Caprese Panini
A sandwich made with fresh ingredients from the garden really hits the spot, especially in the summertime during tomato season! This caprese panini recipe is like the classic caprese salad, only more like a caprese grilled cheese made with either sourdough bread or a ciabatta roll.
Equipment
- 1 cast iron skillet
- 1 spatula
Ingredients
- 4 ciabatta rolls or sourdough slices (8)
- 6 tbsp butter (4 for bread, 2 for pan)
- 4 slices fresh mozzarella
- 4 slices fresh tomato
- 1 handful fresh basil leaves
- 1 tsp balsamic vinegar
Instructions
- Preheat your cast iron skillet over medium-high heat.
- While your skillet heats up, spread tablespoon of butter on the inside of each roll or slice of bread. Toast the rolls, butter side down, for 1 minute.
- Next, remove your rolls from the cast iron and add 1 slice of mozzarella, tomato, and basil leaves. Drizzle with balsamic vinegar. Top with the other half of the roll.
- Add 2 tablespoons of butter to your cast iron and then add your sandwiches.
- Cook the outside of your panini in your cast iron, pressing it down into the pan to get a good toasting. Flip and cook the other side. About 2 minutes on each side or until they are toasted and the cheese is melted.
- Once they are golden brown, remove and put on a plate. Slice in half and enjoy.
Notes
- Make sure that your cast-iron skillet is preheated before cooking your paninis.
- Be careful when you turn your sandwich over to grill the other side as the ingredients can fall out.
- Make sure that you grill each side of the sandwich to a golden brown, but be careful that the heat isn't too high so that the cheese has a chance to melt inside.