Recipes › Sandwich › Caprese Panini Recipe

Caprese Panini Recipe

Recipe by Pedro M. A. Neves

A Caprese Panini brings together the classic Italian flavors of ripe tomato, fresh mozzarella, and basil in a warm, pressed sandwich. This elevated version of the beloved Caprese salad transforms simple ingredients into a satisfying lunch or light dinner with a crispy exterior and melted cheese interior. The panini is quick to prepare and perfect for showcasing quality seasonal produce.

Ingredients

• 4 slices (200g) ciabatta bread or Italian sandwich roll, cut horizontally
• 200g fresh mozzarella di bufala, sliced into 4 pieces (¼ inch thick)
• 2 large ripe tomatoes (about 300g), sliced into 8 thin slices
• 12-15 fresh basil leaves
• 3 tablespoons (45ml) extra virgin olive oil
• 2 tablespoons (30ml) aged balsamic vinegar
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 cloves garlic, cut in half

Instructions

1. Slice the ciabatta bread horizontally to create two sandwich bases per panini. If using a single loaf, cut it into two halves and then split each lengthwise.

2. Rub the cut sides of each bread piece with the halved garlic clove, pressing gently to release the garlic oils into the bread.

3. Drizzle 1 tablespoon of extra virgin olive oil on the interior of each sandwich base, distributing evenly with your fingers or a brush.

4. Layer 2 slices of fresh mozzarella on the bottom half of each panini, slightly overlapping if needed.

5. Top the mozzarella with 4 tomato slices per sandwich, slightly overlapping, and season with salt and pepper.

6. Place 6-8 fresh basil leaves over the tomatoes, then drizzle lightly with balsamic vinegar.

7. Close each sandwich with the top bread half, pressing gently to secure all layers.

8. Heat a panini press or grill pan over medium heat for 2 minutes until hot. If using a grill pan, you may weight the sandwich with another pan or press.

9. Place the assembled panini on the hot press or pan and cook for 3-4 minutes, pressing gently, until the bread is golden brown and the cheese begins to melt.

10. Transfer to a cutting board, let rest for 1 minute, then cut diagonally in half and serve immediately while warm.

Substitutions

• Use regular cow's milk mozzarella (fior di latte) if buffalo mozzarella is unavailable or budget-conscious
• Substitute fresh basil with arugula for a peppery variation
• Use focaccia bread instead of ciabatta for a more herbaceous base
• Replace balsamic vinegar with aged sherry vinegar for a different acidic depth

Tips

• Drain fresh mozzarella thoroughly between paper towels before assembling to prevent a soggy sandwich
• Pat tomato slices dry as well; excess moisture is the primary cause of soggy panini
• Use a panini press with adjustable heat settings set to medium rather than high to melt the cheese before the bread over-browns
• Assemble sandwiches just before cooking to maintain the bread's texture and prevent sogginess

The Caprese Panini draws directly from Capri's famous Caprese salad, which showcases the San Marzano tomatoes, fresh mozzarella, and basil indigenous to the Campania region of Southern Italy. Pressing the sandwich warm is a modern technique that elevates this simple combination into a satisfying handheld meal while honoring the classic flavors that define Italian summer cuisine.

You might also like

Chicken Parmigiana Sandwich Recipe

45 min · Sandwich

Coppa and Pecorino Sandwich Recipe

10 min · Sandwich

Crescione Piadina Recipe

45 min · Sandwich

Eggplant and Scamorza Sandwich Recipe

45 min · Sandwich