Heirloom Caprese Panino

Name: Heirloom Caprese Panino
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 to 6 servings
Ingredients: Panini: Bread: A crusty sourdough or ciabatta are great options.; Panini: Heirloom Tomatoes: 1 medium or 2 small heirloom tomatoes (about 1/4 - 1/2 lb total); Panini: Fresh Mozzarella: 3-4 oz fresh mozzarella, sliced about 1/4 inch thick.; Panini: Fresh Basil: 6-8 large fresh basil leaves; Panini: Extra Virgin Olive Oil: 1-2 tablespoons, high quality; Panini: Balsamic Glaze: 1-2 teaspoons; Panini: Sea salt; Panini: Freshly Ground Black Pepper; Optional Enhancements: Pesto: 1-2 tablespoons fresh basil pesto (homemade or good quality store-bought) spread on one or both halves of the bread. This adds a punch of basil flavor.; Optional Enhancements: Arugula: A small handful of fresh arugula for a peppery bite and added freshness.; Optional Enhancements: Prosciutto: 1-2 slices of thin prosciutto for a savory, salty addition.; Optional Enhancements: Herbed Mayo: (for a richer sandwich) Mix 1 tablespoon mayonnaise with a pinch of garlic powder, a tiny bit of dried basil or oregano, and a squeeze of lemon juice.

Leave a Review

Share this Recipe:

Difficulty:: Easy
Prep Time:: 10 minutes
Cook Time:: 5 minutes
Total Time:: 15 minutes
Yield:: 4 to 6 servings

Ingredients

Panini

Bread: A crusty sourdough or ciabatta are great options. Bread: A crusty sourdough or ciabatta are great options (enough for two sandwiches).
Heirloom Tomatoes: 1 medium or 2 small heirloom tomatoes (about 1/4 – 1/2 lb total) Heirloom Tomatoes: 2 medium or 4 small heirloom tomatoes (about 1/2 – 1 lb total)
Fresh Mozzarella: 3-4 oz fresh mozzarella, sliced about 1/4 inch thick. Fresh Mozzarella: 6-8 oz fresh mozzarella, sliced about 1/4 inch thick.
Fresh Basil: 6-8 large fresh basil leaves Fresh Basil: 12-16 large fresh basil leaves
Extra Virgin Olive Oil: 1-2 tablespoons, high quality Extra Virgin Olive Oil: 2-4 tablespoons, high quality
Balsamic Glaze: 1-2 teaspoons Balsamic Glaze: 2-4 teaspoons
Sea salt Sea salt
Freshly Ground Black Pepper Freshly Ground Black Pepper

Optional Enhancements

Pesto: 1-2 tablespoons fresh basil pesto (homemade or good quality store-bought) spread on one or both halves of the bread. This adds a punch of basil flavor. Pesto: 2-4 tablespoons fresh basil pesto (homemade or good quality store-bought) spread on one or both halves of the bread. This adds a punch of basil flavor.
Arugula: A small handful of fresh arugula for a peppery bite and added freshness. Arugula: A small handful of fresh arugula per sandwich for a peppery bite and added freshness.
Prosciutto: 1-2 slices of thin prosciutto for a savory, salty addition. Prosciutto: 2-4 slices of thin prosciutto for a savory, salty addition.
Herbed Mayo: (for a richer sandwich) Mix 1 tablespoon mayonnaise with a pinch of garlic powder, a tiny bit of dried basil or oregano, and a squeeze of lemon juice. Herbed Mayo: (for a richer sandwich) Mix 2 tablespoons mayonnaise with a pinch of garlic powder, a bit of dried basil or oregano, and a squeeze of lemon juice.

Instructions

Prepare the bread

Lightly brush the sides of the bread with a little olive oil.
Assemble

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.
Press 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.
Tips 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.