Caprese Panini

A panini influenced by the traditional Insalata Caprese, this sandwich is refreshing and light. And with the addition of seasonal heirloom tomatoes, it is perfect for the summer. We served ours with a side of roasted potatoes. And for the more adventurous, we suggest adding a little balsamic reduction to give it a burst of sweetness.

panini recipe


ingredients:

1 loaf of Ciabatta bread, sliced how you prefer
2 large organic heirloom tomatoes, sliced
6 oz of fresh mozzarella from a local dairy farm or ethical company, sliced
1 cup of organic fresh basil
1/2 cup of organic pine nuts, toasted
1/2 cup of Parmigiano-Reggiano
Juice of 1/4 of an organic lemon
Sea salt, to taste
Pepper, to taste
1/2 cup of organic extra virgin olive oil, plus more for brushing the bread

recipe:

i. Preheat oven to 400 degrees, then start grill. If you do not have a grill, use a sandwich press, frying pan, or oven to cook the paninis.
ii. Place the tomatoes onto a baking sheet and salt and pepper them to your liking.
iii. Drizzle 1/4 cup of the olive oil over the tomatoes and bake for 30-40 minutes, or until they begin to brown and the juices have somewhat dried.
iv. In a food processor, combine basil, pine nuts, Parmigiano-Reggiano, 1/4 cup of olive oil and lemon juice. If you do not have a food processor, use a knife to mince all the solid ingredients, then combine with the liquid ingredients in a bowl.
v. Spread half of the pesto onto each sandwich.
vi. Place tomatoes onto each sandwich, then add the mozzarella.
vii. Cook on grill until cheese has melted or until each side has decent-looking grill marks. As we mentioned earlier, if you do not have a grill, use a different method and cook until cheese has melted or bread is browned.
viii. Serve with your choice of side. But roasted potatoes go wonderfully with the paninis.

makes two paninis


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