Caprese Panini Recipe
basil pesto, fresh mozzarella, roma tomato, arugula, balsamic, olive oil
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Ingredients
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Panini
Pesto & Seasoning
Optional (for grilling and serving)
Method
Prep
Slice bread and cheese
Slice the ciabatta or focaccia horizontally into 4 sandwich portions (or halve large pieces). Slice fresh mozzarella into 1/4-inch (about 6 mm) slices so you have roughly 2 oz per sandwich (about 2 slices each).
Slice tomatoes
Wash the roma tomatoes and slice into 1/4-inch rounds. Place on a paper towel and lightly pat dry to remove excess moisture to prevent soggy bread.
Toss arugula with 1 teaspoon olive oil and a pinch of salt and pepper; set aside. If using balsamic vinegar rather than a reduction, mix 1 tablespoon balsamic with 1 teaspoon olive oil to drizzle later.
Assemble
Spread pesto
Spread about 1 1/2 tablespoons of basil pesto evenly on the cut interior of both top and bottom halves of each sandwich (approximately 3 tablespoons total per sandwich if you like it very saucy; use less to taste).
Layer ingredients
On the bottom half of each sandwich, place 2 slices of fresh mozzarella in a single layer, then overlap 3–4 slices of roma tomato so they cover the cheese. Season the tomato with a light pinch of the measured salt and a few grinds of black pepper. Top the tomatoes with about 1/2 cup of dressed arugula per sandwich.
Add balsamic
Drizzle about 1/2 tablespoon (or 1 teaspoon if using aged balsamic) of balsamic reduction or the prepared balsamic-oil mixture over the arugula evenly across each sandwich. Close sandwiches and press gently to compact.
If desired, secure each sandwich with a toothpick so layers stay together while grilling.
Grilling
Press and cook
If using a panini press: place sandwiches in the press and cook for 3–5 minutes until bread is golden and crisp and the mozzarella is warmed and slightly melted. If using a skillet: place sandwich in pan and press down with a heavy spatula or another pan; cook 3–4 minutes per side, flipping once, until bread is golden and cheese starts to soften.
Remove sandwiches from heat and let rest 1 minute so the cheese settles. Slice each in half on the diagonal and serve immediately.
Serve
Plate the panini and, if desired, finish with an extra drizzle of balsamic reduction and a small handful of fresh arugula on the side. Serve hot.