plate Thursday and please come back soon!
    Miz Helen

  6. Oh wow! That looks so good!! It is nearly dinner time here and I am wishing I had these ingredients on hand for tonight. Oh well, I’ll pin this and make them another time.

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