Looking for a new summertime sandwich recipe? Try easy Tomato Mozzarella Sandwiches with a sweet and tangy Blueberry Balsamic Reduction.
For me, the best summer meals make use of seasonal produce without requiring a lot of cooking. It’s too hot for the oven, and most of the time, I’d rather be outside than working in the kitchen, anyway.
Salads are a good option—I like to keep Edamame Crunch Salad prepped in the fridge. Sometimes, though, I’m in the mood for bread and in that case, a hearty sandwich is the only way to go.
Sandwiches are especially convenient for summer since they’re quick, packable (prep for hiking, camping or road trips), and typically require little to no cooking. I think meat and cheese sandwiches usually come to mind first, but there are so many good vegetarian options, too.
These Tomato Mozzarella Sandwiches are a little bit Caprese-inspired, but with a little extra sweet and tart kick from blueberries and balsamic vinegar. It’s a summery combination that highlights all of the best seasonal ingredients. My favorite.
How to Make Blueberry Balsamic Reduction
Masking a balsamic reduction sounds a little bit fancy but it’s actually really easy. You’re basically just simmering balsamic vinegar until it cooks down and reduces in volume. This turns the vinegar into a thicker sauce that works great as a sandwich condiment.
To change things up a little bit, this time I added fresh blueberries to the balsamic reduction.
To make it, add a 50/50 mix of balsamic vinegar (I like aged) and fresh blueberries to a small pot. Bring to a boil and then reduce the heat to low and simmer. Once the volume reduces by about half, turn off the heat, taste, and add a little salt until the flavor is just right.
How to Make Tomato Mozzarella Sandwiches
Once the Blueberry Balsamic is prepped, you can turn off the stove. All of the cooking is done. (Yay!)
To assemble the sandwiches, put the halved sandwich rolls (I used Ciabatta) on a flat surface and begin layering up the ingredients. Add arugula and sliced fresh mozzarella, and then drizzle the Blueberry Balsamic Reduction on top.
Next, top with sliced tomato and red onion, and finish it off with a few fresh basil leaves.
Put the remaining halves of the rolls on top, slice in half if you want, and you’re done! There’s a reason sandwiches are a lunchtime staple. So easy, so good.
Can you make tomato mozzarella sandwiches ahead of time?
I like these sandwiches best when they’re just made because the bread tastes fresh and the warm Blueberry Balsamic slightly softens the fresh mozzarella cheese in a way that’s just delicious.
But don’t get me wrong, these Tomato Mozzarella Sandwiches are tasty leftover, too. Between testing and photographing, I think I’ve had six in the past week, so you can trust me. I’m experienced with this!
You can store leftover sandwiches in an airtight container and refrigerate for about three days.
Tip: I like to reheat leftover sandwiches in a 350ºF oven for about five minutes to warm the bread and soften the cheese a little bit.
Potential Ingredient Substitutions:
- If you don’t have fresh blueberries, try substituting frozen berries instead. You can also reduce balsamic vinegar on its own to omit the blueberry flavor.
- Try sliced tofu (raw or crispy) instead of mozzarella for a vegan and dairy-free option
- Use gluten-free bread if needed. You could also use a tortilla to turn this into a wrap. (Lettuce/Collard wraps are refreshing for summer, too!)
- Instead of baby arugula, feel free to swap in fresh spinach or any other lettuce you have on hand
These Tomato Mozzarella Sandwiches are everything I’m craving for lunch, or even a quick and easy dinner, especially when it’s really hot out. Hope you’re able to try them!
- ½ cup blueberries
- ½ cup balsamic vinegar
- ¼ teaspoon salt
- 4 sandwich rolls (such as ciabatta rolls), halved and warmed if desired
- 1 cup baby arugula
- 8 ounces fresh mozzarella, sliced
- 1 large heirloom tomato, sliced
- ¼ cup thinly sliced red onion
- 8-12 fresh basil leaves
Add blueberries and balsamic vinegar to a saucepan and bring to a boil. Once boiling, reduce heat to low and simmer 20 minutes, or until the volume is reduced by half. Remove from heat, add salt to taste, and set aside.
Place open sandwich rolls on a flat surface. Divide the arugula, mozzarella, and Blueberry Balsamic Reduction between the sandwich rolls. Top with tomato, red onion, and basil.
Store leftovers in an airtight container and refrigerate for up to three days.
Looking for more vegetarian sandwich recipes?
- Award-Winning Garlic Tarragon Roasted Beet Sandwiches
- Vegan Cranberry Chickpea Salad Sandwiches
- Favorite Sweet Potato Hummus Sandwich
- Crispy Eggplant BLTs with Harissa Mayo
- Eggplant Pita Wraps with Lemon Saffron Tahini
Did you try this recipe?
Rate and leave a comment below, or tag me (@GratefulGrazer) if you share on Instagram. I’d love to hear how it went!