Caprese Sandwich with Prosciutto and Basil Oil

Prepare the basil oil: Bring a small pot of water to boil and set up an ice bath by filling a bowl with ice water. Blanch 1.5 cups fresh basil leaves in boiling water for 15 seconds to preserve their bright green color, then immediately transfer to the ice bath with a slotted spoon. Let cool for 2 minutes, then drain and gently squeeze out excess water using paper towels.

Place the blanched basil in a blender with 0.75 cup extra virgin olive oil, 1 minced garlic clove, 1 TBSP fresh lemon juice, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Blend on medium-high speed for 45 seconds until smooth and vibrant green, stopping to scrape down sides as needed. Pass through a fine-mesh strainer lined with cheesecloth into a small bowl, pressing gently to extract all oil. Set aside.

Slice the 2 ciabatta loaves horizontally to create 4 sandwich bases and 4 tops. If the bread is very thick, use a serrated knife to carefully slice each half slightly thinner to make assembly easier.

Pat dry the 8 oz fresh mozzarella with paper towels and slice into 12 thin pieces (about 0.25 inch thick). Set aside on a clean plate.

Wash and slice the 2 ripe tomatoes into 12 thin slices (about 0.25 inch thick), discarding the ends. Pat dry with paper towels to remove excess moisture.

Assemble the sandwiches: Lay out the 4 ciabatta bases on a clean work surface. Drizzle 1 TBSP of the prepared basil oil on each base.

Layer 2 slices of mozzarella on each base, then top with 2 slices of tomato, slightly overlapping.

Arrange 2 slices of prosciutto on top of the tomato, folding gently to fit.

Add a handful of fresh arugula (about 0.5 cup per sandwich) on top of the prosciutto.

Drizzle 0.5 TBSP aged balsamic vinegar over the arugula on each sandwich.

Place the ciabatta tops on each sandwich and press gently to secure all layers.

Cut each sandwich in half diagonally and serve immediately on a clean cutting board or platter.