Caprese Panini
Pressing a Caprese sandwich until the mozzarella melts transforms a cold classic into something warm and substantial. Use fresh mozzarella packed in water, not the low-moisture block kind — it melts into creamy ribbons rather than turning rubbery. A drizzle of balsamic after pressing keeps the acidity bright. Serve this with Tomato Bruschetta.
Lunch · Panini · Vegetarian · 15 min
Ingredients
- 2 ciabatta rolls or rustic Italian bread, split horizontally
- 8 ounces fresh mozzarella, sliced ¼-inch thick
- 1 large ripe tomato, sliced ¼-inch thick
- 8 –10 fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze (reduction)
- flaky sea salt
- freshly ground black pepper
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Steps
- Preheat a panini press to medium-high, or heat a large cast-iron skillet over medium heat.
- Drizzle the cut sides of the bread with the olive oil.
- On the bottom half of each roll, layer the mozzarella slices, followed by the tomato slices (seasoned with a pinch of salt and pepper), and then the basil leaves. Drizzle the balsamic glaze over the basil.
- Close the sandwiches with the top halves of the bread and press down gently.
- Place the sandwiches in the panini press and cook until the bread is golden brown and crispy and the cheese is melted, 4 to 5 minutes. If using a skillet, place the sandwiches in the pan and set a heavy skillet or foil-wrapped brick on top; cook for 3 to 4 minutes per side.
- Let the panini rest for 1 minute off the heat, then slice in half on a diagonal and serve warm.
Tips & Variations
Make Ahead
Not ideal for make-ahead — the tomatoes will make the bread soggy. You can slice the mozzarella and tomatoes and wash the basil up to a day ahead; store separately in the fridge.
Storage
Best eaten immediately. If you must store, wrap tightly and refrigerate for up to 1 day. Reheat in a panini press or toaster oven — never the microwave, which makes it rubbery.
Substitutions
Use burrata instead of mozzarella for an even creamier center (add after pressing, just before closing). Add sliced prosciutto for a non-vegetarian version. Swap ciabatta for sourdough or focaccia. A swipe of pesto instead of balsamic glaze is excellent.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
