La Caprese Panuozzo Recipe

Bring cheese to room temperature

Remove the mozzarella di bufala from the refrigerator 20–30 minutes before assembly and drain excess whey in a small sieve lined with paper towel.

Wash and dry the tomatoes, basil leaves, and arugula. Slice the tomatoes into 1/4-inch (6 mm) thick slices. Tear or slice the mozzarella into 1/4-inch slices about the same size as the tomato slices.

Preheat a skillet or grill pan over medium heat. Slice the panuozzo or ciabatta horizontally. Brush the cut sides lightly with extra-virgin olive oil (and spread butter on one side if using).

Place the bread cut-side down on the hot skillet and toast 2–3 minutes until golden and slightly crisp. Remove and set aside on a cutting board.

On the bottom half of the toasted bread, arrange a single layer of tomato slices, slightly overlapping if needed. Sprinkle half of the sea salt and half of the black pepper evenly over the tomatoes.

Top the tomatoes with the sliced or torn mozzarella di bufala, distributing it evenly so each bite has cheese. Season the cheese lightly with the remaining salt and pepper.

Add the fresh basil leaves on top of the mozzarella, then pile the arugula over the basil. If the arugula is large-leafed, lightly toss it with a tiny pinch of salt and a few drops of olive oil beforehand so it lays nicely inside the sandwich.

Drizzle the balsamic glaze evenly over the arugula and mozzarella. Use about 1–2 tablespoons depending on desired sweetness and tang.

Close the sandwich with the top half of the panuozzo. Press down gently to compact the filling slightly.

If you prefer a warm, melty interior, return the assembled panuozzo to the skillet for 1–2 minutes per side over medium-low heat, pressing gently with a spatula or a grill press until the cheese softens but does not fully melt and the bread is crisp.

Transfer to a cutting board and slice the panuozzo into 2–3 portions. Drizzle any additional balsamic glaze to taste and serve immediately.