Crispy Caprese Pesto Panini
A quick and easy panini featuring crispy ciabatta or sourdough bread, fresh mozzarella, ripe tomatoes, basil pesto, and fresh basil leaves, grilled to melty perfection with a golden crust.
- Prep Time: 11 minutes
- Cook Time: 7 minutes
- Total Time: 18 minutes
- Yield: 1 sandwich 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 6-inch pieces of ciabatta or sourdough bread
- Fresh whole milk mozzarella, sliced 1/4 inch thick
- Ripe Roma or vine-ripened tomatoes, thinly sliced
- Fresh basil leaves
- Basil pesto (homemade or store-bought)
- Olive oil, for brushing
- Salt, to taste
- Freshly cracked black pepper, to taste
- Balsamic glaze (optional)
Instructions
- Slice the fresh mozzarella into 1/4-inch thick rounds and tomatoes thinly. Pick whole basil leaves, discarding any bruised ones.
- Cut the bread into sandwich-sized pieces (about 6 inches long). Spread a generous layer of basil pesto on one side of each piece.
- On the pesto side, layer mozzarella slices evenly, followed by tomato slices. Season with salt and freshly cracked black pepper. Add basil leaves on top, then close the sandwich with the other bread slice, pesto side down.
- Lightly brush the exterior of both sides of the sandwich with olive oil to create a golden crust.
- Preheat your panini press or grill pan to medium-high heat. If using a grill pan, brush lightly with oil to prevent sticking.
- Place the sandwich in the press or pan. If using a pan, press down firmly with a spatula or a weighted pan. Cook until the bread is golden brown and crispy, flipping once if needed. The mozzarella should be melty but not runny, about 5-7 minutes.
- Optionally, drizzle with balsamic glaze after removing from heat for a sweet, tangy touch.
- Let the panini rest for one minute before slicing to avoid cheese spillover and to let flavors set.
Notes
Pat dry mozzarella and tomatoes before assembling to avoid soggy bread. Brush bread generously with olive oil for a crispy golden crust. Use medium-high heat to balance melting cheese and crisping bread. Let panini rest briefly before slicing to prevent cheese spillover.
Nutrition
- Serving Size: 1 sandwich (about 6
- Calories: 475
- Sugar: 4
- Sodium: 600
- Fat: 24
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 4
- Protein: 20
Keywords: Caprese, panini, pesto, mozzarella, sandwich, quick lunch, Italian, crispy bread, fresh basil