Panini Caprese

Ingredientes

• 2 Tablespoons butter (at room temperature)
• 4 slices Italian or sourdough bread
• 4 ounces fresh mozzarella (sliced)
• 1 large tomato (sliced)
• Salt and pepper
• 4 Tablespoons homemade pesto
• 1 teaspoon balsamic reduction

Preparación

1. 1

   Butter the outsides of two pieces of bread. Be generous here! You want the butter to cover every surface of the bread.

2. 2

   Spread the unbuttered sides of the bread with pesto, then layer it with thick slices of mozzarella and tomato. Season the tomato with salt and pepper. Add a little balsamic drizzle, and sandwich it together.

3. 3

   --- To make in a panini press: ---

4. 4

   Grease the press with oil, close the lid, and preheat. Most presses have an indicator light to let you know it is preheated. If yours doesn’t, wait about 5 minutes for it to preheat.

5. 5

   Place the sandwich in the press and lower the lid, applying pressure with your hand. Cook for about 5-7 minutes, checking periodically, until the bread is evenly golden and cheese is melted.

6. 6

   --- To cook on the stove top: ---

7. 7

   I recommend using a non-stick grill pan to get the classic panini marks, but you can use a regular pan as well.

8. 8

   Place the pan on the stove top and heat to medium heat. Add the sandwich. Cook about 3 minutes on the first side. When it’s golden, flip over.

9. 9

   To mimic the “press” of a panini maker, place a piece of heavy cookware on top of the sandwich while the second side cooks, another 2-3 minutes. A cast iron skillet, large heavy mixing bowl or even a baking sheet and the pressure of your hand works great for this.