TheMeasuringCup logoTheMeasuringCup.com

Caprese Panini

Pressing a Caprese sandwich until the mozzarella melts transforms a cold classic into something warm and substantial. Use fresh mozzarella packed in water, not the low-moisture block kind — it melts into creamy ribbons rather than turning rubbery. A drizzle of balsamic after pressing keeps the acidity bright.

Caprese Panini — finished dish

Lunch · Panini · Vegetarian · 15 min

Servings:
2 servings

Ingredients

  • 2 ciabatta rolls or rustic Italian bread, split horizontally
  • 8 ounces fresh mozzarella, sliced ¼-inch thick
  • 1 large ripe tomato, sliced ¼-inch thick
  • 8 fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic glaze (reduction)
  • flaky sea salt
  • freshly ground black pepper

Steps

  1. Preheat a panini press to medium-high, or heat a large cast-iron skillet over medium heat.
  2. Drizzle the cut sides of the bread with the olive oil.
  3. On the bottom half of each roll, layer the mozzarella slices, followed by the tomato slices (seasoned with a pinch of salt and pepper), and then the basil leaves. Drizzle the balsamic glaze over the basil.
  4. Close the sandwiches with the top halves of the bread and press down gently.
  5. Place the sandwiches in the panini press and cook until the bread is golden brown and crispy and the cheese is melted, 4 to 5 minutes. If using a skillet, place the sandwiches in the pan and set a heavy skillet or foil-wrapped brick on top; cook for 3 to 4 minutes per side.
  6. Let the panini rest for 1 minute off the heat, then slice in half on a diagonal and serve warm.