Bacon Caprese Melt with Avocado Green Goddess Dressing

Go-to Summer Sandwich

This green goddess caprese melt recipe with bacon, balsamic vinegar, and arugula has quickly become a favorite at our house this summer. This sandwich has everything – melty cheese, juicy tomatoes, salty bacon, sweet balsamic, and an herby green goddess dressing all on a toasty sandwich bun. This recipe makes for a perfect weekend lunch or a light weeknight dinner – hopefully it can become one of your go-to’s as well!

The Supplies

Ingredients

To make this bacon green goddess caprese melt with avocado green goddess dressing, you’ll need the following ingredients:

• Avocado
• Greek yogurt
• Fresh parsley
• Fresh basil
• Fresh cilantro
• Garlic powder
• Zest and juice of a lemon
• Jalapeno
• Kosher salt
• Bacon
• Sandwich rolls
• Olive oil
• Beefsteak tomato
• Fresh mozzarella
• Baby arugula 
• Balsamic vinegar

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this bacon green goddess caprese melt, you’ll need the following pieces of equipment:

• Two baking sheets
• Measuring cups and spoons
• Blender
• Cutting board and knife
• Large mixing bowl

Frequent Recipe Questions

Can I make this recipe ahead of time?

• A: This recipe is best enjoyed right after making it. If you’re looking to meal prep components of this recipe, you can prepare the avocado green goddess dressing and cook the bacon. Refrigerate both for up to 3 days and then assemble the sandwich as instructed.

Is the green goddess dressing spicy because of the jalapeno?

• A: It’s not! Removing the seeds and ribs from the jalapeno takes a lot of the spice away from the pepper. This dressing is mild enough, even my 1-year-old enjoys it!

Can I substitute the bacon?

• A: If you don’t eat pork products, you can definitely substitute this recipe with turkey or vegetarian bacon. If you don’t like the taste of bacon at all, you can omit it and just enjoy a tasty caprese melt.

Recipe Tips

When you make this bacon green goddess caprese melt, here are a few tips to make sure it turns out delicious:

• When at the grocery store, look for a fresh mozzarella that’s in a bit of brine. It will taste fresher and likely be of higher quality, making the sandwich taste that much nicer!
• At your second stop at the grocery store, grab a thick cut of bacon. The thicker bacon stands up to the sandwich nicely!

Caprese Melt Recipe Details

Cook the Bacon

To get this recipe started, you’ll first bake the bacon in the oven. Preheat an oven to 400°F and set out  a baking sheet that’s lined with aluminum foil, making sure it wraps over the edges of the tray. Arrange the slices of bacon on the baking sheet, leaving about a half-inch between each. 

Cook the bacon in the oven for about 20 minutes, until the strips of bacon are cooked through and they begin to crisp around the edges. Remove the bacon from the oven and use tongs to carefully transfer the slices onto a paper towel lined plate. Set the bacon aside until you begin assembling the sandwiches.

Make the Green Goddess Dressing

To make the avocado green goddess dressing, add avocado, greek yogurt, lots of tender herbs, lemon juice and zest, a deseeded jalapeno, some water, and a pinch of salt to the pitcher of a blender. Blend the ingredients on high, until the dressing is nice and smooth. 

Assemble the Green Goddess Caprese Melt

Before assembling the sandwiches, switch the broiler in your oven on to high and set out a clean baking sheet.Slice each sandwich roll in half and lightly drizzle the inside of the roll with olive oil. Place each slice, cut side up, on the baking sheet. Layer the slices of mozzarella on the bottom half of each roll. Put the tray under the broiler and toast the buns until the top buns begin to toast and the mozzarella cheese melts.

While the bread is toasting, add the baby arugula to a large mixing bowl. Pour about 2 tablespoons of the avocado green goddess dressing over the arugula and toss to coat the leaves in the dressing.

To assemble the sandwiches, arrange 2 slices of bacon on top of the cheese and then place the slices of tomato on top of that. Drizzle a small amount of balsamic vinegar over each tomato, followed by a handful of the dressed arugula onto the top of everything. Smear extra green goddess dressing onto the inside of the top bun and then add it to the top of the sandwich. Enjoy these sandwiches with a nice glass of lemonade for a perfect summer time lunch!

If you make this bacon green goddess caprese melt with avocado green goddess dressing, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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Fourth of July

Bacon Caprese Melt with Avocado Green Goddess Dressing

Author: Laura Wilkins Cooking Method: Baked, Toasted Cuisine: American Courses: Main Course, Sandwiches

Difficulty: Intermediate Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Cooking Temp: 400  F Servings: 4

Best Season: Summer, Suitable throughout the year

Dietary:

N Nut Free

Description

This green goddess caprese melt is made with tomato, mozzarella, slices of bacon, arugula, balsamic vinegar, and an avocado green goddess dressing.

Ingredients

Scale

1/2x 1x 2x 3x

Avocado Green Goddess Dressing

• 1 large avocado
• ¹⁄₂ cup greek yogurt
• ¹⁄₂ cup fresh parsley
• ¹⁄₂ cup fresh basil
• ¹⁄₄ cup fresh cilantro
• ¹⁄₂ teaspoon garlic powder
• Zest of 1 lemon
• Juice of 1 lemon
• 1 jalapeno, seeds and ribs removed and roughly chopped
• ¹⁄₄ cup water
• ¹⁄₂ teaspoon kosher salt

Caprese Melt

• 8 slices bacon
• 4 sandwich rolls
• 2 tablespoons olive oil
• 1 large beefsteak tomato, halved and sliced
• 8 ounces mozzerella cheese, sliced
• 4 cups baby arugula
• 1 tablespoon balsamic vinegar

Instructions

Bake the Bacon

1. Preheat the oven to 400°F and line a baking sheet with aluminum foil, making sure it wraps over the edges of the tray. Arrange the slices of bacon on the baking sheet, leaving about a half-inch between each one. 

2. Bake the bacon in the oven for 20 minutes, until cooked through and they begin to crisp around the edges. Remove the baking sheet from the oven and use tongs to carefully transfer the slices onto a paper towel lined plate. Set aside until ready to use.

Mix the Green Goddess Dressing

1. Add all of the avocado green goddess dressing ingredients to the pitcher of a blender. Blend the ingredients on high, until a smooth consistency is reached. 

2. Taste and add more salt, if desired. If you prefer a runnier consistency, add more water about 1 tablespoon at a time.

Assemble the Sandwich

1. Preheat the broiler to high and set out a clean baking sheet.

2. Cut each sandwich roll in half and lightly drizzle the inside with olive oil. Place each slice, cut side up, on the baking sheet. Layer the slices of mozzarella on the bottom half of each roll. Place the tray under the broiler and toast the buns until the top buns begin to toast and the cheese melts, about 3-4 minutes.

3. Add the baby arugula to a large mixing bowl. Pour about 2 tablespoons of the avocado green goddess dressing over the top toss to coat. Set aside the remaining dressing.

4. To assemble the sandwich, arrange 2 slices of bacon on top of the cheese and then place the slices of tomato on top of that. Drizzle a small amount of balsamic vinegar over each tomato. Add a handful of arugula onto the top of everything.

5. Smear extra green goddess dressing onto the inside of the top bun. Place the top bun on top of the arugula, squishing it down to keep everything in. Enjoy!