Print Recipes
1Prepare the bread
Lightly brush the sides of the bread with a little olive oil.
2Assemble
- Lay the bottom half of the bread on your work surface.
- Optional: Spread a thin layer of pesto or herbed mayo on both cut sides of the bread.
- Layer the fresh mozzarella slices evenly over the bottom half of the bread.
- Arrange the heirloom tomato slices over the mozzarella. Overlap them slightly if needed.
- Tuck the fresh basil leaves (and arugula, if using) amongst the tomatoes and cheese.
- Optional: Add prosciutto on top of the basil.
- Drizzle generously with extra virgin olive oil.
- Season with a pinch of sea salt and freshly ground black pepper.
- Drizzle with balsamic glaze.
- Place the top half of the bread over the fillings.
3Press the Panino and Serve
- Preheat your panini press. If using a grill pan/skillet, heat it over medium heat.
- Place the assembled panino in the hot panini press and close it. Cook for 5-7 minutes, or until the bread is golden brown and crispy, and the mozzarella is melted and gooey.
- If using a grill pan, place the panino on the hot pan and place a heavy pan on top to press it down. Cook for 3-4 minutes per side, or until golden brown and cheese is melted.
- Carefully remove the panino from the press. Let it rest for a minute or two before slicing diagonally and serving immediately.
4Tips for Success
- Drain your Mozzarella: If your fresh mozzarella is packed in water, gently pat it dry with a paper towel before slicing to prevent excess moisture from making the sandwich soggy.
- Season Generously: Salt and pepper are crucial for bringing out the flavors of the tomatoes and mozzarella.
