Grilled Caprese Panini
Creamy fresh mozzarella, ripe tomatoes, and fresh basil take your grilled cheese sandwich to the next level!
Servings: 1 person
Ingredients
- 1 ciabatta roll or 2 slices sourdough bread
- 2 slices fresh mozzarella
- 2-3 tomato slices
- Handful of fresh basil leaves
- 2 Tablespoons olive oil
- 1 teaspoon balsamic vinegar
- Kosher salt and freshly ground black pepper to taste
Instructions
- Slice the ciabatta roll in half. Brush the outside of the bottom roll with 1 tablespoon of olive oil and place on a hot panini press or grill pan.1 ciabatta roll, 2 Tablespoons olive oil
- Layer the sliced fresh mozzarella, sliced tomato, and basil leaves, then drizzle with balsamic vinegar and season with just a little salt & pepper, to taste.2 slices fresh mozzarella, 2-3 tomato slices, Handful of fresh basil leaves, 1 teaspoon balsamic vinegar, Kosher salt and freshly ground black pepper
- Brush the top of the ciabatta roll with remaining olive oil and place over sandwich, then lower the panini press lid or place a heavy pan on top of the sandwich in the grill pan over medium heat and press down for 20 seconds, then leave the pan sitting on the sandwich as it cooks. You will need to flip the sandwich if using the grill press once the bottom is toasted in order to grill the other side. Grill until toasted to a golden brown and the mozzarella starts to get a little melted around the sides but is not melted completely through.
Notes
If you have leftovers, store them wrapped tightly or in an airtight container in the fridge for up to 3 days. You can eat the leftovers cold, or reheat them in your panini press or a 300ºF oven.
Nutrition
Calories: 397kcal | Carbohydrates: 29g | Protein: 5g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 291mg | Fiber: 1g | Sugar: 2g
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