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?

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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!

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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.

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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.

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

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Resources:

Cuisinart Mini-Prep Plus Food Processor

Bamboo Knot Picks (Pack of 300)

Lemon Zester with Protective Cover and Cleaning Brush