Caprese Panini (Pressed Mozzarella, Tomato and Basil Sandwich)
Inspired by techniques from America's Test Kitchen.
Ciabatta rubbed with garlic, brushed with olive oil outside and filled with fresh mozzarella, blotted tomato and basil, then pressed in a pan until golden and melting. Ready in under 20 minutes.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- kitchen paper
- pastry brush
- large non-stick frying pan or panini press
- heavy saucepan or second pan to press
- spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 543 kcal |
| Protein | 22.6 g |
| Carbohydrate | 44.9 g |
| of which sugars | 6.7 g |
| of which free sugars | 3.5 g |
| Fat | 30.9 g |
| of which saturates | 12 g |
| Fibre | 3 g |
| Salt | 2.25 g |
Protein per 100 kcal
4.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Panini
- 4 slices ciabatta or crusty bread, 1 cm thick
- 2 tbsp extra-virgin olive oil
- 125 g fresh mozzarella, sliced and patted dry
- 2 ripe medium tomatoes, sliced 5 mm thick
- ¼ tsp ground black pepper
- 12 large basil leaves
- 1 small garlic clove, halved
- 1
Prep the filling. Lay the tomato slices on kitchen paper for 5 min and pat the mozzarella dry; removing excess moisture keeps the bread crisp. Rub one side of each bread slice with the cut garlic and brush the other side with oil.
- 2
Build. On the unoiled side of two slices, layer half the mozzarella, then the tomato seasoned with pepper, the basil and the rest of the cheese. Top with the remaining slices, oiled side up.
- 3
Press and toast. Put the sandwiches in the cold pan, weigh them down with the saucepan and cook over medium heat for about 4 min until deeply golden. Flip, press again and cook for 2-3 min more until the cheese has melted.
- 4
Rest and serve. Leave for 2 min so the melted cheese sets slightly, then cut in half and serve warm.
Storage
Best eaten hot. Assemble up to 2 hours ahead, cover and chill, then toast just before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
