Caprese Panini
Draining the tomatoes and mozzarella of excess moisture before pressing is what keeps this panini crisp instead of a soggy mess in the middle.
Serves
2
Prep
15 minutes
Cook
10 minutes
Ingredients
- 1 ciabatta loaf or 4 slices thick country bread
- 3 tablespoons pesto, homemade or store-bought
- 8 ounces fresh mozzarella, sliced and patted dry
- 1 large tomato, sliced and patted dry
- 1/4 cup fresh basil leaves
- 2 tablespoons balsamic glaze
- 2 tablespoons olive oil, for grilling
- Salt and black pepper, to taste
Instructions
- 1
Lay the mozzarella and tomato slices on paper towels and press gently to remove as much surface moisture as possible — both ingredients release liquid as they warm up, and starting with drier slices prevents a soggy sandwich.
- 2
Slice the ciabatta in half lengthwise (or use 4 slices of bread) and spread pesto generously on both cut sides.
- 3
Layer the mozzarella, tomato slices, and basil leaves on the bottom half. Season lightly with salt and pepper.
- 4
Drizzle the balsamic glaze over the filling.
- 5
Close the sandwich with the top half of the bread and press down gently to compact.
- 6
Brush the outside of the sandwich lightly with olive oil.
- 7
Heat a panini press, griddle, or large skillet over medium heat. If using a skillet, place a heavy pan on top of the sandwich to press it down.
- 8
Cook for 3–4 minutes per side (or according to your panini press), pressing occasionally, until the bread is golden and crisp with visible grill marks and the cheese is fully melted.
- 9
Remove from heat, let rest for 1 minute, then slice in half and serve immediately.
Chef's Tip — Add a thin layer of pesto on both sides of the bread, not just one — it seasons every bite and also acts as a light moisture barrier that helps keep the crust from getting soggy.
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