Caprese Recipe

Toast pine nuts

Place a small dry skillet over medium heat. Add the pine nuts and toast, stirring or shaking the pan, until fragrant and lightly golden, 2–3 minutes. Watch carefully to avoid burning. Remove from heat and let cool briefly.

Blend pesto

In a food processor or blender combine the basil leaves, cooled pine nuts, garlic clove, and grated Parmesan. Pulse a few times to break down the basil.

With the processor running, drizzle in the 3 tbs olive oil in a steady stream until the mixture emulsifies into a loose paste. If needed, stop and scrape down the sides once. Season with 0.25 tsp kosher salt and 0.125 tsp black pepper, pulse once or twice to combine. Taste and adjust salt/pepper. You should have about 1/2 cup pesto; reserve approximately 3 tbs for one sandwich (store any extra refrigerated up to 3 days).

Prepare bread and fillings

Slice the ciabatta roll in half horizontally. Slice the fresh mozzarella into 1/4" (6 mm) rounds. Slice the roma tomato into 1/4" rounds. Pat the tomato and mozzarella slices dry with paper towel to prevent a soggy sandwich.

Spread pesto

Spread about 1 to 1.5 tbs of prepared basil pesto evenly on the cut face of both the top and bottom bread slices (about 3 tbs total used per sandwich, adjust to taste).

Layer ingredients

On the bottom half, layer the mozzarella slices in a single overlapping layer, then top with tomato slices. Season the tomato lightly with a pinch of kosher salt and a few turns of black pepper. Add the arugula on top of the tomato. Drizzle 1 tbs balsamic glaze evenly over the arugula/tomato (or brush the tomato with balsamic if using a thinner vinegar). Close the sandwich with the top bread half.

Prepare the grill or skillet

Preheat a panini press, sandwich press, or heavy skillet over medium heat. If using a skillet, melt 1 tbs unsalted butter in the pan or brush the outer faces of both bread slices with 1 tbs olive oil. If using a panini press, brush outer faces with olive oil.

Grill the panini

Place the sandwich in the press or skillet. If using a skillet, press down with a heavy pan or spatula (or place a second skillet on top). Cook until the bread is golden brown and crisp and the mozzarella begins to soften and slightly melt, about 3–5 minutes per side in a skillet (or 4–6 minutes total in a panini press), adjusting heat as needed to avoid burning. If the cheese needs more time to melt, reduce heat to low and cover briefly.

Rest and slice

Remove the panini from the heat and let rest 1–2 minutes to let the cheese settle. Slice the sandwich in half on the diagonal. Taste and add more black pepper or a small extra drizzle of balsamic glaze if desired. Serve immediately.