Caprese Panini

Press a tomato, fresh mozzarella, and basil sandwich until the ciabatta is crisp and golden, then finish it with olive oil and sweet-tangy balsamic glaze.

Prep: 10 min · Cook: 8 min · Yield: 2 · Method: Stovetop

Ingredients

• 2 ciabatta rolls
• 8 ounces fresh mozzarella
• 2 medium ripe tomatoes
• 16 leaves fresh basil leaves
• 2 tablespoons olive oil
• 2 tablespoons balsamic glaze
• 0.25 teaspoon kosher salt
• 0.125 teaspoon black pepper

Cooking instructions

1. Heat a panini press to medium-high. If using a skillet, heat a large skillet over medium heat and have a second heavy skillet ready for pressing. (about 3 min) — Medium-high
2. Slice the ciabatta rolls in half horizontally. Slice the mozzarella and tomatoes into 1/4-inch rounds. Pat the tomato slices dry with paper towels to prevent sogginess. (about 4 min)
3. Layer the mozzarella, tomatoes, and basil on the bottom halves of the rolls. Sprinkle evenly with the salt and pepper, drizzle each sandwich with 1 teaspoon olive oil, and replace the tops. (about 2 min)
4. Brush the outsides of the rolls with the remaining olive oil. Press the sandwiches until the bread is crisp and golden and the mozzarella is softened, 4 to 6 minutes. For a skillet, cook 3 to 4 minutes per side, pressing with the second skillet. (about 6 min) — Medium-high
5. Transfer the paninis to a cutting board, rest for 1 minute, drizzle with balsamic glaze, and cut in half before serving. (about 1 min)