Caprese Panini

Golden and gooey Caprese Paninis combine fresh mozzarella and tomatoes with basil pesto for a sandwich that's perfect summer comfort food.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Butter the outsides of two pieces of bread. Be generous here! You want the butter to cover every surface of the bread.
2. 2Spread 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. 4Grease 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. 5Place 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. 7I recommend using a non-stick grill pan to get the classic panini marks, but you can use a regular pan as well.
8. 8Place 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. 9To 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.