There are sandwiches you eat...and sandwiches you remember. This Peach Caprese BLT is one of the memorable ones. It's summery, juicy, savory, creamy, and just a little bit spicy, all layered on soft, airy focaccia.
I first had a version of this sandwich while exploring Sonoma with a good friend. We wandered into a little spot in the Carneros Valley...and ordered their take on a peach Caprese BLT. It had all the makings of something amazing: peaches, mozzarella, arugula, and bacon. But it needed a little something more...
So, I came home and started playing around.
I wanted something with more contrast and a touch of brightness, so I made a basil-jalapeño mayo with a little fresh garlic and pickled jalapeño juice to balance the sweetness of the peaches. It's now one of my favorite summer sandwiches, and hopefully you'll love it too.
Why You'll Love This Peach BLT
- Sweet + salty: Juicy peaches play against salty bacon. Tip: You can make some crispy prosciutto instead of bacon to add an Italian flair to this sandwich.
- Creamy + spicy: The fresh mozzarella and basil mayo give the perfect amount of tang and richness.
- Peak summer vibes: This sandwich is all about making the most of peach season and highlighting their juicy freshness.
- Easy to scale: Make this sandwich for lunch, brunch, a picnic, or a casual dinner with friends.
Tips for the Best Peach Caprese BLT
- Use high-quality ingredients. This sandwich is simple and the ingredients really shine. For best results, use the best produce, bread, and bacon you can find...well, and afford.
- Choose fresh arugula for a peppery bite and vibrant texture.
- Opt for fresh mozzarella; it adds creaminess without overpowering the peaches. Dry mozzarella will add more salt to the sandwich.
- Use a good quality mayo. I prefer to use Best Foods or Hellman's mayonnaise. They are higher quality and don't have a lingering aftertaste that some mayos can have.
- Use ripe, juicy peaches. Let them sit on the counter a day or two if needed to reach peak flavor (if you're planning ahead).
- Most important: get great focaccia. Use a light, airy focaccia that won't overwhelm the sandwich. The bread should complement, not compete.
Ingredients You'll Need
For the Sandwich:
- 2 slices focaccia 2.5 2.5-inch by 2.5-inch slices (store-bought or make your own)
- olive oil for grilling the focaccia
- 6-8 slices thick-cut bacon or 6-8 thin slices prosciutto
- 1 ripe peach, thinly sliced
- 4 oz fresh mozzarella, sliced
- 1-2 cups arugula (or baby greens of choice)
- 2-3 tablespoons basil-jalapeño mayo (recipe below)
- 1-2 teaspoons white balsamic vinegar or peach vinegar (optional)
- Flaky sea salt and freshly cracked black pepper
Basil-Jalapeño Mayo:
- ¼ cup good-quality mayo
- 1-2 tablespoon chopped fresh basil
- 1-2 tablespoon chopped pickled jalapeños
- 1 teaspoon jalapeño brine
- 1 small garlic clove, grated
Instructions
- Make the mayo : Mix all aioli ingredients in a bowl until smooth.
- Cook the meat: Cook bacon in a pan, or bake in a 375°F oven until crisp.
- Grill the focaccia: Lightly toast the bread on a grill or griddle pan for the best texture possible.
- Assemble: Spread mayo, layer arugula, mozzarella, peaches, and bacon. Drizzle vinegar, salt, and pepper, then top with the other slice of focaccia.
- Serve: Slice and enjoy with a salad, crispy fries, or potato chips.
Make Ahead & Storage Tips
- Mayo: Make up to 3 days in advance and store in an airtight container.
- Meat: Cook the bacon ahead and store it in the fridge. Rewarm briefly in a pan or toaster oven for a crispy texture.
- Assembly: For best results, assemble the sandwiches just before serving so the bread doesn't get soggy. Although I did take these sandwiches on a picnic and they were fantastic. The bacon wasn't as crispy, but they were still delicious.
Entertaining Ideas
- Make a sandwich board: Toasted focaccia slices, a variety of cheeses, greens, peach slices, mayo, and both bacon and prosciutto and let guests build their own.
- Serve it for brunch, lunch, or casual dinner with wine and seasonal sides.
- Mini versions would be perfect for summer parties or garden party gatherings, served with a nice Rosé wine or iced tea.
Recipe
Crazy Good Peach Caprese BLT
Enjoy the best of summer with a Peach BLT! This sandwich combines creamy mozzarella, fresh, juicy peaches, and basil jalapeno mayo on airy grilled focaccia for unforgettable flavor.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- Blackstone or Griddle or cast iron pan
Ingredients
For the Sandwich:
- 2 squares focaccia bread 2.5x2.5 inch squares (store-bought or make your own)
- olive oil for grilling the focaccia
- 6-8 slices thick-cut bacon
- 1 large peach ripe, thinly sliced
- 4 oz fresh mozzarella sliced
- 1-2 cups arugula or baby greens of choice
- 2-3 tablespoons basil-jalapeño mayo recipe below
- 1 teaspoon white balsamic vinegar or peach vinegar, for drizzling over the arugula, optional
- Flaky sea salt and freshly cracked black pepper to taste
Basil-Jalapeño Mayo:
- ¼ cup good-quality mayo Best Foods, Hellmans or Dukes
- 1-2 tablespoon fresh basil finely chopped
- 1-2 tablespoon pickled jalapeños finely chopped, adjust to your spice level preference
- 1 teaspoon jalapeño brine
- 1 small garlic clove grated with a microplane
Instructions
- Make the mayo: In a small bowl, stir together the mayonnaise, basil, chopped pickled jalapeños, jalapeño brine, and garlic until smooth. Taste and adjust salt if needed. Refrigerate until ready to use.
- Cook the bacon: Place the bacon strips in a cold skillet, making sure they don't overlap. Turn the heat to medium and let the bacon cook slowly, allowing the fat to render. Cook for 8-12 minutes, flipping occasionally, until the bacon is crispy and golden brown. Transfer to a paper towel-lined plate.
- Slice and grill the bread: Start by cutting the focaccia into 2½-inch by 2½-inch squares using a sharp bread knife or serrated knife. Once you've portioned the bread into squares, take each square and carefully slice it horizontally through the middle, creating a top and bottom half, just like a sandwich bun. Drizzle the focaccia slices lightly with olive oil and griddle over medium heat for 1-2 minutes per side until lightly golden.
- Assemble: Spread a generous layer of basil-jalapeño mayo onto each slice of focaccia. Layer bacon, fresh mozzarella slices, and peach slices. Top with the arugula, drizzle the arugula with vinegar, and season with salt and pepper. Add the top slice of focaccia and gently press. Cut in half and serve right away or wrap for later.
Nutrition
Serving: 1sandwichCalories: 821kcalCarbohydrates: 41gProtein: 32gFat: 59gSaturated Fat: 22gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 116mgSodium: 1493mgPotassium: 416mgFiber: 3gSugar: 10gVitamin A: 1084IUVitamin C: 6mgCalcium: 315mgIron: 1mg
Tried this recipe?Let us know how it was!
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