Discover the power of a panini press with this tasty toasted sandwich.
Want to feel like you’re eating at an Italian diner in the comfort of your own home? This cheesy, easy caprese panini is for you. It’s so simple, yet packed with classic caprese ingredients. Melted mozzarella, tangy tomato, fresh basil, and rich balsamic vinegar—this combo is too classy to pass up.
The first caprese panini I ever had was at Panera, shortly before discovering the wonders of a panini press at home. But as I would soon learn, perfect paninis aren’t just for professional chefs. If you have a press and just six simple ingredients, this five-star sandwich is well on its way to your plate.
Named for the southern island of Capri, caprese has been part of Italian cuisine for at least a century. It harmonizes Mediterranean ingredients that can be used in a wide variety of ways, like Caprese Salad or even Cauliflower Caprese Skillet. Whether you keep it simple or dress it up, caprese is one of the easiest blends in any cookbook. Take advantage of this effortless recipe for both casual lunches and special picnics. You and your guests won’t be disappointed!
A panini press alternative
If you don’t have a classic panini press, but you still want to make a stellar toasted caprese sandwich, don’t fret. You can pan-fry it instead. Assemble the sandwich and set it aside. Add butter to a pan over medium heat. When the melted butter starts to sizzle, add the sandwich and toast it like this for 3-5 minutes. Carefully use a spatula to flip it, cooking the other side for the same amount of time. Flip again if necessary, until both sides are golden brown and lightly crisp. It might not have the same classy panini press look, but the taste will be just as delightful.
How do I store leftovers?
Ideally, this panini is best enjoyed fresh, because after a while, the bread will get soggy due to the moisture from the tomato and balsamic vinegar. That said, you can store any leftover panini in an airtight container in the fridge. I recommend storing it for no longer than 2 days. You can either enjoy it cold, at room temperature, or reheat it in a panini press or in a pan on the stove until warmed and crispy.
Serving suggestions
The beauty of a caprese panini is that it’s so versatile. You can serve it for lunch, dinner, or even as an antipasto (“before the meal” dish). To keep your meal light and bright, pair it with Spring Salad, Roasted Tomato Soup, Mediterranean Quinoa Salad, or Watermelon Salad. Alternatively, serve it with a hearty main like Butternut Squash Risotto, Lamb Meatballs, Phyllo Dough Pizza, or Creamy Tomato Pasta.
Ingredients
- 2 slices sourdough or ciabatta bread
- 2 tablespoons olive oil
- 4 slices fresh mozzarella cheese
- 1 large tomato thinly sliced
- A handful of fresh basil leaves
- 1 teaspoon balsamic vinegar
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your panini press to medium heat. Brush one side of each bread slice with olive oil.
- Place the slices, oiled side down, on a clean work surface.
- On the un-oiled side of each slice, layer the fresh mozzarella slices, tomato slices, and basil leaves. Drizzle with balsamic vinegar and season lightly with salt and pepper. Top with the second bread slice, ensuring the oiled side is facing outward.
- Place the sandwich in the preheated panini press, and grill for 5 to 7 minutes until the bread is golden and the cheese is just starting to melt.
- Remove the panini from the press. Let it cool briefly, slice it in half, and serve warm.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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