Caprese Paninis are the perfect summer comfort food because they are golden and gooey and have fresh mozzarella, tomatoes, and basil pesto on them.
INGREDIENTS
– 2 Tablespoons butter, at room temperature– 4 slices Italian or sourdough bread– 4 ounces fresh mozzarella, sliced– 1 large tomato, sliced– Salt and pepper– 4 Tablespoons homemade pesto– 1 teaspoon balsamic reduction
INSTRUCTIONS
Butter the outsides of two bread slices. Give generously! Butter should cover the bread completely.
Step 1
Spread pesto on the unbuttered sides of the bread, then stack thick mozzarella and tomato slices. Sprinkle salt and pepper on tomatoes. Sandwich with a little balsamic drizzle.
Step 2
To make in a panini press:- Oil the press, close the cover, and preheat. An indicator light indicates preheating on most presses. Let it heat for 5 minutes if it doesn't.
Step 3
Place the sandwich in the press and hand-press the lid. Check occasionally for 5-7 minutes until bread is toasted and cheese is melted.
Step 4
To cook on the stove top:- For classic panini marks, use a non-stick grill pan, but you can also use a conventional pan.
Step 5
Heat the pan on medium on the stove. Add sandwich. Cook first side for 3 minutes. Turn it over when golden.
Step 7
While the second side cooks, set a heavy cookware on top of the sandwich to simulate a panini maker "press" for 2-3 minutes.
Step 8
Any cast iron skillet, huge heavy mixing bowl, or baking sheet and manual pressure work well for this.