Main Dish | July 31, 2014

Caprese Panini

Caprese Panini

Caprese Panini

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Caprese Panini

 This is my favorite summer lunch/dinner that really doesn’t involve much cooking. Slice, drizzle and grill. You can make this on a Panini Press, on the stove top, grill, or even simply broiled.
The other morning, I was at Harmons picking up some groceries. Racks of just baked Artisan breads were sitting on cooling racks. I took a loaf, along withe some fresh mozzarella (do you know Harmons makes their own fresh mozzarella every day?) to make my favorite summer lunch. A few snips off of my basil plant, a couple of fresh tomatoes and I was in business.
Even Jake declared this “legit”, and wanted one more instead of a grilled ham and cheese.
There’s hope.
He may end up having good taste in food, after all.

Caprese Panini

Caprese Panini

Caprese Panini



Caprese Panini

Caprese Panini

Caprese Panini

Caprese Panini

Caprese Panini

Caprese Panini

Author A Bountiful Kitchen

Ingredients

  • Artisan Bread sliced, or Ciabatta bread
  • olive oil
  • sliced tomatoes
  • fresh mozzarella
  • fresh basil
  • fresh ground pepper
  • coarse salt

Instructions

  1. Brush one side of two slices of bread with olive oil.
  2. top with sliced tomatoes, fresh basil leaves and sliced fresh mozzarella. Drizzle with additional olive oil, if desired. Sprinkle with a little fresh ground pepper, and salt.
  3. Place on grill, gently close pan, and grill just until cheese begins to melt.
  4. enjoy immediately or at room temperature.

Recipe Notes

-If you don't have a Paninipress, heat up a pan over medium to medium high heat. Grill the sandwich, just as you would a grilled cheese. then turn gently to the other side. You may press down the pan with another heavy pan to make a more compact sandwich. Lots of people like to use a cast iron pan to grill or weigh down the sandwich. You may also toast the bread and broil the sandwich lightly.-Sometimes, I like to drizzle a little balsamic just before grilling.

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