Elevate your lunch game with this sophisticated Open-Face Caprese Sandwich featuring fresh mozzarella, cherry tomatoes, and the perfect balance of peppery arugula with mild sunflower shoots. It’s a restaurant-quality meal you can make at home in minutes!
This isn’t your ordinary sandwich! The combination of creamy fresh mozzarella, sweet cherry tomatoes, and fresh basil creates the classic caprese flavors, while our sunflower shoots add a mild crunch that perfectly balances the peppery arugula. It’s simple elegance on a plate.
What Makes This Special
- Perfect microgreens pairing – sunflower shoots tame the bite of arugula
- Fresh, local ingredients – showcase the best of summer produce
- Quick gourmet meal – ready in under 10 minutes
- Beautiful presentation – perfect for entertaining or treating yourself
- Customizable – adjust microgreens to your taste preference
The Greensted Touch
Our fresh sunflower shoots are the secret ingredient that makes this sandwich extraordinary. Their mild, nutty flavor and tender crunch provide the perfect contrast to peppery arugula, creating a balanced, sophisticated bite every time.
Pro Tips:
- Use quality artisan bread – it makes all the difference
- Don’t skip grilling the bread – it adds amazing texture
- Fresh basil chiffonade (thin ribbons) distributes flavor perfectly
- Let the caprese mixture sit for a few minutes to meld flavors
Perfect Pairings:
- Light summer soup
- Fresh fruit salad
- Crisp white wine or iced tea
- Side of mixed greens
All ingredients for this gourmet sandwich are available at The Greensted in downtown Zumbrota! From our fresh sunflower shoots and arugula to quality mozzarella and seasonal tomatoes.
Recipe credit: Today Magazine MN

Open-Face Caprese Sandwich
Ingredients
- 2 slices Lunds & Byerly's Minnesota Nice Artisan Bread
- Extra virgin olive oil
- 8 oz fresh mozzarella cubed
- 2 oz cherry tomatoes halved
- 2 tbsp fresh basil leaves chiffonade
- 2 tbsp balsamic glaze
- Salt and Pepper to taste
- 1/2 cup arugula
- 1/2 cup Sunflower Shoots
Instructions
- Brush bread with olive oil and grill 1-2 minutes per side over medium heat. To cook on the stovetop: heat oil in a skillet over medium high heat and cook bread 1-2 minutes per side.
- In a bowl, combine mozzarella, tomatoes, basil, 1 tbsp, and balsamic glaze. Add salt and pepper to taste; toss to coat. On toasted bread, layer arugula, sunflower shoots, and caprese mixture; garnish with chiffonade of basil.