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Caprese Panini

Warm, pressed sandwiches with fresh mozzarella, tomato, basil, and a balsamic drizzle — Italian lunch perfection.

lunch • prep: 10 min • cook: 8 min • serves 4

Ingredients

  • 8 slices ciabatta or sourdough bread
  • 8 oz fresh mozzarella, sliced
  • 2 large tomatoes, sliced
  • 12 fresh basil leaves
  • 2 tablespoons balsamic glaze
  • 2 tablespoons pesto
  • 2 tablespoons butter, softened
  • Salt and pepper to taste

Instructions

  1. Build the sandwiches: Spread pesto on the inside of each bread slice. Layer mozzarella, tomato slices, and basil leaves. Drizzle with balsamic glaze. Season with salt and pepper. Close the sandwiches.

  2. Butter the outside: Spread softened butter on the outside of each sandwich.

  3. Press and cook: Heat a skillet or panini press over medium heat. Cook sandwiches for 3-4 minutes per side, pressing down with a spatula (or use a second heavy pan as a press) until the bread is golden and cheese is melted.

  4. Serve: Slice in half on the diagonal. Serve immediately.

Notes

  • Storage: Best eaten fresh while the cheese is still melty.
  • Variations: Add prosciutto or turkey. Swap pesto for sun-dried tomato spread.
  • Tips: Room temperature tomatoes have way more flavor than cold ones. And pat them dry to prevent soggy bread.