Caprese Panini
Fresh mozzarella, tomato, basil, and pesto pressed in ciabatta until the cheese oozes—an Italian-American panini for lunch or light dinner. Press until piping hot and fully melted.
🛒Ingredients
- 1 large ciabatta loaf, cut into 4 portions and split (or 4 ciabatta rolls)
- 8 ounces fresh mozzarella, sliced
- 2 ripe tomatoes, sliced
- 1/4 cup basil pesto
- Fresh basil leaves
- 1 tablespoon olive oil
- Balsamic glaze optional
- Pinch of salt
🔧Kitchen Tools Needed
- Panini press or skillet + weight
- Pastry brush
📝Instructions
- 1
Brush cut sides lightly with olive oil; spread pesto on both sides.
- 2
Layer mozzarella, salted tomato, and basil. Close sandwiches.
- 3
Press in a panini press (or skillet with weight) over medium heat 4–6 minutes until bread is crisp and mozzarella is fully melted and hot.
- 4
Drizzle balsamic glaze if using; serve immediately.
- 5
Best fresh. Refrigerate leftovers within 2 hours; reheat in a press or oven until hot.
🥗Nutrition Information
⚡Calories per serving: 480
🏷️Recipe Tags
❓Frequently Asked Questions
No press?
Use a cast-iron skillet on top of the sandwich as a weight.
Add chicken?
Add sliced chicken cooked to 165°F for a heartier panini.
Sourdough?
Works if sturdy enough to press.
Make ahead?
Slice ingredients ahead; assemble and press to order.
Food safety?
Heat until cheese is melted and hot; chill leftovers within 2 hours.
