Slice your sourdough bread if it isn't already, then lightly toast both slices to give them structure and prevent sogginess from the juicy tomatoes and fresh ingredients. While the bread is still warm, rub the cut side of the garlic clove across each slice to infuse subtle garlic flavor throughout. Drizzle about 1/2 tablespoon of extra virgin olive oil onto each toasted slice, distributing it evenly. I find that toasting the bread is essential for a caprese sandwich—it creates a barrier that keeps the sandwich from becoming soggy while the warm bread helps the flavors meld together beautifully.

On the bottom bread slice from Step 1, layer the fresh arugula first to create a peppery base. Arrange the tomato slices on top, then layer the fresh mozzarella cheese slices between and over the tomatoes. Tear the basil leaves and distribute them generously throughout the layers, tucking some between the cheese and tomato slices for maximum flavor distribution. The order matters here—arugula on the bottom prevents it from getting crushed, while basil interspersed throughout the layers releases its aroma as you bite through.

Sprinkle the kosher salt, black pepper, and dried oregano evenly over the layered vegetables and cheese. The salt and pepper should season all the components, while the oregano adds an herbal note that complements the basil. Drizzle the balsamic glaze over the top layer in a thin, even stream—I like to use about half the amount and save the rest to drizzle again after closing the sandwich for a concentrated burst of sweet acidity in each bite.

Place the top bread slice from Step 1 onto the layered filling, pressing gently to bring all the ingredients together without squashing them. If desired, you can cut the sandwich in half diagonally for easier handling and presentation. Serve immediately while the bread is still warm and the flavors are at their peak.