Sun-Kissed Caprese Panini
A golden-pressed panini layered with thick slices of fresh mozzarella, vine-ripened tomatoes, and fragrant basil leaves, all drizzled with aged balsamic glaze. The ciabatta turns impossibly crisp on the outside while the cheese melts into silky pools within. This is the sandwich that makes you close your eyes and pretend you're sitting on a terrace in Positano.
Ingredients
- 2 ciabatta rolls, halved horizontally
- 8 oz fresh mozzarella, sliced 1/4 inch thick
- 2 large vine-ripened tomatoes, sliced
- 8 large fresh basil leaves
+ 8 more ingredients
Instructions
Slice the ciabatta rolls in half and rub the cut sides lightly with the halved garlic clove, pressing just enough to leave a whisper of garlic flavor on the bread.
Drizzle the inside of each roll with extra virgin olive oil, dividing evenly between the four halves.
Layer the bottom halves with sliced mozzarella, overlapping slightly so every bite gets cheese. Season with a pinch of salt, pepper, and red pepper flakes.
Arrange the tomato slices over the mozzarella and sprinkle with dried oregano. Tuck the fresh basil leaves over the tomatoes in a single layer.
Drizzle the balsamic glaze in a zigzag pattern over the basil, then close the sandwiches with the top halves of the ciabatta.
Spread a thin layer of softened butter on the outside top and bottom of each assembled sandwich.
Heat a panini press or heavy skillet over medium heat. Place the sandwiches on the press (or in the skillet with a heavy pot on top) and cook for 3-4 minutes per side until the bread is deeply golden and the mozzarella is melting and stretchy.
Remove from heat, let rest for 1 minute, then slice diagonally and serve immediately while the cheese is still flowing.
Nutrition Estimate
Per serving • Estimated by Blinner AI