Caprese Panini Recipe

Make aioli

In a small food processor or blender, combine 1 cup fresh basil leaves, 1/2 cup mayonnaise, 2 tbsp grated Parmesan, 2 tbsp extra-virgin olive oil, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper. Pulse until smooth but slightly textured. Scrape down sides and taste; adjust salt or lemon as needed. Transfer to a small bowl and refrigerate while assembling sandwiches.

In a small bowl, mash together 2 tbsp unsalted butter, 1 tsp minced garlic, 1 tsp finely chopped parsley, 1/2 tsp olive oil and 1/8 tsp salt until smooth and spreadable. Keep at room temperature if grilling immediately; refrigerate briefly if needed to firm.

Slice the focaccia horizontally to create top and bottom pieces large enough for 4 sandwiches. If the loaf is large, cut into four equal sandwich-sized portions. Lightly hollow or flatten interior crumb if necessary to allow fillings to sit evenly.

Slice the fresh mozzarella into 1/4-inch (about 6 mm) slices. Pat slices dry with paper towel to remove excess moisture.

Slice the tomatoes into 1/4-inch rounds. Season the tomato slices lightly with the 1 tsp salt and 1/2 tsp black pepper; let sit 2–3 minutes to draw out flavor and let excess moisture drain on paper towel.

Spread about 1 to 1 1/2 tbsp basil pesto aioli on the cut face of both the top and bottom pieces of each sandwich (about 2–3 tbsp aioli per sandwich total). Reserve remaining aioli for serving.

On the bottom piece of each sandwich, layer: mozzarella slices (roughly 2 oz per sandwich), 3–4 seasoned tomato slices, a handful (about 1/2 cup) of baby spinach, and 3 basil leaves (tear larger leaves). Ensure even layering so sandwiches press evenly.

Place the top piece of focaccia over the fillings and press gently to compact into a sandwich ready for grilling.

Preheat a panini press or heavy skillet/griddle over medium heat until hot (about 375°F / 190°C on a press if available).

Spread a thin layer of the prepared garlic butter (about 1/2 tbsp per cut face) on the outside of each sandwich — both top and bottom — to promote browning. If using a skillet, you can also melt the butter in the pan and brush the bread lightly.

Place the sandwiches on the press or skillet. If using a skillet, press down with a heavy pan or a flat spatula; cook about 3–4 minutes per side until the bread is golden and crisp and the mozzarella is melted. If using a panini press, grill for about 4–6 minutes until golden and cheese is melted. Rotate sandwiches if needed for even browning.

Remove sandwiches from heat and let rest 1 minute, then slice each sandwich in half with a serrated knife. Serve immediately with extra basil pesto aioli on the side for dipping.