Caprese Panini
A warm, pressed sandwich featuring fresh mozzarella, tomatoes, and basil.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Preheat a panini press or a heavy cast-iron skillet over medium heat. If using a skillet, have a second heavy pan ready to press the sandwich.
- 2
Lightly brush the inside of both ciabatta halves with a small amount of extra-virgin olive oil.
- 3
Arrange the thick slices of fresh mozzarella on the bottom half of the ciabatta, covering the surface.
- 4
Layer the tomato slices over the cheese. Season the tomatoes with a tiny pinch of salt and cracked black pepper. Drizzle the thick balsamic glaze generously over the tomatoes.
- 5
Arrange the fresh basil leaves in an even layer on top of the glazed tomatoes, then cap with the top half of the ciabatta. Brush the exterior crusts with the remaining olive oil.
- 6
Press the sandwich in the panini maker for 4-5 minutes (or use the skillet method with a heavy weight) until the bread is deeply toasted with grill marks and the mozzarella is warm and gooey.
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